Another recipe that was shown on our evening with the Chai girls was a Bulgar salad. It was prepared with Rosh Hashana in mind and was mixed with dried apricots and sunflower seeds, it was delicious. For shabbat, I decided to prepare one, but swapped a couple of the ingredients, so here's what you'll need:(serves 6 as a side dish)
2 cups kosher Bulgar wheat (# 2 or 3)
2 1/4 cups water
1/2 cup dried cranberries
2 chopped green onions
1/4 cup chopped flat leaf parsley
1/4 toasted slivered almonds
1 1/2 tbsp olive oil
1 tsp apple cider vinegar
salt & pepper
In a small pot add the Bulgar wheat, water and a pinch of salt and bring to a boil, then lower the heat to a minimum, cover and cook for 15 minutes then uncover, fluff with a fork and let it cool.
Ina large bowl add all the other ingredients then add the Bulgar, toss and serve warm or cold.
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