Anissa Helou's bulgur 'risotto' is perfect for hot summer days Recipe - Los Angeles Times

Ingredients

• 1/3 cup (80 ml) extra-virgin olive oil
• 1 1/2 cups (250 g) coarse bulgur wheat, soaked in cold water for 30 minutes
• 1 bunch (100 g) scallions, trimmed, sliced fairly thin
• 1 bunch (about 200 g) flat-leaf parsley, washed, dried, most of the stalks discarded, finely chopped
• 3/4 bunch (about 150 g) mint, leaves only, washed, dried, finely chopped
• 1/2 cup tomato paste, diluted in 3 cups (750 ml) water
• Sea salt
• Fresh vine leaves or cabbage leaves to scoop the mafrükeh