WW -- Brown Rice and Bulgur Salad

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Brown Rice and Bulgur Salad

POINTS® Value |  2

Servings | 8

This multigrain side dish will make a healthy addition to any family meal.

The trio of lemon juice, fresh mint and scallions adds a nice savory flavor.

 

1/3 cup uncooked bulgur

1 cup quick cooking brown rice, dry

1/2 tsp. table salt, divided

1/3 cup scallions, finely chopped (green parts only)

1 medium sweet red bell pepper, finely chopped

4 tsp. fresh mint leaves, minced

2 TB lemon juice

1 TB vegetable broth

1 TB extra virgin olive oil (EVOO)

1/4 tsp. ground black pepper

2 TB pine nuts, toasted, if desired

 

In a small sauce pan, bring 2 cups of water to a boil. Stir in bulgur, rice

and 1/4 teaspoon of salt;

cover pan. Reduce heat to low and cook until bulgur and rice are tender,

about 10 to 11 minutes.

 

Remove pan from heat and set aside, covered, for 5 minutes for any remaining

water to be absorbed.

Uncover and set aside to cool.

 

Combine scallions, red pepper and mint in a medium serving bowl; add cooled

bulgur mixture and stir

well.

 

Combine lemon juice, broth, oil, remaining 1/4 teaspoon of salt and pepper in

a cup; stir well. Pour oil

mixture over salad; stir to coat. Sprinkle salad with pine nuts just before

serving.

 

Yields about 1/2 cup per serving.

 

Note: You can make the bulgur and rice a day in advance. Just cover and

refrigerate.