Winter Tabbouleh Pressure Cooker Recipe

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Recipe Category: Grain

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Winter Tabbouleh Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 5- to 7-quart – Time: 6 minutes at HIGH pressure

BULGUR

  • 1¼ cups bulgur cracked wheat, rinsed and drained
  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin
  • pinch cayenne pepper.
  • 2½ cups water
  • 2 tablespoons olive oil

SALAD

  • ½ small red onion, minced
  • 1 (8-ounce) cucumber, seeded and diced to make 2 cups (peel if skin is thick or waxed; if you use a hothouse or Persian cucumber, you do not need to peel)
  • 2 ribs celery, minced (can add the leaves, if you like)
  • 1 large firm apple, cored but unpeeled, finely chopped
  • ½ cup minced fresh flatleaf parsley
  • ¼ cup pine nuts, toasted
  • 1/3 cup fresh lemon juice
  • 1/3 cup olive oil
  • sea salt and freshly ground black pepper.

Method

  1. Place the bulgur, salt, cumin, and cayenne in a 5- to 7-quart pressure cooker
  2. Add the water and oil
  3. Close and lock the lid
  4. Set the burner heat to high
  5. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  6. Set a timer to cook for 6 minutes
  7. Remove the pot from the heat
  8. Open the cooker with the Natural Release method; let stand for 10 minutes
  9. At time, if the pressure is not all released, open the valve
  10. Be careful of the steam as you remove the lid
  11. Let stand, uncovered, on the counter for 1 hour
  12. You will have about 3 cups cooked grain
  13. Fluff the bulgur with a fork and place in a medium serving bowl
  14. Add the onion, cucumber, celery, and apple; toss together
  15. In a small bowl, whisk the lemon juice and oil together
  16. Pour over the salad
  17. Add the parsley and pine nuts, then stir with a large spoon or spatula to moisten everything evenly
  18. Season to taste with salt and pepper
  19. Serve at room temperature
  20. Tabbouleh in Grape Leaves: You’ll need 1 jar pickled grape leaves, which contains about 50 leaves, or use room-temperature pressure-cooked fresh grape leaves if you have access
  21. Refrigerate the salad until you are ready to stuff the grape leaves
  22. Rinse the brine off the leaves
  23. Tuck in the sides and roll each grape leaf tightly around about 2 heaping tablespoons of the tabbouleh
  24. Arrange on a serving platter or in a covered refrigerator container until serving time

Full List of Grain Recipes
Full List of Tabbouleh Recipes

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