Bean/Grain: Orange Chicken Tabbouleh
Source of Recipe
Low Calorie/Low Fat Recipes Spring 96, BH&G
List of Ingredients
1 1/2 cups boiling water
3/4 cup bulgur
2 oranges
1 1/2 cups cubed cooked chicken
2 cups chopped seeded cucumber
2 tablespoons snipped fresh parsley
2 tablespoons chopped green onion
1 tablespoon snipped fresh mint
--or 1 teaspoon dried mint -- crushed
1 tablespoon olive oil-or salad oil
1/2 teaspoon salt
romaine leavesRecipe
Pour boiling water over bulgur in a medium mixing bowl. Let stand 30 minutes. Drain excess liquid. Meanwhile, finely shred enough peel from oranges to make 2 teaspoons peel. Section oranges over a bowl to catch juice. Cover and chill orange sections till serving time. Measure and reserve 1/4 cup orange juice. Stir together drained bulgur, orange peel, orange juice, chicken, cucumber, parsley, green onion, mint, oil, and salt in a large mixing bowl. Cover and chill the mixture for 4 to 24 hours, stirring occasionally. Just before serving, fold in orange sections. Serve on romaine-lined plates. Makes 4 servings.
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