Pistachio-Orange Bulgur Salad with Mint | Christopher Kimball’s Milk Street | Recipes, TV and Cookin
Peanuts, mustard or cumin seeds and turmeric are first cooked in hot oil, a technique called blooming, or tempering, to release their fragrance and flavor.
Ingredients
- 1 cup coarse bulgur
- Kosher salt and ground black pepper
- ½ small red onion, halved and thinly sliced
- 3 tablespoons red wine vinegar
- 1 medium orange
- 3 tablespoons extra-virgin olive oil
- ⅓ cup roughly chopped pistachios OR pecans OR sliced almonds
- ½ cup lightly packed fresh mint OR cilantro, roughly chopped
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