Bulgur salad

Yield: 12 Servings

Measure Ingredient
4 cups Water
2 cups Bulghur wheat
1 cup Chopped pecans
1 cup Dried currants
4 tablespoons Chopped parsley (up to)
2 \N Oranges; zest of
\N \N Salt and pepper to taste
1 tablespoon Olive oil

Here is another recipe. This one was posted by greg@...

(Gregory Larkin)

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, .

Similar recipes