Yield: Yields about six cups.
Servings: six to eight.
A hearty grain salad that’s good cool or at room temperature is a perfect addition to a picnic. Be sure to use good-quality olives and rinse them well before you remove the pits, or the salad will be too salty.
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Make Ahead Tips
The salad may be made a day ahead and stored in the refrigerator. Taste and adjust the seasoning before serving.
I have made this several times. It is very good and nice change of pace. I even made the recipe 6 times for a party of 50 (part of a buffet). Very well received.
Loved this recipe, picked chard, parsley and cilantro from the garden. Used Bob's Red Mill bulgur so the cooking time and the appearance of the final dish was a little different from the original recipe. Tastes even better the next day, would definitely recommend and will make again.
I used 1 cup of quinoa instead. I made sure I really rinsed the olives to keep the salt down. This was a huge hit. Healthy & tastes great. Do it the night before as it takes some prep time & also taste better the next day.
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