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Ingredients:
2 cups cracked wheat (bulgur)
2 cups very hot water
1 red pepper, chopped
2 small tomatoes, chopped
1 bunch green onions, (8) sliced
1/2 cup fresh chopped mint
2 cups fresh chopped parsley
1 clove garlic, minced
Dressing:
1/2 cup fresh lemon juice
3/4 cup extra virgin olive oil
Sea salt and pepper to taste
Soak the cracked wheat in the hot water until the water is absorbed, about 30 minutes. For a gluten-free option use quinoa instead, follow these recipe instructions for quinoa preparation. When it's ready, drain any excess water. Prepare the vegetables for the salad and mix the dressing ingredients together. Set aside. Add to the wheat bulgur, toss altogether in a medium bowl.
Serve chilled. Makes about eight cups or 12 to 16 servings.
2 cups cracked wheat (bulgur)
2 cups very hot water
1 red pepper, chopped
2 small tomatoes, chopped
1 bunch green onions, (8) sliced
1/2 cup fresh chopped mint
2 cups fresh chopped parsley
1 clove garlic, minced
Dressing:
1/2 cup fresh lemon juice
3/4 cup extra virgin olive oil
Sea salt and pepper to taste
Soak the cracked wheat in the hot water until the water is absorbed, about 30 minutes. For a gluten-free option use quinoa instead, follow these recipe instructions for quinoa preparation. When it's ready, drain any excess water. Prepare the vegetables for the salad and mix the dressing ingredients together. Set aside. Add to the wheat bulgur, toss altogether in a medium bowl.
Serve chilled. Makes about eight cups or 12 to 16 servings.
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