Yield: 5 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 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@...>