• Ingredients: 19
  • Serves: 2

Pecan bulgur salad with *bulgur is available at natural food stores, specialty food shops and some supermarkets..

Ingredients

  • *bulgur is available at natural food stores, specialty food shops and some supermarkets.

For wild-rice risotto

  • 3 large eggs, separated
  • About 1/2 cup olive oil

Ingredients:

  • 1 tbsp. active dry yeast
  • 3 tbsps. firmly packed light brown sugar
  • 1/4 tsp. ground ginger
  • 1/2 cup warm water
  • 1 milk
  • 2 tsps. salt
  • 2 tbsps. walnut oil or unsalted butter, melted
  • 4 1/2 cups unbleached all-purpose flour

For serving

  • 1/2 cup mascarpone
  • 2 tbsps. finely grated Parmigiano-Reggiano

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 In a bowl combine bulgur, 1 teaspoon salt, and water. Let bulgur soak, uncovered, until softened, 20 to 25 minutes.

    For this step you will need

  2. Step 2 While bulgur is soaking, in a dry small heavy skillet toast pecans over moderately low heat, shaking skillet frequently, until a shade darker, 4 to 5 minutes.

    For this step you will need

  3. Step 3 In a large bowl whisk together lemon juice, honey, spices, pepper, remaining ‚ teaspoon salt, and oil until emulsified.

    For this step you will need

  4. Step 4 Drain bulgur in a sieve and press out any excess water. Add bulgur, tomato, cucumber, pecans, and dill to dressing and toss well.

    For this step you will need

Nutrition information

Calories 484 Carbohydrates 30 g (10%)
Fat 41 g (62%) Protein 7 g (13%)
Saturated Fat 5 g (23%) Sodium 1,769 mg (74%)
Polyunsaturated Fat 8 g Fiber 9 g (34%)
Monounsaturated Fat 26 g Cholesterol 0