| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Salads, Ethnic, Vegetables, Herbs |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Bulgur wheat |
| 2 |
c |
Minced parsley |
| 1/4 |
c |
Minced fresh spearmint leavs |
| 3/4 |
c |
Finely diced scallions |
| 2 |
md |
Tomatoes, ifnely diced |
| 1/2 |
c |
Lemon juice |
| 2 |
tb |
Olive oil |
|
|
Fresh ground black pepper to |
|
|
Taste |
INSTRUCTIONS
Pour a quart of boiling water over the bulgur and let
it stand until cool (about 2 hours). Drain the
bulgur, then shake it or lightly press it with a towel
to remove excess water. It should be fluffy and
relatively dry. Combine the remaining ingredients,
toss lightly, then chill the mixture at least an hour
and serve it cold.
Posted to MM-Recipes Digest V3 #229
Date: Thu, 22 Aug 1996 16:23:11 -0800
From: "Jenny S. Johanssen" <johanssen@matnet.com>
A Message from our Provider:
“The ultimate success story begins with finding God”