Bring 2.5 cups water to a boil. Add cracked wheat and simmer covered for 25 minutes. Let sit for 5 minutes covered. Fluff wheat with a fork. Using a kitchen scissors, cut up parsley; add to wheat. Finely chop garlic; add to wheat. Squeeze lemon over salad, add salt. Mix well. Let sit overnight.
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|Serving Size: 1 Serving (116g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 5 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 36mg||1 %|
|Potassium 440.1mg||12 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 8.6g|
|Protein 2.6g||4 %|
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Calories per serving: 49
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