Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Water |
| 2 teaspoons | Brown miso (the label on the |
| \N \N | Kind I buy says 0 grams of |
| \N \N | Fat) |
| \N \N | Stir a bit to dissolve the |
| \N \N | Miso in the water. |
| \N \N | Add 1 cup dry bulgur wheat |
| \N \N | And stir to mix. |
| \N \N | Cover and microwave on high |
| \N \N | For about 6 minutes. |
| \N \N | Put in refrigerator |
| \N \N | Overnight (covered so it |
| \N \N | 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