Ingredients:
1/2 cup bulgur
1 1/2 cups boiling water
1 1/2 cups cooked long-grain rice
1/2 cup thinly sliced celery
1/2 cup corasely grated carrots
1/2 cup sliced green peppers
1/4 cup dried cranberries
1/4 cup minced fresh parsley
1/4 cup rice vinegar
2 tablespoons olive oil
1 tablespoon finely chopped onions
1 tablespoon water
1 teaspoon sesame oil
1 teaspoon honey
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon Chinese five spice powder
1/4 teaspoon pepper
9 cups torn mixed salsg greens ( Baby greens are nice)
1/4 cup sliced almonds, toasted
Directions:
Place bulgur in a bowl.
Stir in boiling water.
Cover and let stand 30 minutes or until most of the liquid is absorbed.
Drain and squeeze dry.
In a bowl combine the rice, celery, carrot, green pepper, cranberries, and bulgur.
In a jar with a tight-fitting lid, combine the parsley, vinegar, olive oil, onion, water, sesame oil, honey, garlic and seasonings; SHAKE WELL.
Pour over rice mixture; toss gently to coat.
Arrange greens on salad plates.
Top with rice mixture; sprinkle with almonds.
Servings: 6
Time preparation: 40 min.
Time total: 40 min.