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- Bulghur Salad
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- 4 C water
- 2 C bulghur wheat
- 1 C chopped pecans
- 1 C dried currants
- 4 Tbsp. chopped parsley
- zest of one or two oranges
- salt + pepper to taste
- 1 Tbsp. olive oil
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- 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.
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