Bulgur with Lemon and Herbs
Chef Ann Cooper formerly of the Ross School – East Hampton, NY
Adapted by StarChefs

Yield: 25 Pounds/200 Servings (2 ounces each)

  • 5¼ pounds bulgur wheat
  • 1¼ pints lemon vinaigrette (1 part lemon juice to 2 parts extra virgin olive oil)
  • 5½ ounces fresh parsley, chopped
  • 5½ ounces green onions, chopped
  • ½ ounce sea salt
  • ¼ ounce black peppercorn

Cook bulgur in salted water until tender. Cool. Combine all ingredients. Season with salt and pepper.




   Published: February 2005