Parsley-And-Cracked-Wheat Salad

• 1 cup cracked wheat
• 6 cups cold water
• 3/4 cup chopped fresh parsley
• 2 tablespoons plus 2 teaspoons fresh lemon juice
• 1 teaspoon olive oil
• 1 teaspoon salt plus more to taste
• Freshly ground pepper to taste

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

cracked wheat, cold water, parsley, lemon juice, olive oil, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/10653 (may not work)