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CATEGORY CUISINE TAG YIELD
Grains Import, New, Text 1 Servings

INGREDIENTS

1 c Medium grain bulgur wheat
Water to cover
4 c packed fresh parsley
1 c packed fresh mint leaves
2 Fresh chives
Grated lemon zest and juice
of 1 lemon or more to
taste
1/3 c or more to taste extra
virgin olive oil
Salt and freshly ground
black pepper
2 Vine ripened tomatoes
seeded and cut into
1/2-inch d

INSTRUCTIONS

Cover bulgur wheat with cold water, by an inch, and soak for 30
minutes. During this time, in a food processor mince the parsley (you
need 2 cups chopped) and mint (you need 1/2 cup chopped) and cut the
chives (you need 1/2    cup snipped).  When the bulgur is plumped up,
drain and transfer it to a clean cloth  or a double layer of
cheesecloth. Wring out excess water; the grains  should be moist and
tender, not watery.  Transfer the bulgur wheat to a bowl and add the
chopped parsley, mint  and chives. Stir in the lemon zest, juice and
olive oil. Toss well to  combine and season to taste with salt and
pepper. Add more lemon  zest, juice or olive oil to taste. Transfer the
grains to a bed of  lettuce leaves or use as a bed for the halibut; top
with tomatoes.  Yield: 4 servings Recipe By     :COOKING MONDAY TO
FRIDAY SHOW #MF6711  Posted to MC-Recipe Digest V1 #285  Date: Thu, 7
Nov 1996 23:38:29 -0500  From: Meg Antczak <meginny@frontiernet.net>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 327
Calories From Fat: 19
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 440mg
Potassium: 1649.5mg
Carbohydrates: 34.5g
Fiber: 10.3g
Sugar: 14.4g
Protein: 8.4g


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