Do you know if this recipe would be good with rice, quinoa or millet instead of the bulgur? My daughter is gluten sensitive, but we love recipes like this....Thanks,Laura K. (I read your blog often, but have never commented before.)
It looks delicious!
Laura, I'm sure this recipe would be good with quinoa. Thanks for reading!
Your salad looks good - though I am not a bean fan! Love you!Deannaps - Laura K. is a real life friend of mine! You'd like her too!
I commented a while back about canning zucchini in pineapple juice, and you wanted to know how it was. Straight out of the jar was okay, it had the pineapple flavor, but the texture was off, a bit on the mushy side. I used it in my basic zucchini bread recipe (left out the cinnamon), and made muffins, and they were AMAZING! So my verdict is: great in recipes, not on its own.Here's the recipe if you're interested:Zucchini, shredded (I used about 5 medium sized to make 2 quarts)Enough pineapple juice to cover (I used the cheap Kroger brand)Combine in a large pan, heat on medium-high until boiling. Reduce heat and simmer 15 minutes. Ladle into jars, add the lids and rings, process in a water bath for 25 minutes pints, and 30 minutes for quarts.Sorry to hijack your comments!
AMANDA! No apology necessary! Thanks for the recipe, and the review!
oh I've seen that pineapple zucchini idea before - maybe in the More With Less?? interesting to see a review here.That salad looks yummy. I'm afraid I just use bulgur over and over again in tabbouleh, so maybe I should branch out!
Not to barge in on a conversation, but I have a recipe for Mock pineapple...in my recipe, you coarsly grind the zucchini, not shred. The look and texture is exact! I use an old fashioned hand grinder, but I assume there is some adapter on a food processor to do it...---Joy
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