Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Water |
| 2 teaspoons | Brown miso (the label on the |
| Kind I buy says 0 grams of | |
| Fat) | |
| Stir a bit to dissolve the | |
| Miso in the water. | |
| Add 1 cup dry bulgur wheat | |
| And stir to mix. | |
| Cover and microwave on high | |
| For about 6 minutes. | |
| Put in refrigerator | |
| Overnight (covered so it | |
| Absorbs the moisture). |
Next day, add: 2 medium cucumbers, seeds removed, chopped into small (¼") pieces 2 medium tomatoes, chopped into small (¼") pieces 1and a half cups of finely chopped fresh parsley Dressing: ¼ cup red wine vinegar 2 tsps Dijon mistard a dash of soy sauce
Pour dressing over veggie/bulgur mix and stir well. Add salt and pepper to taste (or use Schilling's lemon pepper).
From: Linn Compton <linnco@...> Converted to MM by Donna Webster Donna@... Submitted By DONNA@... On THU, 02 NOV 1995 210951 GMT