| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | c | Bulgar wheat, fine Found |
| at most grocery stores | ||
| 1 1/2 | c | Cold water |
| 1/2 | c | Fresh lemon juice |
| 1 | c | Chopped tomato, up to 2 |
| 1/2 | c | Chopped green onion |
| 1/2 | c | Olive oil |
| 1 | Parsley, minced or chopped | |
| up to 2 | ||
| Salt & pepper to taste | ||
| Add other finely chopped | ||
| vegetables if you wish | ||
| such as cucumbers | ||
| Yellow squash, zucchini | ||
| etc. |
INSTRUCTIONS
In a large mixing bowl, reconstitute the bulgar wheat in cold water and let set for 20 minutes till water is totally absorbed. Add lemon juice, chopped tomatoes, green onions, olive oil, chopped parsley, and salt and pepper. Toss and blend in remaining vegetables till all ingredients are mixed thoroughly. Can be served immediately or refrigerated to chill and marinate. Will store up to 3 days. Serves 6-8. Posted to JEWISH-FOOD digest Volume 98 #038 by Bella Parnes <bparnes@aabgu.org> on Jan 21, 1998
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”
Nutrition (calculated from recipe ingredients)
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Calories: 1128
Calories From Fat: 978
Total Fat: 110.8g
Cholesterol: 1.2mg
Sodium: 488.8mg
Potassium: 1993.8mg
Carbohydrates: 36.8g
Fiber: 11.6g
Sugar: 12.7g
Protein: 10.5g