Citrus Bulgar Wheat Salad

I love this Salad and made it recently to encourage summer and the sun to come out and show itself up here in rainy Oregon.

From the Silver Palate Cookbook

4 cups water

2 cups bulgur (processed cracked wheat – they have it at Fred Meyer)

1 cup chopped pecans

1 cup dried currants or cranberries

1 cup dried cherries

4 tbsp chopped Italian parsley

1 tbsp olive oil

Grated zest of one medium orange

Juice from 1/2 orange 

Salt and pepper to taste

In a large sauce pan combine water and wheat.  Bring to a boil, reduce heat and simmer, covered for 35 to 40 minutes or until water is absorbed and wheat is tender (not mushy).  Transfer to a bowl and refrigerate, uncovered until cool.  Add remaining ingredients and toss thoroughly.  Serve cool or at room temp.