4 cups water
2 cups bulgur (cracked wheat)
1 cup chopped pecans
1 cup dried currants
1/4 cup chopped flat-leaf parsley
1 tablespoon olive oil
Grated rind of 1 orange
Salt and pepper, to taste
1. In a large saucepan, combine the water and bulgur. Bring to a boil, lower the heat, and simmer, covered, for 35 to 40 minutes or until the bulgur is tender and the water is absorbed. The bulgur should not be mushy.
2. Transfer the bulgur to a bowl. Refrigerate, uncovered, until cool.
3. Add the pecans, currants, parsley, olive oil, orange rind, salt, and pepper. Toss thoroughly. Serve cool or at room temperature. Adapted from "The Silver Palate Cookbook"