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 ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.