Saturday, November 22, 2008


This is a delicious 'salad' recipe from our 'before gluten-free' days. It's beautiful as a side dish for a holiday meal, or as a cool summer salad. It's both light-fresh and filling.

*To make 'gluten free' use brown rice instead of bulgur.

1 cup bulgur wheat*
2 cups boiling water
2 Tbsp chopped fresh mint
1 1/2 cup chopped fresh parsley
1/2 cup chopped scallions or green onions
1/2 cup chopped green pepper
2 tomatoes -- chopped fine
1/2 tsp salt substitute
1/3 cup tomato paste
3 Tbsp fresh lemon juice
1 Tbsp olive oil
2 tsp minced garlic

Put the bulgur in a mixing bowl and pour over the boiling water. Cover and allow to sit for one hour. Then, use a fine mesh strainer to drain off water. Remove as much excess water as possible.

Place the drained bulgur in a bowl. In another bowl, blend lemon juice, olive oil, garlic and salt with tomato paste. Mix well and pour over bulgur. Add remaining ingredients and toss gently.

Cover and refrigerate several hours to allow flavors to marinate. Serve in bowl with garnish of fresh herbs or on a bed or Romaine.


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