RINSE THE CRACKED WHEAT several times then cover with water by 1/2-inch and let soak for 20 minutes, then drain well, squeezing out excess water. Combine minced onion with the allspice, pepper and salt. Set aside. In a large bowl, combine the parsley, scallions, tomatoes and mint. Gently fold in the drained wheat and refrigerate until an hour before serving. Just before serving, stir in the seasoned onion and dress with lemon juice and oil to taste.
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|Serving Size: 1 Serving (139g)|
|Recipe Makes: 8|
|Calories from Fat: 51 (59%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||8 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 27mg||1 %|
|Potassium 448.8mg||12 %|
|Total Carbohydrate 9.3g||3 %|
|Dietary Fiber 4.1g||17 %|
|Sugars, other 5.2g|
|Protein 2.5g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 87
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