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Tuesday, 14 August 2007 |
1 c. dry bulgur (sprouted dried, cracked wheat) often people use just plain cracked wheat.
1 1/2 c. very warm water (not boiling)
1 t. salt
1/4 c. lemon juice
1 t. fresh finely chopped garlic
1/4 c. olive oil
1/2 c. fresh mint or 1/4 c. dried mint
Soak bulgur for about 10-15 minutes in warm water. Pour out into a strainer, and squeeze dry with your hands. Place it into a medium sized bowl.
Add salt, lemon juice, garlic, olive oil and mint.
Wash, dry and chop very finely 2-3 bunches of fresh parsley
1/2 c. mild onions (scallions, green onions or vidalia onions)
Add onions and parsley to bulgur mixture.
Cover and refrigerate for several hours, although I have served it immediately and it is still good.
Just before serving you may add chopped tomatoes, sliced or chopped cucumbers, or even some chick peas.
Consult Sally Fallon's book Nourishing Traditions if you want to know how to sprout your own wheat and make your own bulgur. Enjoy!
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