Vanilla-Scented Rice Pudding
Tabbouleh
| By : |
This Middle Eastern salad is best enjoyed at room temperature or chilled. If you’re in a hurry, you can prepare it as directed and then spread on a sheet pan to cool. This is how professional chefs cool cooked foods so that the temperature drops quickly and they don’t overcook.
Jar size: 3 1/2 to 4 cups
| Prep Time | 5 minutes |
| Cook Time | 12 minutes |
| Servings |
4 servings
|
Ingredients
Dry ingredients
- 2 cups bulgur wheat
- 1/4 cup sundried tomatoes
- 1/2 cup dried parsley
- 1/4 cup dried mint
- 1/2 teaspoon sea salt
- 1/4 cup dried green onions
For cooking and serving
- 4 cups Water
- 1/4 cup lemon juice to serve
- 1/4 cup olive oil to serve
Ingredients
Dry ingredients
For cooking and serving
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Instructions
Preparation:
- Layer the dry ingredients in the jar in the order listed.
To Cook:
- Place all of the jarred ingredients into the Instant Pot. Add
4 cups of vegetable broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Select the Rice function and Pressure Cook or Manual on Low for 12 minutes. Use manual pressure release.
To Serve:
- Stir in the lemon juice and olive oil.
Pamela Ellgen is a food blogger at Surfgirleats.com and cookbook author of Mastering Meal Prep, Sheet Pan Ketogenic, Cast Iron Paleo, and Soup & Comfort. Her work has been featured in Outside Magazine, TODAY food, Healthline, Huffington Post, Edible Phoenix, and The Portland Tribune. When she’s not in the kitchen, Pamela enjoys surfing, practicing yoga, and playing with her kids. She lives in California with her husband and two children.
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