|1 cup||Uncooked buglur; =OR=-|
|1 cup||Cracked wheat;|
|1 cup||Boiling water;|
|6½ ounce||(1 jar) artichoke hearts; marinated|
|2 mediums||Tomatoes; chopped|
|¼ cup||Green onions; chopped|
|⅓ cup||Fresh parsley;|
|3 tablespoons||Fresh mint leaves; finely chopped|
|2 tablespoons||Lemon juice;|
|⅛ teaspoon||Ground black pepper; coarsely|
In a medium bowl, combine bulgur and bowling water; let stand 15 to 20 minutes or until bulgur has doubled in size and water is absorbed. Drain artichoke hearts, reserving marinade in small bowl; cut artichokes in half.
Add halved artichokes, tomato, onions, parsley and mint to buglur. Add lemon juice and pepper to reserved marinade; mix well. Add to buglur mixture; toss gently to coat. Cover; refrigerate until serving time. 6 (1 cup) servings. Food Exchanges per serving: 1 STARCH EXCHANGE + 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 150; PRO: 4g; CAR: 24g; FAT: 6g; CHO: 0mg; SOD: 115mg; Source: Easy and Healthy Magazine, Sept/Oct, 1994 by WHOM Brought to you and yours via Nancy O'Brion and her Meal-Master.
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