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Bulghar Salad

Other: Vegetarian
  Yield/Servings: 6 servings  
1 cup bulghur
2 1/2 cups water
1/2 tsp. sea salt
2 scallions, sliced thinly
1 stalk celery, sliced
2 cup minced parsley
1/4 cup sesame oil or olive oil
2 tbs. lemon juice
1/4 tsp. mint or thyme
Add bulghur to boiling salted water, reduce heat and simmer, covered, for 30 minutes. Remove cover and cool to lukewarm. Mix with scallions, celery and parsley and place in refrigerator to chill. Mix oil, lemon juice and herb to make dressing. Marinate chilled bulghur with dressing and serve on lettuce leaves.

Comments: The flavors of bughur and other whole grain cereals are enhanced if the grains are lightly toasted before being added to boiling water. To toast, place a dry or lightly oiled pan on medium heat, add cereal and stir constantly for about 5 minutes until color changes slightly and a nutlike fragrance is given off.
Submitted by: Creative Cooking USA

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