walnut-tarragon-bulgur-12412.json

{
    "directions": [
        "In a small bowl stir together shallot, 1/4 teaspoon salt, and vinegar and let mixture stand while cooking bulgur.",
        "In a small heavy saucepan bring water with remaining 1/4 teaspoon salt to a boil. Stir in bulgur and cook, covered, over low heat 10 to 12 minutes, or until water is absorbed. Transfer bulgur to a large bowl and cool completely, stirring occasionally with a fork to break up lumps. Stir in shallot mixture, tarragon, oil, walnuts, and salt and pepper to taste."
    ],
    "ingredients": [
        "1 large shallot, chopped fine",
        "1/2 teaspoon salt",
        "1 tablespoon tarragon white-wine vinegar",
        "1/2 cup bulgur",
        "3/4 cup water",
        "2 teaspoons chopped fresh tarragon leaves",
        "1 tablespoon olive oil",
        "1/4 cup walnuts, toasted lightly and chopped"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Side",
        "Vegetarian",
        "Quick & Easy",
        "Low Cal",
        "Low/No Sugar",
        "Walnut",
        "Healthy",
        "Tarragon",
        "Bulgur",
        "Gourmet",
        "Sugar Conscious",
        "Vegan",
        "Pescatarian",
        "Dairy Free",
        "Peanut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Walnut Tarragon Bulgur",
    "url": "http://www.epicurious.com/recipes/food/views/walnut-tarragon-bulgur-12412"
}