Bulgur And Wild Rice Salad - cooking recipe

Ingredients

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

Preparation

Place bulgur in medium heatproof bowl; cover with boiling water. Let stand 15 mins; drain. Rinse under cold water; drain well.
Cook rice in large saucepan of boiling water, uncovered, about 35 mins or until rice is tender; drain. Rinse under cold water; drain well.
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.
Boil, steam or microwave squash until tender; drain. Rinse under cold water; drain.
Meanwhile, for the dressing, whisk oil, lemon juice and garlic in a small bowl. Season.
Combine bulgur, rice, pepper, squash, onion, nuts and parsley in large bowl. Drizzle with dressing; toss well.