| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
S, A, L, A, D |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Bulgur wheat |
| 2 |
c |
Hot water |
| 1 |
tb |
Olive or vegetable oil |
| 1/3 |
c |
Lemon juice |
| 2 |
ts |
Dried mint |
| 1 |
ts |
Minced garlic |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1 |
md |
Sized tomato; finely chopped |
| 1/2 |
sm |
Cucumber; finely chopped |
| 6 |
|
Scallions; chopped |
| 2 |
c |
Coarsely chopped fresh parsley |
INSTRUCTIONS
In a large bowl, combine the bulgur wheat and water and allow to stand for
20 to 30 minutes, or until the water is completely absorbed. Add the oil,
lemon juice, mint, garlic, salt, and pepper; mix until thoroughly combined.
Add the remaining ingredients and toss until blended. Cover and chill for
at least 1 hour before serving.
Recipe by: MR FOOD
Posted to MC-Recipe Digest V1 #1037 by Meg Antczak
<meginny@frontiernet.net> on Jan 23, 1998
A Message from our Provider:
“We simply prepare ourselves. God fills us.”