Bulgur Wheat with Pineapple, Pecans and Basil

You will need

• 2 cups water
• 1 cup bulgar
• 2 cups DOLE^® Tropical Gold^® Pineapple Chunks
  
• 1/2 cup chopped pecans
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped Italian parsley
• 1 1/2 teaspoons olive oil

Method

1. Combine water and bulgur in large saucepan. Heat to boiling, reduce heat and simmer, covered 35 to 40 minutes or until bulgur is tender but not mushy.
2. Transfer to large bowl; cool to room temperature.
3. Stir pineapple chunks, pecans, basil, parsley and oil into bulgur. Serve at room temperature.