Orzo and Bulgar
Ingredients:
1 cup Bulgar
1 cup Orzo
½ cup Finely Chopped Celery
½ cup Shredded Carrots
½ cup Cucumber (seeded)
½ cup Dried Cranberry
⅓ cup Olive Oil
¼ cup Balsamic Vinegar
½ cup Coarsely Sniped Fresh Parsley
2 tablespoon Finely chopped Shallots
1 teaspoon sugar
½ teaspoon Dry Mustard
½ teaspoon Fennel Seed, crushed
¼ cup Chopped Scallions
¼ cup Crumbled Feta Cheese
Instructions:
1 cup Bulgar
1 cup Orzo
½ cup Finely Chopped Celery
½ cup Shredded Carrots
½ cup Cucumber (seeded)
½ cup Dried Cranberry
⅓ cup Olive Oil
¼ cup Balsamic Vinegar
½ cup Coarsely Sniped Fresh Parsley
2 tablespoon Finely chopped Shallots
1 teaspoon sugar
½ teaspoon Dry Mustard
½ teaspoon Fennel Seed, crushed
¼ cup Chopped Scallions
¼ cup Crumbled Feta Cheese
Instructions:
- Place Bulgur in a 2 cup glass-measuring cup.
- Cook Orzo according to directions on bag.
- Drain Orzo but reserve cooking water.
- Use cooking water and add to bulgur until it equals 2 cups. Let stand for 45 minutes.
- In a large bowl combine Orzo, Celery, Carrots, Cucumber, & Cranberry.
- Add Bulgur and set aside.