In a bowl, combine the bulgur, the boiling stock, and the olive oil and cover. Allow to stand for at least 30 minutes, then uncover and fluff with a fork. Stir in the parsley, mint, scallion, garlic, lemon juice and lemon zest. Correct the seasoning with salt and pepper. Recipe By :COOKING RIGHT SHOW #CR9600 Posted to Digest eat-lf.v096.n197 Date: Wed, 23 Oct 1996 11:30:44 -0700 (PDT) From: "Tina D. Bell"
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|Serving Size: 1 Serving (215g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 72 (52%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 80mg||3 %|
|Potassium 912.2mg||24 %|
|Total Carbohydrate 16.5g||5 %|
|Dietary Fiber 6.9g||28 %|
|Sugars, other 9.6g|
|Protein 5.3g||8 %|
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Calories per serving: 138
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