Orzo And Bulgar Salad

I found this in a magazine years ago and it’s so yummy!  It has some sweet, some tang and some creamy cheesy texture;  a great sensory experience while being SUPER healthy…..what more could you ask for?

1 cup bulgur
1 cup orzo
1/2 cup finely chopped celery
1/2 cup shredded carrot
1/2 cup chopped, seeded cucumber
1/2 cup dried cranberries
1/3 cup olive oil
1/4 cup balsamic vinegar
1/2 cup coarsely snipped fresh parsley
2 TBS finely chopped shallot
1 tsp sugar
1 tsp dry mustard
1/2 tsp fennel seed, crushed
1/4 cup chopped green onions
1/4 cup crumbled feta cheese

1. Place bulgur in a 2 cup glass measure; set aside.  Cook orzo according to package directions.  Drain orzo, reserving cooking water.  Pour enough of the hot cooking water in the glass measure with the bulgur to equal 2 cups.  Let bulgur stand for 45 ninutes or until all the liquid has been absorbed.

2.  In a large bowl combine cooked orzo, celery, carrot, cucumber, and cranberries.  Add the bulgur; set aside.

In a medium bowl whisk together olive oil, vinegar, parsley, shallot, sugar, muystard, fennel seed, 1 tsp salt, and 1/4 tsp pepper.  Add to the bulgur mixture; toss well to combine.  Cover and chill for 4 to 24 hours.  Stir before serving.  Top with green onions and feta cheese.  Makes 10 – 12 servings.


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