Prep time: 20 minutes
Cook time: 25 minutes, plus time to chill
Servings: 6 to 8
Ingredients:
1 cup bulgar wheat, dry
1 ripe mango
1 ripe papaya
1 medium red or yellow beet
1 teaspoon curry powder
1 teaspoon lemon zest, from about one half lemon
1 or 2 tbsp fresh lemon juice, from about one half lemon
4oz feta cheese
2 tbsp olive oil
salt and pepper to taste
Directions:
1. Finely chop the mango, papaya, and beet.
2. To prepare the bulgar wheat, add 2 cups cold water and 1 cup bulgar wheat to a saucepan. Bring to a boil, then cover, reduce heat, and simmer for 12 to 15 minutes. Fluff with a fork when done.
3. Mix mango, papaya, and beets with 2 tbsp oil and 1 tsp curry powder.
4. Cook beets and fruit in greased skillet over medium heat for 8-10 minutes. Salt and pepper to taste. The beets should heat through but stay crunchy, and the entire mixture will reduce.
5. Mix together cooked bulgar wheat and beet mixture. Add lemon juice and zest.
6. Chill for at least 1 hour.
7. Add crumbled feta just before serving.
Yum