Parsley-And-Cracked-Wheat Salad

By Molly O'Neill

Total Time
15 minutes
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Featured in: FOOD; Light Starch

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Ingredients

Yield:Four servings
  • 1cup cracked wheat
  • 6cups cold water
  • ¾cup chopped fresh parsley
  • 2tablespoons plus 2 teaspoons fresh lemon juice
  • 1teaspoon olive oil
  • 1teaspoon salt plus more to taste
  • Freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

158 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 33 grams carbohydrates; 6 grams dietary fiber; 1 gram sugars; 5 grams protein; 604 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the cracked wheat and the water in a large pot over medium heat and bring to a boil. Reduce heat and cook at a bare simmer for 10 minutes. Drain well, place in a medium bowl and let cool. Toss in remaining ingredients. Divide among 4 plates and serve.

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