MEDITERRANEAN CRACKED WHEAT SALAD
1 3/4 cups boiling water
2 tsp. salt, divided use
1 tsp. finely minced fresh rosemary
1 1/2 cups uncooked bulgur (cracked wheat)
6 tbsp. fresh lemon juice
1/4 tsp. black pepper
1/4 cup extra-virgin olive oil
6 Roma tomatoes, diced into 1/2-inch chunks
1/2 cup chopped fresh parsley
4 green onions, thinly sliced
1 cup coarsely chopped marinated artichoke hearts, drained well
1 (15 1/2 oz.) can garbanzo beans, drained
1/4 cup tiny-diced sweet white onion
Place boiling water, 1 teaspoon salt and rosemary in medium saucepan. Bring to boil over high heat, then immediately stir in bulgur and remove from heat. Cover and let stand 1 hour until all water has been absorbed. Uncover and let cool.
In large bowl, mix together remaining 1 teaspoon salt, lemon juice, pepper and olive oil. Add tomatoes, parsley, onions, artichokes, garbanzo beans and white onion along with cooled bulgur. Mix together well until all ingredients are coated with dressing.
Makes 8 cups
Source: Kathy Casey, LA Times, May 1999
1 3/4 cups boiling water
2 tsp. salt, divided use
1 tsp. finely minced fresh rosemary
1 1/2 cups uncooked bulgur (cracked wheat)
6 tbsp. fresh lemon juice
1/4 tsp. black pepper
1/4 cup extra-virgin olive oil
6 Roma tomatoes, diced into 1/2-inch chunks
1/2 cup chopped fresh parsley
4 green onions, thinly sliced
1 cup coarsely chopped marinated artichoke hearts, drained well
1 (15 1/2 oz.) can garbanzo beans, drained
1/4 cup tiny-diced sweet white onion
Place boiling water, 1 teaspoon salt and rosemary in medium saucepan. Bring to boil over high heat, then immediately stir in bulgur and remove from heat. Cover and let stand 1 hour until all water has been absorbed. Uncover and let cool.
In large bowl, mix together remaining 1 teaspoon salt, lemon juice, pepper and olive oil. Add tomatoes, parsley, onions, artichokes, garbanzo beans and white onion along with cooled bulgur. Mix together well until all ingredients are coated with dressing.
Makes 8 cups
Source: Kathy Casey, LA Times, May 1999
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