Nancy's Kitchen - Tried and Tested Recipes
May 25, 2017 Recipes
This is a recipe I obtained many years ago and which I may have
posted in the past. But, with summer weather here I thought perhaps there are
some who might like to try it.
cup bulgur wheat
Juice of 2 lemons, or approximately 1/3 juice (strained)
3/4 cup chopped parsley (Italian flat leafed type is best)
3 green onions,
1/3 cup extra virgin olive oil (chilled)
1 tbsp chopped
1 or 2 tomatoes, seeded and chopped (or cherry tomatoes cut in
Salt and pepper to taste (maybe ¼ tsp each)
bulgur with boiling water and let stand for ½ hour. Drain and squeeze out excess
water. Add the lemon juice, parsley, onion, and salt and pepper. Mix well and
chill for at least 2 hours.
Just before serving add the olive oil, mint
and tomatoes. Mix well.
*I have fresh mint in my garden, but it is still
good without it.
Jerry from Upstate NY
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