Bring water to a boil and stir in the bulgur. Cover, reduce heat to low, and simmer for 20 minutes. Let stand an additional 5 minutes before removing the lid. Turn into a bowl and allow to cool for a few minutes. Meanwhile, core, seed, and chop the tomatoes. Toast the pine nuts. Toss together the bulgur, tomatoes, green onions, mint, and parsley. Whisk the olive oil, rice wine vinegar, salt and pepper in a small bowl, then pour over the bulgur. Toss well to combine. You may prepare the salad ahead of time and refrigerate, but bring it to room temperature before serving. To serve, mound the salad on lettuce leaves and garnish with the pine nuts.