- 1-1/3 c. water
- 3/4 c. bulger
- 1 T. canola oil
- 1-1/2 T. white wine vinegar
- 2 tsp. chopped, fresh thyme
- 1 tsp. crushed ginger
- 2 c. chopped, fresh peaches
- salt and pepper
- 1 oz. ( 1/4 c. ) soft goat cheese, crumbled
Combine water and bulgur in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes; drain. Rinse in cold water.
Combine oil, vinegar, thyme and ginger in a large bowl. Add bulgur, peaches, salt, pepper, and goat cheese. Toss to combine.
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