YIELD: 4 servings 1⁄3 cup fine bulgur wheat 1 Tbsp. olive oil 2⁄3 cup boiling water 4 cups Italian parsley, finely chopped ¼ cup tomatoes cut in ¼” dice 2 scallions, white part only, thinly sliced 2 Forelle (or other small, sweet) pears, cored and cut into ¼” dice ¼ cup mint, torn in small pieces by hand 2 to 3 Tbsps. lemon juice salt and fresh ground black pepper, to taste 1 Forelle pear, thinly sliced 2 to 3 lbs. Alaskan ...

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