Bulgur And Wild Rice Salad

• 2 cups bulgur
• 3/4 cup wild rice
• 2 medium red peppers
• 7 oz yellow patty-pan squash, quartered
• 1 clove garlic, crushed
• 1/2 cup olive oil
• 2 tbsp lemon juice
• 4 None green onions, finely chopped
• 2/3 cup walnuts
• 2 tbsp finely chopped flat-leaf parsley

1. Place bulgur in medium heatproof bowl; cover with boiling water. Let stand 15 mins; drain. Rinse under cold water; drain well.
2. Cook rice in large saucepan of boiling water, uncovered, about 35 mins or until rice is tender; drain. Rinse under cold water; drain well.
3. Quarter peppers; discard seeds and membranes. Roast under broiler or in very hot oven, skin-side up, until skin blisters and blackens. Cover with plastic for 5 mins. Peel away skin, then slice thickly.
4. Boil, steam or microwave squash until tender; drain. Rinse under cold water; drain.
5. Meanwhile, for the dressing, whisk oil, lemon juice and garlic in a small bowl. Season.
6. Combine bulgur, rice, pepper, squash, onion, nuts and parsley in large bowl. Drizzle with dressing; toss well.

bulgur, wild rice, red peppers, clove garlic, olive oil, lemon juice, green onions, walnuts, flatleaf parsley

Taken from recipes-plus.com/api/v2.0/recipes/34944 (may not work)