By Shireen Das
Ingredients
1 cup bulgur (cracked wheat)
2 cups chicken stock (or water optional)
1 cup cooked chicken pieces
1/2 cup chopped parsley
1 onion, chopped finely
1 yellow pepper chopped finely
1 tsp curry powder
2 spring onion, chopped finely
1 tomato, chopped finely, drained
1 tsp oil
Salt to taste
1/4 cup grated cheese
1 cup Italian dressing with olive oil
1 tsp dry mustard
Method:
- Roast the bulgur wheat for 3-4 min on medium flame
- Heat oil in a pan
- Fry onion till transparent
- Add roasted bulgur and simmer for 2 min
- Add chicken stock
- Bring it to boil
- Cover with tight lid
- Remove from fire
- Let it stand for 1 hour
- When cold, remove excess water
- Mix mustard with the dressing
- Add all the ingredients to bulgur except dressing and cheese
- Toss it with dressing and refrigerate
- Before serving garnish with grated cheese
Non Veggies Index
