1 c. bulghur (cracked wheat)
2 1/2 c. water
1/2 tsp. salt
2 scallions, thinly sliced
1 stalk celery, sliced
1 c. minced fresh parsley
1/4 c. sesame oil or olive oil
2 tbsp. lemon juice
1 tsp. fresh mint

Add bulghur to boiling salted water, reduce heat and simmer, covered, for 30 minutes. Remove cover and cool to lukewarm. Mix with scallions, celery and parsley and place in refrigerator to chill.

Mix oil, lemon juice and mint to make dressing. Marinate chilled bulghur with dressing and serve on lettuce leaves. Serves 6.