| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Appetizers, Rice, Mcdougall |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Bulgur; dry |
| 1 |
c |
Water; boiling |
| 1 |
|
Tomato; chopped |
| 1/2 |
c |
Fresh parsley; chopped |
| 2 |
tb |
Lemon juice |
| 1/8 |
ts |
Garlic powder |
| 1/4 |
c |
Green onions; chopped |
|
|
(about 3 green onions) |
| 1/4 |
c |
Fresh mint leaves |
| 1/2 |
c |
Garbanzo beans, cooked |
INSTRUCTIONS
Recipe by: McDougall Put the bulgur in a small mixing bowl. Pour the
boiling water over the bulgur. Mix. Cover with a towel and let stand for 1
hour. After 1 hour the excess water should be removed. The easiest way to
do this is to pour the bulgur and water into a fine mesh strainer. Let the
water drain off, pressing the bulgur with your hands to remove as much of
the excess water as possible. Place the drained bulgur in a bowl. Add the
remaining ingredients. Toss well to mix. Cover and refrigerate at least 2
hours to blend flavors.
HELPFUL HINTS: This is a great make-ahead dish, easy to take to a pot-luck
dinner or picnic. Try it stuffed in pita bread for a different sandwich
idea. This recipe can be doubled or quadrupled easily for larger amounts.
Keeps well in regrigerator.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
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