| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Salads, Ethnic |
2 |
Servings |
INGREDIENTS
| 1 |
c |
Bulghur (cracked wheat) |
| 1/2 |
c |
Boiling water |
| 2 |
|
Scallions, finely chopped |
| 1/2 |
|
Sweet green pepper, cored, seeded, and diced |
| 1/2 |
|
Stalk celery, diced |
| 1/4 |
c |
Finely chopped Italian parsley |
| 1/4 |
c |
Chopped fresh mint |
| 1 |
|
Plum tomato, skinned, seeded, and chopped |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Olive oil |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
1. Place bulghur in a small bowl; pour over the boiling water and let soak
10 to 15 minutes. Drain and squeeze dry.
2. Place bulgur in a serving bowl and add scallions, green pepper, celery,
parsley, mint, and tomato. Toss to mix.
3. In a screw-top jar combine lemon juice, oil, salt, and pepper. Shake to
mix. Pour over bulghur mixture. Toss to mix. Chill overnight.
Serves 2.
From: COOKING FOR TWO TODAY by Jean Hewitt and Marjorie Page Blanchard,
Little, Brown and Company, Boston. 1985 ISBN 0-316-35979-3 Shared by: Karin
Brewer, Cooking Echo, 8/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“You can fool yourself. You can never fool God”