| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Salads, Vegetarian, Ethnic |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Barley |
| 1 |
c |
Bulgur wheat |
| 1 |
cn |
Tomatoes, whole |
|
|
Water |
| 1 |
tb |
Salt, garlic |
| 3/8 |
c |
Oil, olive |
| 1/4 |
c |
Juice, lemon |
| 2 |
tb |
Parsley |
| 2 |
tb |
Onions, dried |
INSTRUCTIONS
Cook barley according to package directions; set aside. Drain tomatoes
well, reserving liquid. Add enough water to reserved liquid to measure 1
cup and bring to boil. Mix together bulgur, boiling liquid, and garlic
salt. Cover for 30 minutes. Add barley and remaining ingredients to bulgur
mixture and refrigerate. Serve with cucumber dressing.
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