This whole-grain side dish is quite refreshing. Add more or less of various ingredients to suit personal tastes. Increase the recipe for larger crowds! Serves 4-6.

Ingredients:

• 1 1/4 c. bulgar wheat
• 1 c. boiling water
• 1 small cucumber, peeled, seeded, and diced
• 2 tomatoes, seeded and diced
• 1/4 c. chopped parsley
• 1/4 c. chopped spearmint
• 2-3 single green onions, chopped fine
• 1/4 c. olive oil (virgin, if available)
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 c. lemon juice

Bring water to a boil, then pour it over bulgar in a metal bowl; let it sit until cooled (20 minutes or so): > 1 1/4 c. bulgar > 1 c. boiling water

Prep the veggies: Peel cucumber, cut it in half the long way, running finger down the middle to remove seeds. Cut tomatoes in quarters, removing seeds/pulp (reserve for a sauce or soup?). Chop the herbs and dice the green onion. Use: > 1 small cucumber > 2 tomatoes > 1/4 c. parsley > 1/4 c. spearmint > 2-3 green onions

Add the prepped, chopped ingredients to the soaked, cooled bulgar. Toss with: > 1/4 c. olive oil

Add the lemon juice, salt and pepper, toss again: > 1/4 c. lemon juice > 1/2 tsp. salt > 1/4 tsp. pepper

Serve with grilled meats or vegetarian main dishes. Note: A large portion even serves well as a healthy, whole-foods lunch!
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