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.



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