CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
Canadian |
Salads, Vegetables, Canadian |
4 |
Servings |
INGREDIENTS
1/3 |
c |
Bulgur |
2 |
c |
Italian parsley, fine chop |
4 |
|
Green onions, chopped |
1/4 |
c |
Fresh mint, finely chopped |
4 |
lg |
Tomatoes, diced |
3 |
tb |
Lemon juice |
1 |
ts |
Salt |
1/4 |
ts |
Pepper |
1/4 |
c |
Olive oil |
INSTRUCTIONS
In bowl, pour 2 cups boiling water over bulgur; let stand for 10 minutes or
just until softened. Drain well.
In bowl, combine bulgur, parsley, onions, mint and tomatoes. Whisk together
lemon juice, salt and pepper; gradually whisk in oil. Toss gently with
bulgur mixture.
Serve as soon as it is made, the tomatoes will release water if it stands.
Source: Canadian Living magazine, Apr 95 Presented in article by Julian
Armstrong "What's Hot in the Pots of Montreal" Recipe by La Sirne de la Mer
Restaurant, Montreal, Quebec, Canada
[-=PAM=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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