Take boiling water and pour over bulgar wheat; leave the water on until the wheat is tender. Strain off any excess water.
Submerge parsley in a bowl of water and wash vigorously. Snip off the ends of the parsley and place in food processor. Place tomato, onion and mint in food processor; use chop setting until in smaller pieces. Don't blend for too long or it will get mushy. Add oil, lemon juice and bulgar wheat; toss. Salt and pepper to taste. Refrigerate.
Ingredients
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1/4 cup bulgar wheat
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4 bunches parsley, snipped (Italian or regular)
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1 tomato
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1/4 onion (small)
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1 package fresh mint
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1/3 cup olive oil
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1/3 cup lemon juice
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salt and pepper to taste
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