1/2 cup bulgur (health food store)
1/2 cup boiling water
2 tbsp apple juice
2 tbsp lemon juice
1/8 tsp finely grated lemon rind
1 celery stalk
1 large red apple cored & diced
1/2 carrot grated
1 tbsp minced italian parsley
1 cup red seedless grapes
Directions
Place The Bulgur, Water, Apple & Lemon Juices & Lemon Rind in A Small
Bowl; Cover & Allow To Soak Until The Liquid Is Absorbed, Between 30
Min. & 1 Hour. Halve The Celery Stalk, Then Cut Wider Half in Two
Lengthwise. Cut The Celery Into Thin Slices On The Diagonal. Place
The Bulgur, Celery, Diced Apple, Grated Carrot, Grapes & Parsley in A
Serving Bowl And Toss Until Combined. Chill If Desired Before
Serving. (0.5 Grams Fat, 4 Percent Cal. From Fat.)
Servings: 6 servings
Bulgur Salad With Apples & Grapes Recipe brought to you by Recipe Ideas
Categories: Fruit; Salad
The History of Recipes
Written cooking instructions as a concept can be observed far back into history, in fact as far as pharonic Egypt, and potentially, even further back. In practice though, these, early records were just very simple hieroglyphic recipes for preparing food.
In an interesting twist, the most ancient recipe discovered, according to experts in ancient history are some ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. During the time of the Romans a roman called Apicius wrote a number of scripts showing how to cook the recipes prepared by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, entrees and afters, something we still use today. Additionally, he informs us how the cooks of his times were skilled in the use of many herbs, including a few that will be familiar to modern chefs such as bay, rue and parsley. Over the next few hundred years, the powerful and rich houses strove to lay on the most extravagent banquests, and consequentially the best chefs and their collection of recipes could command a high salary. However, it wasn`t until the 1800s that formal cookery and recipe books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, verifying, and publishing the recipes that were being prepared for the better households. When we get to the 1900s, cook books are starting to become popular as a result of better eduction, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Bulgur Salad With Apples & Grapes recipe.
