| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Rice |
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
Uncooked cracked wheat |
| 1 1/2 |
c |
Chopped fresh parsley |
| 3 |
md |
Tomatoes, chopped |
| 5 |
|
Green onions (with tops), thin Sliced (about 1/3 cup) |
| 2 |
tb |
Chopped fresh or2 ts Crushed dried Mint leaves |
| 1/4 |
c |
Olive or vegetable oil |
| 1/4 |
c |
Lemon juice |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Cover cracked wheat with cold water. Let stand 30 minutes; drain. Press out
as much water as possible.Place cracked wheat, parsley, tomatoes, onions
and mint in glass or plastic bowl. Mix remaining ingredients. Pour over
cracked wheat mixture and toss. Cover and refrigerate at least 1 hour.
Garnish with ripe olives if desired. 6 SERVINGS (ABOUT 3/4 CUP EACH); 175
CALORIES PER SERVING.This traditional Middle Eastern salad has a slightly
chewy texture. If you'd like a softer texture, cover the cracked wheat with
boiling water instead of cold water and let stand 1 hour.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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