Asian Bulgur Rice Salad Recipes

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ASIAN BULGUR RICE SALAD



Asian Bulgur Rice Salad image

Some people call me the "Queen of Wheat" because I'm always telling them how to use it in creative ways. This tasty bulgur rice salad was a hit with my family. I often add cooked chicken or seafood to turn it into a main dish. -Brenda Tew of Shelley, Idaho

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 20

1/2 cup uncooked bulgur
1-1/2 cups boiling water
1-1/2 cups cooked long grain rice
1/2 cup thinly sliced celery
1/2 cup coarsely grated carrot
1/2 cup sliced green pepper
1/4 cup dried cranberries
SALAD DRESSING:
1/4 cup minced fresh parsley
1/4 cup rice vinegar
2 tablespoons olive oil
1 tablespoon finely chopped onion
1 tablespoon water
1 teaspoon sesame oil
1 teaspoon honey
1 garlic clove, minced
1/2 teaspoon each salt, ground mustard and Chinese five-spice powder
1/4 teaspoon pepper
9 cups torn mixed salad greens
1/4 cup sliced almonds, toasted

Steps:

  • Place bulgur in a small bowl. Stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain and squeeze dry., In a large bowl, combine the rice, celery, carrot, green pepper, cranberries and bulgur. In a small bowl, whisk the parsley, vinegar, olive oil, onion, water, sesame oil, honey, garlic and seasonings. Pour over rice mixture; toss gently to coat. , Arrange greens on salad plates. Top with rice mixture; sprinkle with almonds.

Nutrition Facts : Calories 203 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 227mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

ASIAN RICE NOODLE SALAD



Asian Rice Noodle Salad image

The best thing about this salad is how it comes together in no time at all. Asian rice noodles generally cook more quickly than wheat noodles and with the addition of the precut coleslaw mix the prep time is very minimal.

Provided by Lisa Leake

Categories     HarperCollins     Noodle     Salad     Rice     Side     Quick & Easy     Vegetarian     Peanut     Cabbage     Ginger     Dinner

Yield Seres 5-6 as a side dish

Number Of Ingredients 12

1 (8-ounce) box Asian brown rice (whole-grain) noodles
1/4 cup soy sauce (preferably reduced-sodium)
1 tablespoon rice vinegar
2 teaspoons fresh lime juice (from 1/2 lime)
2 teaspoons honey
2 teaspoons toasted sesame oil
1 teaspoon minced fresh ginger
1 garlic clove, minced
3/4 cup fresh cilantro leaves, chopped
3/4 cup chopped salted, dry-roasted peanuts or cashews
2 1/2 cups coleslaw mix (shredded green and red cabbage plus carrots, found in the produce aisle)
Red pepper flakes (optional)

Steps:

  • Cook the noodles according to the package directions. Drain and set aside in a large bowl to cool (a few minutes in the freezer can help!). Cut the noodles up a bit with kitchen shears or a knife to make them easier to toss.
  • In a small bowl, whisk together the soy sauce, vinegar, lime juice, honey, sesame oil, ginger, and garlic.
  • Add the sauce, cilantro, peanuts, and slaw mix to the bowl with the noodles and toss until well combined. If desired, sprinkle in red pepper flakes to taste. Serve at room temperature or refrigerate for later.

MEDITERRANEAN BULGUR SALAD



Mediterranean Bulgur Salad image

Whether it's nutritioin or taste you're after, it doesn't get any better than this. Bulgur, beans, tomatoes, pine nuts and olive oil team up in this vegetarian main dish salad. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 9 servings.

Number Of Ingredients 13

3 cups vegetable broth
1-1/2 cups uncooked bulgur
6 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups halved cherry tomatoes
1 cup chopped cucumber
8 green onions, sliced
1 package (4 ounces) crumbled feta cheese
1/2 cup pine nuts, toasted

Steps:

  • In a large saucepan, bring broth and bulgur to a boil over high heat. Reduce heat; cover and simmer for 20 minutes or until tender and broth is almost absorbed. Remove from the heat; let stand at room temperature, uncovered, until broth is absorbed. , In a small bowl, whisk the oil, lemon juice, parsley, salt and pepper. , In a large serving bowl, combine the bulgur, beans, tomatoes, cucumber and onions. Drizzle with dressing; toss to coat. Sprinkle with cheese and pine nuts.

Nutrition Facts : Calories 298 calories, Fat 17g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 657mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 8g fiber), Protein 10g protein.

THAI RICE NOODLE SALAD



Thai Rice Noodle Salad image

Just made it up 5 minutes ago and it's really good. It can be served warm or cold; toss again right before serving. Do not overcook the noodles.

Provided by christinadavis

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 21

1 (8 ounce) package dried rice noodles
1 tablespoon olive oil
¼ head romaine lettuce, chopped
¼ red bell pepper, diced
¼ cup chopped red onion
3 green onions, chopped
¼ cucumber, diced
2 tablespoons chopped fresh basil, or to taste
2 tablespoons chopped fresh cilantro, or to taste
1 (1 inch) piece fresh ginger root, minced
¼ jalapeno pepper, seeded and minced
2 cloves garlic, minced
⅓ cup olive oil
¼ cup rice vinegar
¼ cup soy sauce
¼ cup white sugar
1 lemon, juiced
1 lime, juiced
1 teaspoon salt
¼ teaspoon ground turmeric
¼ teaspoon paprika

Steps:

  • Fill a bowl with boiling water; add rice noodles. Cover bowl and let sit until noodles are softened, about 10 minutes. Drain. Add 1 tablespoon olive oil and toss to coat.
  • Mix romaine lettuce, red bell pepper, red onion, green onions, cucumber, basil, cilantro, ginger root, jalapeno pepper, and garlic with rice noodles.
  • Whisk 1/3 cup olive oil, rice vinegar, soy sauce, white sugar, lemon juice, lime juice, salt, turmeric, and paprika together in a bowl; pour over rice noodle mixture and toss to coat.

Nutrition Facts : Calories 471.8 calories, Carbohydrate 65.2 g, Fat 21.9 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 3.1 g, Sodium 1591.5 mg, Sugar 14.4 g

ORIENTAL BULGUR RICE SALAD



Oriental Bulgur Rice Salad image

This tasty salad makes a nice side dish or a good main dish by adding cooked chicken or seafood. The recipe comes from Taste of Homes Light & Tasty magazine.

Provided by Barb G.

Categories     Grains

Time 40m

Yield 6 serving(s)

Number Of Ingredients 21

1/2 cup bulgur
1 1/2 cups boiling water
1 1/2 cups cooked long-grain rice
1/2 cup thinly sliced celery
1/2 cup corasely grated carrot
1/2 cup sliced green pepper
1/4 cup dried cranberries
1/4 cup minced fresh parsley
1/4 cup rice vinegar
2 tablespoons olive oil
1 tablespoon finely chopped onion
1 tablespoon water
1 teaspoon sesame oil
1 teaspoon honey
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon Chinese five spice powder
1/4 teaspoon pepper
9 cups torn mixed salsg greens (Baby greens are nice)
1/4 cup sliced almonds, toasted

Steps:

  • Place bulgur in a bowl.
  • Stir in boiling water.
  • Cover and let stand 30 minutes or until most of the liquid is absorbed.
  • Drain and squeeze dry.
  • In a bowl combine the rice, celery, carrot, green pepper, cranberries, and bulgur.
  • In a jar with a tight-fitting lid, combine the parsley, vinegar, olive oil, onion, water, sesame oil, honey, garlic and seasonings; SHAKE WELL.
  • Pour over rice mixture; toss gently to coat.
  • Arrange greens on salad plates.
  • Top with rice mixture; sprinkle with almonds.

Nutrition Facts : Calories 176.4, Fat 7.6, SaturatedFat 1, Sodium 212.7, Carbohydrate 24.5, Fiber 3.7, Sugar 2.4, Protein 3.8

GELSON'S BULGUR SALAD WITH ASIAN DRESSING



Gelson's Bulgur Salad With Asian Dressing image

This is a delicious make-ahead salad, which is sold in the Deli case at Gelson's Market here in Los Angeles.

Provided by lynnski LA

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

2 cups water
1 cup Bulgar wheat
1 cup red cabbage, thinly sliced
1 cup carrot, peeled and coarsely grated
1 cup red seedless grapes
1/2 cup red bell pepper, chopped
1/2 cup green onion, chopped
1/2 cup fresh parsley, chopped
1/3 cup rice vinegar
2 tablespoons peanut oil
1 tablespoon soy sauce
1 tablespoon sesame oil, oriental type
1 tablespoon sesame seeds, toasted
1 teaspoon Dijon mustard

Steps:

  • Bring 2 cups of water to a boil in a 1 quart saucepan, stir in bulgur, cover pan, remove from heat, and let stand until the bulgur is softened, at least 15 minutes.
  • Drain bulgur, transfer to a large bowl, add remaining salad ingredients (except dressing) and toss to combine.
  • For the dressing, place dressing ingredients in a blender and blend until smooth.
  • Pour over salad and toss to coat.
  • Cover and refrigerate until well chilled.
  • Can be made a day ahead, keep refrigerated.

Nutrition Facts : Calories 199.8, Fat 11.7, SaturatedFat 1.9, Sodium 301.3, Carbohydrate 23, Fiber 4.8, Sugar 9.4, Protein 3.8

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