Bring to a boil in a small sauce pan the water, cinnamon and 1ts of the salt. Stir in the bulgar, remove from heat, cover and set aside for 30 minutes,
or until the water has been absorbed.
Spread the bulgar mixture out on a cookie sheet until cooled to room temperature (15 - 20 minutes).
Combine lentils and the remaining salt in a saucepan and add enough water to cover about 1 inch. Bring to a simmer and cook until the lentils are just tender (about 5 minutes). Drain and rince under cold water, pressing firmly to remove excess water.
Combine the cooled bulgar and lentils in a serving bowl along with the dates, apricots, parsley, mint, oil, lemon juice & zest and 1/2 of the pine nuts. Toss well. Sprinkle with the remaining pine nuts.
|1 1/2 cup spring water|
|1/2 ts ground cinnamon|
|1 1/2 ts sea salt|
|1 cup bulgar|
|1/2 cup red lentils|
|1/2 cup chopped dates|
|1/2 cup dry chopped apricots|
|1/2 cup chopped fresh parsley|
|1/3 cup chopped fresh mint|
|2 tbs 1st cold pressed olive oil|
|1/4 cup fresh lemon juice,
2ts grated lemon zest
|3 tbs pine nuts|
|Easy, light and versatile grain salads make a simple lunch on their own or a lively accompaniment
to grilled meats and vegetables at dinner...they also make wilt-free picnic fare. This salad can be made up to one day ahead
and kept covered in the refrigerator. Remove from the refrigerator 30 minutes before serving as the flavour will be more vibrant at room temperature.
Like pasta, grains tend to absorb flavour as they sit, so taste and adjust seasonings just before serving. Yield is about 6 cups.