————————–VULCAN CRACKED WHEAT
AND————————–
——————————VEGETABLE
SALAD——————————
-Jo Ferry cmsj69b 2 c Water

1 c Cracked quadrotriticale**

1 Cucumber; medium

6 Green onions

2 Tomatoes

1/2 c Parsley; finely chopped

12 Fresh mint leaves OR

1/2 Green pepper; chopped

1 ts Salt

1/4 ts Pepper

4 tb Lemon juice OR

3 tb Wine Vinegar

1/3 c Olive oil

**bulgur cracked wheat may be substituted.
Bring 2 cups water to
a boil in the saucepan and slowly pour in the quadrotriticale (or
bulgur) so that the water keeps on boiling.
Reduce the heat and
simmer with the lid on for about 10 minutes, or until the water is
all absorbed.
Then take off the lid and cook for a few minutes
more, stirring constantly, to dry it out a bit.
Spread it on the
sides and bottom of a large salad bowl so it can cool more quickly
and put it in the refrigerator to chill it.
Meanwhile peel and dice
the cucumber, discarding the seeded center part if it is not firm.
Clean and slice the green onions into 1/8″ pieces, including abut
3″ of the green tops.
Cut the core out of the tomatoes and cut them
into 1/2″ chunks.
Wash and chop the parsley.
Chop the mint or the
pepper, if you are using one of them.
When the wheat is cool, break
it up with a fork until it is loose and there are no chunks more
than 1/2″ in size.
Add the vegetables to it and mix, then add the
salt and pepper, lemon juice (or vinegar), and the olive oil.
Mix
again thoroughly.
Note: It is traditional to add mint or green
pepper to only a part of the salad when the host is not sure of all
his guests’ preferences.