|1 cup||Boiling Water|
|¾ cup||Bulgur Or Cracked Wheat; Uncooked|
|2 cups||Broccoli; Coarsely Chopped|
|1 cup||Carrot; Shredded|
|1 cup||Cherry Tomatoes; Quartered|
|½ cup||Fresh Parsley; Finely Chopped|
|3 tablespoons||Green Onions; Thinly Sliced|
|¼ cup||Lemon Juice|
|1½ tablespoon||Olive Oil|
|1 small||Garlic Clove; Crushed|
Combine boiling water and bulgur in a medium bowl; stir well. Let stand 20 minutes or until water is absorbed. Steam broccoli, covered, 3 minutes.
Rinse under cold water; drain well. Add broccoli and next 4 ingredients (broccoli through green onions) to bulgur; toss gently. Combine lemon juice and remaining ingredients in a small bowl; stir well with a whisk. Pour over bulgur mixture; toss gently to coat. Cover and chill. Yield: 5 servings (serving size: 1 cup).
Calories 141 (29% from fat) Fat 4.6g (sat 0.8g, mono 3.0g, poly 0.7g) Protein 4.5g Carb 23.6g Fiber 6.5g Chol 0mg Iron 1.6mg Calc 45mg Recipe By : Jean Kressy Cooking Light September 1996 Posted to Digest eat-lf.v096.n165 Date: Tue, 24 Sep 1996 11:50:27 -0600 From: "Robin Goldberg Isaacs" <isaacs@...>
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