Wild Wheat Salad
Bulgar or bourgoul, is a cracked wheat product still very much in use in Israel today. Generally available in both fine or more coarsely ground varieties, the coarser ground is preferable for this recipe, though either type may be used.
2 cups rough cut bulgar wheat
2 cups water
2 tablespoons olive oil
2 tablespoons red wine vinegar
4 tablespoons chopped mustard greens
3-4 cloves garlic, mashed and minced
6 tablespoons chopped almonds or olives
1 large leaf chicory or red-leaf lettuce, chopped
Directions for Wild Wheat Salad
Rinse and soak the bulgar in the water till absorbed. Drain and press off excess water. Mix with rest of ingredients and serve immediately, or chill, covered, till serving time.
Note: Using hot water will cut down on soaking time.
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