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Cracked wheat salad

January 6, 2010

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Serves 4

2 cups water or vegetable stock
1 cup bulgur wheat
1 clove garlic, finely chopped
1 shallot, thinly sliced
3/4 cup roughly chopped mixed fresh herbs (parsley, thyme, cilantro)
3 scallions, coarsely chopped
2 tablespoons olive oil
Juice of 1 lemon
Salt and pepper, to taste
1. In a saucepan, bring the water or stock to a boil.

2. In a large heatproof bowl, combine the bulgur, garlic, and shallot. Pour the water or stock over them and cover with plastic wrap; set aside for 30 minutes.

3. Add the fresh herbs and scallions, olive oil, lemon juice, salt, and pepper. Stir with a fork. Let the salad sit at room temperature for 15 minutes. Adapted from Michael Scelfo