Recipe - Bulgur And Walnut Loaf

2 cup Water
1 One half cup Bulgur
One fourth cup Extravirgin olive oil
3 tablespoon Fresh lime juice; OR
3 tablespoon Fresh lemon juice
1 teaspoon Salt
One fourth teaspoon Ground black pepper
1 cup Fresh parsley leaves; packed
6 lg Red radishes
2 small Ripe tomatoes
1 small Cucumber

In 3quart saucepan, heat water to boiling over high heat. Remove from
heat; stir in bulgur, oil, lime juice, salt, and pepper. Set aside to
rehydrate bulgur and cool to room temperature, stirring occasionally.

Meanwhile, chop parsley and cut radishes into julienne strips. Slice
tomatoes and cucumber.

Stir parsely and radishes into bulgur mixture; spoon into center of serving
plate. Surround mixture with mounds of tomato and cucumber slices.

NOTES : Radish strips add crispness to this cracksheat salad, which is
reminiscent of tabbouleh sans the chopped mint and green onions.

Recipe by: Country Living (April 1998)

Posted to recipeludigest by "Nesb2@aol.com" Nesb2@aol.com on Mar 22,
1998