INGREDIENTS:3 cups dry bulghur 5 1/3 cups water 4 tsps. salt 4 cups fresh corn, cut from approx. 10 ears; OR 4 cups frozen corn, thawed and drained ¼ cup olive oil 4 pints cherry tomatoes, halved 1 1/3 cups scallions, chopped ½ cup red wine vinegar, or to taste 4 tsps. pepperDIRECTIONS:1. In a large, dry skillet or pot, toast bulghur over medium heat 5-10 minutes, stirring occasionally until lightly browned. Add water and salt and bring to a boil; reduce heat and simmer covered, 5-10 minutes ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.