Date: Tue, 08 Jun 93 11:15:47 PDT
From: Linn Compton (firstname.lastname@example.org)
mmmm, boy. I am enjoying today's lunch so much that I thought I would
post my recipe.
2 cups of water
2 tsp brown miso (the label on the kind I buy says 0 grams of fat)
Stir a bit to dissolve the miso in the water.
Add 1 cup dry bulgur wheat and stir to mix.
Cover and microwave on high for about 6 minutes.
Put in refrigerator overnight (covered so it absorbs the moisture).
Next day, add:
2 medium cucumbers, seeds removed, chopped into small (1/4") pieces
2 medium tomatoes, chopped into small (1/4") pieces
1and a half cups of finely chopped fresh parsley
1/4 cup red wine vinegar
2 tsps Dijon mistard
a dash of soy sauce
Pour dressing over veggie/bulgur mix and stir well. Add salt and pepper
to taste (or use Schilling's lemon pepper).
My dear little 86-year-old neighbor let me cut the parsley fresh from
his huge plant and it was GREAT!