Salads are rarely a labor-intensive dish. Their purpose is to be an appetizer and as such, the attention of the chef is turned primarily to the main course. That’s not to say there aren’t some show-stopper salads out there; it’s just that the focus is often put on what comes next. With that in mind, we’d like to offer an exception to the rule. It’s also prepared by using a pressure cooker, which uses an air-tight lid to use steam as a way of speeding up the cooking process. These appliances are also known for being great at infusing flavor through the steam inside the cooking container. Any number of Power Pressure Cooker XL reviews will show you that these appliances, which are great for cooking a wide array of appetizers and main courses, even lend themselves to salads. Below, you’ll find a recipe for tabouli salad that is hardly labor-intensive.
- 1 cup of bulgur wheat
- 1 cup of water
- 0.75 cup of minced parsley
- 0.5 cup of minced cilantro
- 0.25 cup of minced mint leaves
- 1 cup of chopped red onion
- 3 dieced plum tomatoes
- 0.5 cup of lemon juice
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 0.5 teaspoon of pepper
- 1 lemon, juiced
- 1 tablespoon of diced scallions
- 1 teaspoon of olive oil
- 1 pinch of salt and freshly ground pepper to taste
1) Place the inner pot in the pressure cooker. Press the “Beans” button and set for 5 minutes
2) Add in the bulgur wheat, water, salt and pepper
3) Place the lid on the cooker, lock the lid and switch the pressure valve to “Closed.”
4) Once the timer reaches zero, the cooker will automatically switch to “KEEP WARM.” Press the “CANCEL” button and let the steam release. When the steam is completely released, remove the lid.
5) Let the bulgur wheat cool.
6) Mix the lemon juice and the olive oil together, then pour over the bulgur wheat and mix. Add in the parsley, mint, cilantro, onions, and tomatoes. Fold everything together.
7) Transfer to a serving bowl garnish with lemon juice, scallions, and olive oil.