Our public event for Food Day is TOMORROW! If you are local to the Wood River Valley, don’t forget to use this special link on the Food Day CSPI site to sign up for the Celebrate Real Food event. We will be serving a taste of this recipe at that event at the Wood River YMCA.
This recipe comes right from the October 2012 Nutrition Action Newsletter from The Center for Science in the Public Interest, the national host of Food Day 2012. This one was fun, and I really like the addition of the pomegranate seeds that add color and flavor.
1.5 cups bulgur (I cooked it with 3 cups water in a rice cooker—came out perfectly!)
2 T extra virgin olive oil (hint: I thought it needed a bit more olive oil, so use your judgment)
¼ cup lemon juice (hint: my hubby wanted more lemon flavor, so we added a few more Tablespoons)
½ teaspoon kosher salt
1 cup (about one bunch) Italian parsley, washed, spun and chopped
¼ cup mint leaves, washed, spun and chopped
3 scallions, thinly sliced/chopped
1 cup pomegranate seeds
½ cup toasted pumpkin seeds (we used sunflower seeds as we had these on hand).
Mix the above and serve. Yummy!