Instructions: Pre-prep: Mince shallot and mint; chop and toast walnuts (see
*Notes).

Bring juice or water and salt to a boil in a small saucepan. Stir in bulgur, reduce heat; cover and cook over low heat until liquid is absorbed, about 10 to 12 minutes.

Transfer bulgur to a serving bowl, fluff with a fork and cool completely.

Stir in shallot, mint, oil and toasted walnuts. Season to taste with salt and pepper.

*Note on Toasting Nuts or Seeds: "Preheat oven to 400 degrees F. Evenly spread nuts or seeds over the bottom of a baking pan. Check after 5 minutes and shake or stir. If nuts are just starting to color, leave about 12 minutes more, until golden. Remove nuts from pan immediately, or they will continue cooking. Toasted seeds and nuts may be frozen in zip-top bags for several months. You can also toast them in a small skillet over medium heat, shaking the pan occasionally" (p. 17).

Cooks Notes: Serve this on your own main-dish salads or with grilled meats such as pork or lamb. [Also excellent served with the Raspberry Beer Chicken.]

NOTES : This is GREAT picnic food!!! These recipes were prepared in the class (and I have made them at home since...yum!)

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