| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads, Val’s |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
BULGAR |
| 3/4 |
c |
BOILING WATER |
| 1 |
c |
FINELY CHOPPED TOMATO |
| 1/3 |
c |
FINELY CHOPPED PARSLEY |
| 1 |
tb |
FINELY CHOPPED MINT |
|
|
FRESH ONLY [OPPTIONAL] |
| 1/4 |
c |
FINELY CHOPPED GR.ONION |
| 2 |
tb |
OIL |
| 2 |
tb |
LEMON JUICE |
| 1 |
pn |
OF PEPPER |
| 1 |
ts |
SALT |
INSTRUCTIONS
POUR BOILING WATER OVER BULGAR AND LET SOAK FOR 1 HOUR DRAIN WELL IN
STRAINER. ADD THE REMAINING INGREDIENTS TO BULGAR IN GLASS OR PLASTIC
CONTAINER. LET STAND IN REFRIDGERATOR FOR 1 HOUR TO LET FLAVOR SET. SERVE
AS DIP OR DOUBLE RECIPE FOR SALAD ALONG WITH ROMAINE.
Posted to MM-Recipes Digest V4 #10 by valerie@nbnet.nb.ca (valerie) on Mar
31, 1999
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