Friday, July 16, 2010

I also purchased the book on the left the other evening.  I haven't had too much time to peruse it yet, but here is a recipe for you.

1/2 cup cracked wheat
2 Tbsp. fresh lemon juice
11/2 Tbsp. olive oil
1/2 cup finely chopped green onions
1/2 clove garlic
1 tomato, diced
1 1/4 cups finely chopped celery
3/4 cup finely chopped fresh parsley
1 cup finely chopped cucumber, seeded
1/2 tsp. salt
Stir cracked wheat, lemon juice and olive oil in a large bowl. Layer green onions, garlic, tomato, celery, parsley and cucumber over cracked wheat mixture. Spinkle salt. Cover and chill 24 hours.  Toss well before serving.  Make 6 servings.
Tip: Follow the order for the layers.  The salt pulls water out of the vegetables, which in turn softens the cracked wheat as it chills overnight.

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