Ingredients
1 cup bulger wheat
1 cup water
1/4 cup olive oil
1/4 cup lemon juice
2 tsp low sodium soy sauce
1 cup diced tomato
1 cup diced japanese cucumber
1/2 cup chopped green onions
1/2 cup chopped chinese parsley
1 lettuce
1 cup plain yogurt
Directions
In a saucepan, combine bulger and water; cover and bring to a boil.
Lower heat and simmer for 5 minutes. Remove from heat; stir in olive
oil, lemon juice, and soy sauce. Place in a bowl and let cool. Add
tomato, cucumber, green onions, and parsley. Refrigerate until ready
to serve. Place on a bed of lettuce; serve with yogurt. Makes 6
servings.
Recipe was selected in accordance with American Cancer Society
nutrition guidelines and demonstrated by Campbell High School
teacher, Lorna Lubawski and student, Scott Alcaide.
QUICK AND HEALTHY RECIPES (JANUARY 1995)
Reprinted with permission from: The Electric Kitchen & Hawaiian
Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
Servings: 6 servings
Bulger Oriental Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Hawaiian
The History of Recipes
Written cooking instructions as a concept can be tracked far back into the far past, in truth as far back into recorded history as the ancient Egyptians, and maybe further still. In practice though, mostly, these early records were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to experts in ancient history is a series of ancient tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Later on, in The time of the romans 25BC a roman called Apicius created some documents which described recipes prepared by his fellow Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. Aspicius also tells us how the Roman chefs used a good variety of herbs, including a few that will be familiar to modern cooks like bay, mint and asafoetida. Later on, in the 15th century, people returning from the crusades brought back many new spices and herbs from Arab countries, including parsley, basil and rosemary. The introduction of these new tastes caused an eruption in cookery books, some of which are now in private cookery archives. Over the succeeding few centuries, the powerful and rich tried to serve the most exotic banquets, and as a consequence, the best cooks and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the 19th century the formal cooking and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and publishing recipes to help cooks of their time. When we get to the 20th century, cookbooks are increasing in popularity mostly due to more people being able to read, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Bulger Oriental recipe.
