Recipe: Orange and Raisin Bulgur Salad

Orange and Raisin Bulgur Salad

1 cup bulgur (uncooked)
2 cups hot water
2 tsp. or 2 cubes low-sodium chicken broth (optional)
1/2 cup raisins
2 oranges
1 1/2 - 2 Tbsp. lemon juice
1 Tbsp. orange juice
1/2 tsp. cinnamon
1 tsp. sugar (or less to taste; optional)
4 tsp. olive oil

Place bulgur in saucepan with water and broth granules or cubes. Bring to a boil, then reduce heat. Checking frequently, simmer 15-18 minutes until liquid is absorbed and bulgur is just tender. Place raisins in a small bowl and cover with water until plump. Meanwhile, peel oranges and cut into sections. To make the dressing, whisk together juices, cinnamon, sugar and oil. When bulgur is done, transfer to a large strainer. Remove excess water by shaking the strainer or, if necessary, squeezing by hand. Transfer bulgur to serving bowl. Drain raisins and add to bowl along with orange sections. Whisk dressing again quickly, pour over salad and toss gently. The salad can be served immediately but will taste better if the flavors are allowed to develop for 30 minutes or more. It can be prepared ahead and refrigerated, covered, for 1 to 2 days. Makes 4 servings.