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Bulgur
Pilaf
1 1/2
cups coarse bulgur
2 3/4 cups water
1 tsp. salt
1 Tbs. olive oil
2 cups fresh corn
1 pint cherry tomatoes (halved)
3/4 cup chopped scallions
3 Tbs. red wine vinegar
In heavy skillet, toast
bulgur over moderately high heat until it starts to pop(5-10 minutes).
Boil water with salt, add bulgur and simmer covered 20 minutes.
Remove from heat, let stand 10 minutes, covered.
While bulgur is cooking,
heat oil and cook corn 2-3 minutes, stirring. Cool corn and add
to bulgur with tomatoes, scallions, vinegar, salt, and pepper.
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