Bulgur and Flax Pilaf

This is an alternative to rice or pasta as a side dish. It's got a great texture and flavor to accompany many meals. It's also a nice light meal with a hearty salad.

2 tbl. olive oil
1 c. bulgur wheat
1/4 flaxseed
1 small diced onion
1 small diced tomato
2 c. chicken broth
1/2 tsp. salt
1/4 tsp. Italian seasoning

In medium saucepan, heat olive oil over medium high heat. Stir in bulgur, flaxseed, and onion and cook about 3 minutes. Stir in tomato, broth, salt and seasoning. Cover and bring to a boil, then lower heat to simmer. Cook another 15 minutes until all the broth is absorbed. Remove from heat, fluff, and let stand 10 minutes before serving.

Tabouleh

This Middle Eastern salad is loaded with several superfoods. It is flavorful and satisfying.


1 c. fine grain bulgur wheat
2 bunches parsley
2 stalks celery, cut into large pieces
2 bunches scallions, cut into large pieces
2 Tbsp. coarsely chopped fresh mint
1/4 c. extra virgin olive oil
1/4 c. fresh squeezed lemon juice
1/4 tsp. allspice
1/4 tsp. cinnamon
1 tsp. salt
1/8 tsp. ground pepper
4 med. tomatoes, diced into 1/4 inch pieces


Soak bulgur in 2 cups of cold water for 15 minutes. Squeeze dry. Pick the parsley leaves from the stems. Wash and spin dry in salad spinner. Mix parsley, celery, scallions, and mint and put in food processor with metal blade. Pulse chop until fine and place in large mixing bowl. In a separate bowl mix olive oil, lemon juice, spices and whisk until smooth. Combine with parsley mixture. Gently blend in the tomatoes. Serve immediately.