| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Salads, Entrees, Grains | 6 | Servings | |
INGREDIENTS
| 1 | c | Bulghur |
| 1 1/2 | c | Water, boiling |
| 1 1/2 | ts | Salt |
| 1 | c | Parsley, chopped (packed) |
| 1/2 | c | Green onions, chopped |
| 1 | ts | Garlic, crushed (heaping) |
| 1/4 | c | Olive oil (little less) |
| 1/4 | c | Lemon juice (little less) |
| 1/4 | c | Feta cheese (1/3 pound) |
| Tomatoes, chopped | ||
| Garbanzos, to taste |
INSTRUCTIONS
Cover bulghur with boiling water. Cover, let sit about 30 minutes till all the water is gone. Add salt, parsley, green onions (and/or scallions), garlic, lemon juice and olive oil. Add 2-3 large tomatoes and garbanzos. Top with 1/4 C feta. Vicki's notes: * Bulghur is cracked wheat. You can find it at health-food stores. You can also find it in some grocery stores by other grains and pasta. * Can substitute scallions for some of the green onions. Some people like to use mint instead of (or in addition to) the parsley. If you use mint, might want to add chopped cucumber instead of tomato. Can also add sliced avocado. * Some recipes call for soaking bulghur in more water and wringing it out, but this leaves too much water!
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