1 c Bulger wheat 1 c Water 1/4 c Olive oil 1/4 c Lemon juice 2 ts Low sodium soy sauce 1 c Diced tomato 1 c Diced Japanese cucumber 1/2 c Chopped green onions 1/2 c Chopped Chinese parsley Lettuce 1 c Plain yogurt In a saucepan, combine bulger and water; cover and bring to a boil. Lower heat and simmer for 5 minutes. Remove from heat; stir in olive oil, lemon juice, and soy sauce. Place in a bowl and let cool. Add tomato, cucumber, green onions, and parsley. Refrigerate until ready to serve. Place on a bed of lettuce; serve with yogurt. Makes 6 servings. Recipe was selected in accordance with American Cancer Society nutrition guidelines and demonstrated by Campbell High School teacher, Lorna Lubawski and student, Scott Alcaide. QUICK AND HEALTHY RECIPES (JANUARY 1995) Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal-Master compatible format by Karen Mintzias]
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