| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Salads, Middle east, Vegetarian, Diabetic |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Bulgur Wheat |
| 2 |
c |
Water, boiling |
| 2 |
|
Tomatoes, finely diced |
| 1 |
bn |
Green Onions, sliced |
| 3 |
ts |
Mint, freshly chopped -or- |
| 2 |
tb |
Mint, dried |
| 2 |
c |
Parsley, freshly chopped fine |
| 1/2 |
c |
Lemon Juice, freshly squeezed |
| 1/4 |
c |
Olive Oil |
|
1 |
hour (stir occasionally). |
INSTRUCTIONS
A traditional Middle Eastern dish containing bulgur wheat and fresh herbs.
Serve with Toasted Pita Chips (see separate recipe) and raw vegetables.
Black Pepper, freshly ground, to taste
Place uncooked bulgur in a bowl; pour boiling water over it and let it soak
Drain well in a fine strainer.
Return bulgur to the bowl and add all other ingredients; mix well.
Chill for 2 hours.
Yield: 8 servings, 6 cups
One Serving = 3/4 cup Calories: 179 Protein: 4 g Fat: 7 g Carbohydrate: 26
g Fiber: 0.3 g Cholesterol: 0 mg Sodium: 9 mg Potassium: 254 mg
Exchange: 1 Starch/Bread 2 Vegetable 1 Fat
Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
Shared by: Norman R. Brown
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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