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Pistachio-Orange Bulgur Salad with Mint
A fresh orange does double duty in this colorful side dish: Grated zest gives a flavor boost to quick-pickled red onions, which provide a bright, tangy contrast to the nutty bulgur, while the chopped fruit adds sweetness and juiciness. We use red wine vinegar in the pickling liquid to tame the onion. Pistachios bring crunch and mint lends freshness. Feel free to swap in other nuts, such as pecans or almonds. We call for coarse bulgur rather than finely ground (the type used in tabbouleh) because the coarse variety holds up well when cooked. Serve alongside hearty braises and roasted meats.
4
Servings
30 minutes
Ingredients
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1
cup coarse bulgur
-
Kosher salt and ground black pepper
Directions
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01In a medium saucepan, combine the bulgur, ½ teaspoon salt and 1½ cups water. Bring to a boil over medium-high, then cover, reduce to medium-low and cook without stirring until the liquid has been absorbed, 15 to 18 minutes. Remove from the heat and let stand, covered, for 5 minutes.
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