Yield: 12 Servings
|2 cups||Bulghur wheat|
|1 cup||Chopped pecans|
|1 cup||Dried currants|
|4 tablespoons||Chopped parsley (up to)|
|2||Oranges; zest of|
|Salt and pepper to taste|
|1 tablespoon||Olive oil|
Here is another recipe. This one was posted by greg@...
This is a cousin of Tabouli. It's a bit sweeter and very tasty! Combine water and bulghur. Boil, then simmer covered for 25-35 minutes or until water is absorbed. Refrigerate uncovered until cool. Add all other ingredients. Toss and serve chilled. -- Dr. Steven Hammond * ^ /\/\ * /\ Scientific Computing Division /\*\ \ \/\ \_][ National Center for Atmospheric Research, Boulder, CO \____ HAMMOND@...
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .