Yield: 6 servings
|1½ cup||Bulgur wheat|
|3 cups||Cold water|
|¼ cup||Dried cranberries|
|1½ teaspoon||Light olive oil|
|1 small||Bunch scallions, trimmed and thinly sliced|
Combine bulgur and water in a deep bowl, cover and let stand for 30 minutes. Drain, squeeaing as much water out of bulgur with your hands as possible. Transfer to a salad bowl.
Add cranberries, oil, scallions, salt, and pepper. Fluff with a fork to distribute ingredients. Serve on lettuce-lined plates.
Source: January 1994 Veggie Life Magazine Posted by: Pattye Zensen 11/14/93 Converted by MMCONV vers. 1⅖ ---