YIELD: 8 servings 1 cup bulgur wheat 2 cups chicken broth 4 cups cooked or canned pink or pinto beans, drained 1 cup fresh parsley, chopped 1 cup celery, sliced 6 Tbsps. fresh mint, chopped 2 Tbsps. fresh chives, finely sliced 1/2 cup fresh lemon juice 3 Tbsps. olive oil 1 tsp. grated lemon peel as needed salt and pepper 1 each mint sprig (optional) 1. Combine bulgur and broth in saucepan. Bring to a boil, reduce heat and simmer 15 minutes; cool. 2. Combine bulgur, beans, parsley, ...
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