| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Medium grain bulgur wheat |
|
|
Water to cover |
| 4 |
c |
(packed) fresh parsley |
| 1 |
c |
(packed) fresh mint leaves |
| 2 |
bn |
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>
A Message from our Provider:
“Ministry Is The Result of Intimacy With God”