BULGUR, ONION, AND PARSLEY SALAD
This salad, a refreshing change from lettuce, is good with roasted chicken, grilled steak or pan-roasted fish
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Soak bulgur in hot water until tender, about 30 minutes. Drain thoroughly in a fine-mesh sieve. Transfer to a medium bowl and refrigerate until cool.
- Meanwhile, in a medium skillet, heat oil over medium-high. Add onion, thinly sliced, and cumin season with coarse salt and ground pepper. Cook, stirring occasionally, until onion is golden, about 6 minutes. To bulgur, add onion, lemon juice, almonds, parsley and garlic; season with salt and pepper.
Nutrition Facts : Calories 305 g, Fat 17 g, Fiber 9 g, Protein 9 g
BULGUR SALAD WITH GREEN ONION VINAIGRETTE
Steps:
- Place bulgur in a large bowl, pour 3 cups boiling water over, cover the bowl with plastic wrap and let sit until tender, about 15 to 20 minutes. Drain well, squeezing out as much water as possible, if needed. Return the cooked bulgur to the bowl and mix in the onion, tomatoes, parsley, mint, and 4 sliced green onions. Place the lime juice, honey, serrano, and 1/2 cup chopped green onion in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. If the mixture appears too thick, blend in a few tablespoons of cold water, and season with salt and pepper, to taste. Transfer the salad to a platter and drizzle with the green onion vinaigrette.
Nutrition Facts : Calories 260 calorie, Fat 19 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 337 milligrams, Carbohydrate 22 grams, Fiber 5 grams, Protein 3 grams, Sugar 5 grams
BULGUR SALAD WITH ONION & FETA
Healthy option packed full of flavours
Provided by tweety_anja
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Place the bulgur wheat in a heatproof bowl and cover with boiling water. Leave to soak for 15-20 minutes.
- Meanwhile, heat four tablespoons of the olive oil in a frying pan. Add the onions and cumin and cook on a medium heat for about 15 minutes, stirring often, until dark golden. Transfer onto kitchen paper to drain.
- Drain the bulgur in a sieve and shake well to get rid of the water. Transfer to a mixing bowl. Add the cooked onion and the remaining ingredients, along with 3/4 teaspoon salt and some black pepper. Stir gently so that the feta doesn't break up too much, then serve.
BULGUR SALAD WITH GREEN ONION VINAIGRETTE
This is from Bobby Flay, from the episode of Middle Eastern Grilling. This sounds like a different, refreshing salad. I will probably use any honey I have on hand. Posted for ZWT 2010.
Provided by Scoutie
Categories Southwest Asia (middle East)
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place bulgur in a large bowl, pour 3 cups boiling water over, cover the bowl with plastic wrap and let sit until tender, about 15 to 20 minutes.
- Drain well, squeezing out as much water as possible, if needed.
- Return the cooked bulgur to the bowl and mix in the onion, tomatoes, parsley, mint, and 4 sliced green onions.
- Place the lime juice, honey, serrano, and 1/2 cup chopped green onion in a blender and blend until smooth.
- With the motor running, slowly add the oil until emulsified. If the mixture appears too thick, blend in a few tablespoons of cold water, and season with salt and pepper, to taste.
- Transfer the salad to a platter and drizzle with the green onion vinaigrette.
ONION BULGUR SALAD
'I use homegrown ingredients from our garden to put together this refreshing salad,' writes Evelyn Lewis of Independence, Missouri. Onion, tomato and cucumber blend beautifully with the chewy texture of bulgur. Evelyn perks up the wholesome toss with lemon juice and herbs.
Provided by Allrecipes Member
Time 10m
Yield 8
Number Of Ingredients 12
Steps:
- Place bulgur in a bowl; stir in the boiling water. Stir in the boiling water. Cover and let stand for 1 hour or until liquid is absorbed. Meanwhile, in a large bowl, combine the onion, salt and allspice; let stand for 30 minutes.
- Drain bulgur and squeeze dry; add bulgur and remaining ingredients to onion mixture. Toss gently to combine. Serve or refrigerate.
Nutrition Facts : Calories 64.1 calories, Carbohydrate 14.5 g, Cholesterol 0 mg, Fat 0.3 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 252.7 mg, Sugar 2 g
MEDITERRANEAN BULGUR SALAD
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
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.
BULGUR, PARSLEY, AND MINT SALAD
Categories Salad Herb Tomato Appetizer Side No-Cook Picnic Low Cal Dinner Lunch Buffet Mint Cucumber Summer Chill Parsley Bulgur Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 13
Steps:
- In a bowl combine bulgur and water. Soak bulgur 1 hour and 15 minutes. Bulgur may be prepared 1 day ahead and chilled, covered.
- Mince enough onion to measure 1 cup and in a bowl stir together with salt, allspice, and cinnamon. Let onion mixture stand 30 minutes. Finely chop parsley and mint. Finely chop enough scallion greens to measure 2/3 cup. Quarter and seed cucumber and tomatoes and thinly slice. In a bowl toss together all salad ingredients with salt and pepper to taste. Salad may be made 1 hour ahead and chilled, covered.
BULGUR GREEK SALAD
"I've tried to start eating healthier, and this recipe is wonderful, versatile and the ingredients are easy to find... and to have on hand at all times." Jennifer Andrzjewski - Grizzly Flats, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Place bulgur in a small bowl. Stir in the water, 1/4 cup lemon juice and 1/2 teaspoon salt. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain well., In a large bowl, combine the chicken, cucumber, tomatoes, olives, parsley, red peppers, onion and basil. Stir in bulgur. , In a small bowl, whisk the oil, oregano, pepper, cayenne and remaining lemon juice and salt. Pour over bulgur mixture; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 137 calories, Fat 5g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 313mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges
BULGUR AND CHICKPEA SALAD WITH PARSLEY DRESSING
From: "Whole Grains Every Day, Every Way" by Lorna Sass. "This refreshing grain salad has a Middle Eastern feel. Serve it with whole-wheat pita bread for a pleasing light lunch."
Provided by Engrossed
Categories Grains
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a food processor or blender, blend the oil, lemon juice, parsley, yogurt, lemon zest, salt, and harissa (if using).
- In a large serving bowl, combine the chickpeas, bulgur, cucumbers, radishes, and scallion greens.
- Add the dressing and toss to coat.
- Let the salad sit for 5 minutes before serving.
Nutrition Facts : Calories 568.5, Fat 16.2, SaturatedFat 2.3, Cholesterol 0.4, Sodium 937, Carbohydrate 95.4, Fiber 21.9, Sugar 2.7, Protein 17.2
BARLEY & BULGUR CHOPPED HERB SALAD
A healthy, fibre-rich grain salad that counts as 2 of your 5-a-day. Mint, dill and parsley, along with onions, garlic and cloves make this a winning side dish
Provided by Cassie Best
Categories Side dish
Time 45m
Number Of Ingredients 12
Steps:
- Bring a pan of water to the boil and add the barley. Cover and cook for 25 mins, or until tender. Meanwhile, pour boiling water over the bulgur wheat to just cover, and set aside.
- Heat 2 tbsp oil in a large frying pan and add the onions. Cook for 20-25 mins, stirring regularly, until golden and caramelised. Stir in the garlic and cloves for 30 secs.
- Drain the barley and bulgur well and tip into a bowl. Add the remaining oil, the onions, and plenty of seasoning. Mix well and chill until you're ready to serve (up to 24 hrs ahead is fine, or at least 1 hr). Remove from the fridge 30 mins before you want to serve.
- Toss through the remaining ingredients and serve on a large platter or in a bowl.
Nutrition Facts : Calories 290 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein
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