From Sunset magazine (myrecipes.com)
Ingredients:
1 c. medium bulgur wheat
1 c. shredded carrot
1 c. thinly sliced fennel
1/2 c. Nicoise or kalamata olives, pitted
1/2 c. roasted, salted pistachios
4 oz. feta cheese, crumbled
2 tbsp. red-wine vinegar
1/4 c. extra virgin olive oil
1/2 c. chopped flat-leaf parsley
Preparation:
Place bulgur in a medium bowl and add 2 & 1/2 cups boiling water. Let sit until tender, about 15 to 20 minues. Pour off any remaining water. Add rest of ingredients, stirring to combine. Serves 4.
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