Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Sugar |
| ½ teaspoon | Salt optional |
| 1 teaspoon | Paprika |
| 1 teaspoon | Celery seed |
| 1 teaspoon | Onion powder OR |
| 2 teaspoons | Onion flakes |
| ⅓ cup | Cider or wine vinegar |
| ¾ cup | Water |
| 1 cup | Bulgur (cracked wheat) |
| 1 \N | Head broccoli cut into |
| \N \N | Florets |
| 1 pounds | Mushroom thin sliced |
| 2 tablespoons | Shredded/finely chopped |
| \N \N | Green onion tops |
In saucepan, combine sugar, salt, paprika, celery seed, onion powder or onion flakes, vinegar and water and bring to boiling. Pour over bulgur and allow to steep for 45-60 minutes. Toss bulgur mixture with the mushrooms and broccoli and chill for 2 hours or overnight. Serve cold, sprinkled with green onion tops for garnish.