By :The Vegetarian Instant Pot Cookbook by Srividhya Gopalakrishnan
Fresh herbs always enhance the flavor of a dish. This bulgur
wheat salad benefits from good amounts of parsley and mint.
Both aromatic, they add a freshness to the dish that you can’t
find using dried herbs. The herbs also add lightness as a nice
contrast to the hearty bulgur wheat.
Pressure cook the bulgur wheat. Put the bulgur wheat
and 1 1/4 cups water in a heatproof bowl that fits inside the
Instant Pot®. Pour 1 cup of water into the inner pot, and place
the trivet inside. Place the bowl on the trivet. Lock the lid into
place. Make sure the steam release knob is in the sealed position. Select Pressure Cook or Manual, and adjust the pressure
to High and the time to 2 minutes.
After cooking, Naturally
release the pressure for 5 minutes, then quick release any
remaining pressure. Unlock and remove the lid. Let the bulgur wheat cool for 20 minutes, then fluff it with a fork.
Assemble the salad. Add the cucumber, parsley, mint,
olive oil, lemon juice, tomatoes, salt, pepper, and za’atar
seasoning to the bulgur wheat. Mix gently and serve.
PAIR IT: This salad pairs really well with yellow split peas with Tumeric.