You know, we’ve been contemplating all the different ways to use fresh mint, this week. Right?
So keeping with the theme, I was researching recipes, a notice, by my latest and greatest recipe food blogger, Jenna, over at EatRunLive popped up. Lo and behold, not only does she have exciting news to share, her latest recipe featured fresh mint!
How is that for being at the right place at the right time????
So for tonight, along side fresh salmon, I did a test run of Jenna’s
Grape Tomato and Walnut Tabbouli
½ cup dry bulgar, Bob’s Red Mill brand (is what I used)
¾ cup water
1 cup sliced grape (we call them cherry) tomatoes
1/2 cup fresh parsley, minced
1/4 cup fresh mint, minced
½ cup raw walnuts, roughly chopped
2 TBSP extra virgin olive oil
juice of one large lemon
½ tsp sea salt
Bring water to a boil on the stove. Once boiling, add bulgar then cover and turn off burner. Let sit for 15 minutes, or until bulgar has absorbed all of the water.
Fluff cooked bulgar with a fork and transfer to a large bowl. Add remaining ingredients and toss together well. Season with salt to taste and serve.
Tabbouli will keep in refrigerator for up to six days.
Number of servings: 6.
Or 3 depends on who is eating.
As I always do, I follow the recipe to a T. The first time. Second time, I alter it to what *I* think it should be.
Now, I have never disliked any of Jenna’s recipes, actually, I have always loved them! But my idea what Tabbouli and Jenna’s are a bit different, not much, but a bit.
Okay well, the main difference between them was that I
skipped the nuts the second time. Never have been a fan of walnuts, always been a pecan sort of girl, myself.
I added a large minced clove of garlic,
doubled the parsley,
upped the mint and lemon juice a bit and
added a handful of chopped chives, because I had them coming out my ears.
Oh, and I used Near East brand tabouli, just the grain, not the mix.
After they both chilled and the flavors married, they were really, very similar.
The local vote:
Needs to eat more to decide ~1
Either way, we’ll be making Tabbouli again!
Thanks you for the inspiration, Jenna!