From: Kaye Sykes ,InterNet
Subject: RCP: Tomato-Bulgur Salad
Someone asked me for more bulgur recipes. Although I use bulgur
fairly regularly, this was the only one I could find. I haven't
made it since my husband discovered he is allergic to tomatoes,
but up till then, it was one we liked.
* Exported from MasterCook Mac *
Recipe By : The Rodale Cookbook (p134)
Serving Size : 1 Preparation Time :0:00
Categories : Side dishes, salads*
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup coarsely ground bulgur
cold water to cover
1/3 cup finely chopped onion
1/2 cup chopped parsley
3 medium tomatoes -- chopped
1/3 cup lemon juice
1 teaspoon kelp powder or salt
1/4 cup olive oil
2 tablespoons finely chopped fresh mint, OR
1 tablespoon dried mint
fresh parsley or mint
Place bulgur in a bowl and pour enough cold water over bulgur to cover
completely. Allow it to soak for about 10-15 minutes.
Drain bulgur in a sieve or colander lined with a double thickness of dampened cheesecloth. Wrap the bulgur in the cheesecloth and squeeze it vigorously until completely dry.
Place the drained bulgur in a deep bowl and add the chopped onion, parsley,
tomatoes, lemon juice and kelp powder or sal. Toss the mixture gently but
thoroughly. Place in refrigerator, covered, for about one hour to blend flavors.
Just before serving, stir in the olive oil and the chopped mint; adjust seasoning. Mound the salad in a serving dish surround by romaine lettuce leaves. Garnish with additional mint or fresh parsley, if desired.