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 (optional) ***
1/3 cup olive oil
1/4 cup balsamic vinegar
1/2 cup coarsely snipped fresh parsley
2 tablespoon finely chopped shallot
1 teaspoon sugar
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon fennel seed
1/2 teaspoon pepper
1/4 cup chopped green onions
1/4 cup crumbled feta cheese
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 into the glass measure with the bulgur to equal 2 cups. (If there is not enough pasta water, add hot tap water.) Let bulgur stand for 45 minutes or until all the liquid has been absorbed.
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, mustard, salt fennel seed, and pepper. Add to 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 ten servings at 3.5 points each.
Makes eight servings at 4 points each.
Makes 6 servings at 6 points each.
***points figured without cranberries