1/4 cup dry beans (small
kidneys are good), cooked
(3/4 cup)
1 1/4 cups dry bulgar wheat
2 T. oil
2 1/2 cups stock or water
lettuce, torn
spinach, torn
carrots, sliced
radishes, sliced
celery, diced
zucchini, sliced
fresh peas, etc.
------------------------
Saute the raw bulgar in the oil,
stirring until all of the grains
are coated and the bulgar is golden.
Add the stock, which has been
heated to boiling, cover tightly,
and cook until all the liquid is
absorbed and the grains are tender.
Refrigerate while you prepare the
vegetables for the salad. When the
bulgar is cold, stir in the cooked
beans and toss with the salad
vegetables. Served with Italian
dressing, this salad will make a
whole meal with the addition of bread
and cheese.