| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Taste1 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Dry bulgar wheat |
| 1 1/2 |
c |
Finely-chopped fresh parsley |
| 2 |
tb |
Finely-chopped mint |
| 1/3 |
c |
Seeded; diced tomato |
| 2/3 |
c |
Minced red onion |
| 1 |
ts |
Minced garlic |
| 3 |
tb |
Fresh lemon juice |
| 3 |
tb |
Olive oil |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly-ground black pepper |
INSTRUCTIONS
Wash the bulgar in several changes of cold water, pouring it back and forth
between a large bowl and a very fine sieve, until the water is clear. Drain
the bulgar in the fine sieve. Return bulgar to the bowl, cover it with
1-inch of cold water, and let it soak for 1 hour. Place bulgar, parsley,
mint, tomato, and red onion together in a medium bowl and stir well to mix.
Whisk together the garlic, lemon juice, olive oil, salt, and pepper, and
pour over other ingredients. Stir well. This recipe yields ?? servings.
Recipe Source: TASTE with David Rosengarten Based on a recipe from The Dean
And Deluca Cookbook From the TV FOOD NETWORK - (Show # TS-1G19 broadcast
01-23-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
03-30-1998
Recipe by: David Rosengarten
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