Despite its mild taste, parsley packs a nutritional wallop, loaded with vitamin C, iron, calcium, and beta-carotene. It is fundamental in bouquet garni, and it helps harmonize the flavors of accompanying ingredients. The curly- and flat-leaved varieties are equally valuable in the kitchen; some cooks prefer the slightly sweeter taste of the flat-leaved. Parsley is essential to many cuisines and is added in quantity to a variety of dishes, from soups and stews to salads and vegetables. The Japanese fry parsley in tempura batter; the French make persillade of garlic and parsley to finish saut
1 cup cracked wheat (bulgur)
1-1/2 cups chopped fresh parsley
1/2 cup finely chopped fresh mint
1 cup finely chopped onions or scallions
3/4 cup chopped tomatoes
3/4 cup extra-virgin olive oil
1/2 cup lemon juice
salt and freshly ground pepper, to taste
Place cracked wheat in a mixing bowl and add boiling water to cover. Let stand for 30 minutes, or until all liquid is absorbed and wheat is tender but still firm. If necessary, drain and squeeze out any excess liquid. Let cool.
Combine wheat with remaining ingredients, and garnish with a sprig of parsley.