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Warm Lemony Bulgur Salad With Roasted Carrot Coins and Dill

Warm Lemony Bulgur Salad With Roasted Carrot Coins and Dill
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Prep Time: 15 min Serves: 4
Cooking Time: 20 min Yield: 5 cups
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This warm bowl of goodness is filled with health-protective beta carotene from the carrot coins. Unlike most whole grains, bulgur wheat is already steamed, crushed and dried. So it essentially just needs to be rehydrated. That can be done in 20 minutes or less!



1. Bring water to a boil. Stir in bulgur, cover, and remove from heat. (Note: For best results, select bulgur labeled #2 or medium.) Let stand until bulgur is fully rehydrated, about 20 minutes.
2. Meanwhile, preheat oven to 475°F.
3. Very thinly slice carrots into “coins,” about 1/8-inch thick. Add carrot “coins,” 1 tablespoon of the olive oil, and 1/4 teaspoon of the salt to a medium bowl; toss to fully coat.
4. Arrange the carrots in a single layer on 2 large baking sheets and roast until lightly browned, about 12 to 15 minutes, rotating trays halfway through the roasting time.
5. Drain any excess liquid from prepared bulgur.
6. Transfer the warm bulgur to a large bowl and stir in scallions, remaining 3/4 teaspoon salt, and pepper.
7. Then stir in the roasted carrots, dill, lemon juice, and remaining 1 tablespoon olive oil. Adjust seasoning.
8. Serve while warm with lemon wedges

PC: Jackie Newgent


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