| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salad |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Bulger wheat |
| 8 |
c |
Boiling water |
| 1 |
c |
Minced parsley |
| 1/2 |
c |
Minced mint |
| 1/2 |
c |
Minced scallion with 2 inches of the tops |
| 1 1/2 |
c |
Chopped tomato |
| 1/2 |
c |
Lemon juice |
| 1/2 |
c |
Olive oil |
| 2 |
ts |
Salt |
|
|
Freshly ground pepper |
INSTRUCTIONS
Put the wheat into a large pot or mixing bowl and pour the water over it.
Cover and let stand for two to three hours, or until the wheat is light and
fluffy. Drain off excess water and shake the wheat in a strainer until it
is very dry. Add all the rest of the ingredients to the wheat and stir
until thoroughly mixed. Chill for at least one hour before serving.
ARIELLE@TARONGA.COM
(STEPHANIE DA SILVA)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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