Walnut Tarragon Bulgur

• 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

1. In a small bowl stir together shallot, 1/4 teaspoon salt, and vinegar and let mixture stand while cooking bulgur.
2. In a small heavy saucepan bring water with remaining 1/4 teaspoon salt to a boil.
3. Stir in bulgur and cook, covered, over low heat 10 to 12 minutes, or until water is absorbed.
4. Transfer bulgur to a large bowl and cool completely, stirring occasionally with a fork to break up lumps.
5. Stir in shallot mixture, tarragon, oil, walnuts, and salt and pepper to taste.

shallot, salt, tarragon whitewine vinegar, bulgur, water, tarragon, olive oil, walnuts

Taken from www.epicurious.com/recipes/food/views/walnut-tarragon-bulgur-12412 (may not work)