Tabbouleh

__________________________________________________

            FOOD FUNNY
__________________________________________________

Thanks to Geri in Rhode Island for this topical food funny:

We counted calories, and where are we now? Fatter than ever. We
calculated carbohydrates, and where are we know? Fatter than every.
We figured fat grams, and where are we now? Fatter than ever. $50
zillion of research later, and the cure was discovered in one woman's
kitchen... DOING MATH MAKES US FAT!

- Cathy Guisewite

__________________________________________________

            TODAY'S RECIPE
__________________________________________________

Bulghur (also spelled bulgur) is whole kernels of wheat that have been
steamed, dried, and crushed. This classic Middle Eastern dish
demonstrates how easy it is to include more healthful whole grains in
our diets.

Tabbouleh

1/2 cup (125 ml) fine-grind or medium-grind bulghur
2 medium tomatoes, seeded and chopped
1 small onion, finely chopped
2 cups (500 ml) finely chopped fresh parsley
1 cup (250 ml) finely chopped fresh mint leaves
1/2 cup (125 ml) extra-virgin olive oil
1/4 cup (60 ml) lemon juice, or more to taste
Salt and freshly ground pepper to taste

Soak the bulghur in lukewarm water to cover until tender, 15 to 30
minutes. Drain in a fine-mesh sieve and press out as much water as
possible. Fold in the remaining ingredients. Serve slightly chilled
or at room temperature. Serves 4 to 6.
Received on Tue Jan 27 06:33:04 2004