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I love this recipe – mint leaves need not apply! This is a great way to use the vegetables that are exploding from the garden right now and get in a yummy whole grain.
Soak bulgur wheat in very hot water for about 30 minutes.
Meanwhile, chop vegetables and parsley and set aside. Whisk lemon juice, vinegar and olive oil into a vinaigrette. Add salt and pepper to taste.
Toss vegetables, parsley and vinaigrette into the bulgur. Cover with plastic wrap to help prevent drying out and refrigerate prior to serving.
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