Bulgur Wheat And Kale Salad Recipes

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BULGUR WHEAT SALAD WITH TOMATO AND CUCUMBER



Bulgur Wheat Salad With Tomato and Cucumber image

A delicious and healthy side salad. Buglur is high in fiber and low in fat, rich in B vitamins, iron, phosphorous and manganese and has been a staple of the Mediterranean diet for thousands of years. This recipe is so simple and yet each flavor blends perfectly together. Originally found in one of my South Beach Diet cookbooks, this recipe has been tweaked just a bit to suit my tastes. Note: prep time includes time for bulgur to soak in water.

Provided by EveryoneLovesaSprin

Categories     Grains

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 cup bulgur
1 cup boiling water
zest of one lemon (optional)
3 tablespoons fresh lemon juice
3 tablespoons olive oil
2 teaspoons garlic, finely minced
1 cup chopped fresh parsley
1/2 cup mint leaf, chopped
1/2 cup green onion, sliced
3 cups cherry tomatoes, sliced in half
1 1/4 cups chopped cucumbers
salt and pepper

Steps:

  • Using a large bowl (this will eventually hold the finished salad), measure out one cup bulgur.
  • Add boiling water, stir, and let bulgur soak until all water is absorbed. This can take anywhere from 40 to 80 minutes.
  • Meanwhile, put lemon zest in a small bowl. Add lemon juice, garlic, and olive oil. Whisk together.
  • Once bulgur has absobed all water, stir in dressing.
  • Add chopped parsley and mint, green onions, cucumbers and tomatoes and stir.
  • Season with salt and pepper and enjoy at room temperature.

Nutrition Facts : Calories 250.7, Fat 11, SaturatedFat 1.6, Sodium 25.3, Carbohydrate 35.9, Fiber 9.1, Sugar 4.3, Protein 6.4

KALE & BULGUR TABBOULEH WITH YOGURT DRESSING



Kale & bulgur tabbouleh with yogurt dressing image

A low-calorie bulgur wheat salad that's rich in iron, folate, fibre and calcium - as tasty as it is good for you!

Provided by Jennifer Joyce

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 15

150g bulgur wheat
2 eggs
60g baby kale or curly kale, roughly chopped
20g hazelnuts , toasted and roughly chopped
1 carrot , julienned
3 spring onions , roughly chopped
50g pomegranate seeds
1 tsp chilli flakes
juice 1 lemon
100ml 0% fat Greek yoghurt
juice and zest 1 lemon
2 tbsp white wine vinegar
1 tbsp chopped dill
1 tbsp chopped mint
¼ garlic clove , crushed

Steps:

  • Put the bulgur in a medium bowl and pour over 125ml boiling water. Mix well, cover the bowl with cling film and leave for 10-15 mins until al dente.
  • Bring a pan of water to the boil and add the eggs. Cook for 6 mins, then place in cold water until cool. Peel and cut in half. Put the dressing ingredients in a food processor or blender with 2 tbsp water and some salt. Blend until smooth.
  • Break up the bulgur with a fork and add the remaining ingredients, except the eggs. Toss with the dressing, then top with the eggs to serve.

Nutrition Facts : Calories 481 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 10 grams sugar, Fiber 18 grams fiber, Protein 26 grams protein, Sodium 0.5 milligram of sodium

BULGUR WHEAT SALAD



Bulgur Wheat Salad image

Fresh seasonings jazz up bulgur in this bright and simple side. Combined with ripe tomatoes and green onions, this scrumptious dish from Millie McDonough of Homeland, California is a winner.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 9

1 cup bulgur
1 cup boiling water
2 tablespoons lemon juice
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 cup minced fresh parsley
2 medium tomatoes, chopped
4 green onions, chopped

Steps:

  • Place bulgur in a large bowl; stir in water. Cover and let stand for 30 minutes or until liquid is absorbed. , In a small bowl, whisk the lemon juice, oil, garlic and salt. Stir into bulgur. Add parsley. , Cover and refrigerate for at least 1 hour. Just before serving, stir in the tomatoes and onions.

Nutrition Facts : Calories 137 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 210mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

BULGUR AND KALE CASSEROLE



Bulgur and Kale Casserole image

This comforting kale and bulgur casserole is modeled on the casserole I made a few weeks ago for Recipes for Health, with eggplant and bulgur.

Provided by Martha Rose Shulman

Categories     dinner, one pot, main course

Time 1h40m

Yield Serves 6 to 8

Number Of Ingredients 23

1 tablespoon extra virgin olive oil
1 small or 1/2 medium onion, chopped
2 to 4 garlic cloves (to taste)
2 pounds fresh tomatoes, quartered if you have a food mill, peeled, seeded and chopped if you don't, or 1 28-ounce can chopped tomatoes, with juice, or crushed tomatoes in purée
Salt
freshly ground pepper
1/2 teaspoon sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon sweet paprika
1/4 teaspoon ground allspice
1 pound kale, stemmed and washed, or a 10-ounce bag of stemmed, washed kale
1 tablespoon extra virgin olive oil
1 garlic clove, minced
Salt
freshly ground pepper
1 cup coarse bulgur No. 3, cooked
1/4 cup finely chopped fresh dill
2 ounces approximately 1/2 cup freshly grated Parmesan
3 eggs
1 cup thick plain low-fat yogurt
Salt to taste
pepper to taste
paprika to taste

Steps:

  • Make the tomato sauce. Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic. Cook, stirring, until fragrant, about a minute, and add the tomatoes, salt to taste, pepper, sugar, cinnamon, paprika and allspice. Turn the heat up to medium-high and cook until the tomatoes are bubbling. Stir together, turn the heat back to medium-low, partly cover and cook, stirring often, until the tomatoes have cooked down and the sauce is thick and fragrant, 25 to 30 minutes. Taste and adjust seasoning. Remove from the heat. If your sauce is chunky, put through a food mill or pulse in a food processor fitted with the steel blade. Set aside.
  • Meanwhile, blanch the kale in salted boiling water for 4 minutes or steam for 5 to 8 minutes, until tender. Rinse with cold water and squeeze dry. Chop fine (you can do this by pulsing in a food processor fitted with the steel blade.)
  • Heat the olive oil over medium heat in a large, heavy skillet and add the garlic. When it begins to smell fragrant, in about 30 seconds, stir in the chopped kale. Toss together and season to taste with salt and freshly ground pepper. Stir in the bulgur and dill, combine well and remove from the heat.
  • Preheat the oven to 350 degrees Fahrenheit. Oil a 3-quart baking or gratin dish. Spoon a small amount of tomato sauce on the bottom of the dish, and spoon in the bulgur and kale. Spread in an even layer. Sprinkle 2 tablespoons of the Parmesan on top and cover with the remaining tomato sauce, spread in an even layer.
  • Beat together the eggs, yogurt and 2 tablespoons of the remaining Parmesan. Season with salt, pepper and paprika. Spoon over the tomato sauce and spread in an even layer. Sprinkle the remaining Parmesan on top. Place in the oven and bake 30 to 35 minutes, until golden. Remove from the heat and let sit for 10 minutes or longer before serving.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 9 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 745 milligrams, Sugar 9 grams, TransFat 0 grams

BULGUR PILAF WITH KALE AND TOMATOES



Bulgur Pilaf with Kale and Tomatoes image

Enjoy a combination of nutritious vegetables and a whole grain all in one easy side dish. It goes equally well with Broiled Sirloin with Chile-Roasted Onions (page 176), Herb Chicken with Panko-Pecan Crust (page 148), or Wine-Poached Salmon (page 109).

Yield Serves 4; 3/4 cup per serving

Number Of Ingredients 10

2 teaspoons olive oil
1 small onion, thinly sliced lengthwise
2 cups Chicken Broth (page 50) or commercial fat-free, low-sodium chicken broth
2 cups chopped kale
3/4 cup uncooked bulgur
1 medium garlic clove, minced
1/4 teaspoon pepper
1/8 teaspoon salt
1 medium Italian plum (Roma) tomato, chopped
2 tablespoons fresh lemon juice

Steps:

  • In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion for 3 minutes, or until soft, stirring frequently.
  • Stir in the broth, kale, bulgur, garlic, pepper, and salt. Bring to a boil, still over medium-high heat. Reduce the heat and simmer, covered, for 12 minutes, or until the bulgur is tender and most of the liquid is absorbed, stirring occasionally.
  • Stir in the tomato. Cook for 1 minute, or until heated through. Remove from the heat. Stir in the lemon juice.
  • Instead of the kale, you can use spinach in this recipe. Add the spinach with the tomato, stirring just until the spinach wilts.
  • (Per serving)
  • Calories: 149
  • Total fat: 3.0g
  • Saturated: 0.5g
  • Trans: 0.0g
  • Polyunsaturated: 0.5g
  • Monounsaturated: 1.5g
  • Cholesterol: 0mg
  • Sodium: 124mg
  • Carbohydrates: 28g
  • Fiber: 6g
  • Sugars: 2g
  • Protein: 6g
  • Calcium: 66mg
  • Potassium: 354mg
  • 1 1/2 starch
  • 1 vegetable
  • 1/2 fat

KALE TABBOULEH



Kale tabbouleh image

Use bulgur wheat as the base for this Middle Eastern salad of superhealthy greens, feta cheese and spices

Provided by Barney Desmazery

Categories     Dinner, Starter

Time 30m

Number Of Ingredients 12

100g bulgur wheat
100g kale
large bunch mint , roughly chopped
bunch spring onion , sliced
½ cucumber , diced
4 tomatoes , deseeded and chopped
pinch of ground cinnamon
pinch of ground allspice
6 tbsp olive oil
juice and zest ½ lemon
100g feta cheese , crumbled
4 Baby Gem lettuces , leaves separated, to serve

Steps:

  • Tip the bulgur wheat into a heatproof bowl and just cover with boiling water, then cover with cling film and set aside for 10-15 mins or until tender. Put the kale in a food processor and pulse to finely chop.
  • Stir the kale, mint, spring onions, cucumber and tomatoes through the bulgur wheat. Season with the cinnamon and allspice, then dress with the olive oil and lemon juice to taste. Scatter over the lemon zest and feta. To serve, let everyone scoop the salad onto leaves of Baby Gem lettuce.

Nutrition Facts : Calories 235 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium

BULGUR WHEAT AND ROASTED VEGETABLE SALAD



Bulgur Wheat and Roasted Vegetable Salad image

Invented this while trying to use up the fresh contents of my fridge before going on holiday, and was surprised at the yummy outcome! It's really healthy and balanced nutrient-wise, but if you aren't keen on some of the ingredients (such as the seeds, or a vegetable or two) you can substitute pretty much anything else (tuna, cooked meat, other vegetable of choice) and it's still really tasty. It keeps in the fridge in an air-tight container for about two days, and could also be eaten warm if you can't wait for the ingredients to cool. Bear in mind this serves one person (as a main meal, or two people as a snack), but is easily doubled etc.

Provided by tixylix

Categories     Grains

Time 30m

Yield 1 serving(s)

Number Of Ingredients 16

1/2 cup Bulgar wheat
1/2 pint cold water
1 tablespoon linseeds
2 tablespoons pine nuts (mixed) or 2 tablespoons pumpkin seeds (mixed)
1 (230 g) can tomatoes
1 garlic clove
1 small courgette
1 small carrot
1 regular-sized onion
1/2 red pepper
2 mushrooms
2 teaspoons mixed herbs
1 teaspoon paprika
1 pinch salt
1 pinch black pepper
2 teaspoons olive oil

Steps:

  • Cover bulgur wheat with cold water in a saucepan, partially cover pan with lid, bring water/wheat to boil and then simmer for approximately 10 minutes or until cooked (wheat should have a plump, soft but slightly chewy consistency, take care that the water does not boil over the pan or the wheat will go everywhere!).
  • Drain wheat in sieve, rinse with recently boiled water to remove starch, set aside in a bowl to cool.
  • Wash and slice courgette, carrot and 1/2 the onion fairly thinly, chop pepper and mushrooms a little more chunkily (i like my pepper slightly crunchy, but prepare according to your taste).
  • Mix veggies on a baking tray with 1 tsp oil, 1 tsp herbs, paprika and salt (this can be ommitted if you're watching your salt intake, the flavour of the veggies is still yummy).
  • Grill vegetables under a moderately high grill until browned at the edges/cooked to your taste, remembering to turn after about 5-10 minutes to ensure cooking on both sides, set aside to cool.
  • Chop the other 1/2 onion and the garlic clove, blend can tomatoes in a food processor (alternatively you could buy passata, or concentrated tomato juice); mix with onion, 1 tsp herbs, pinch black pepper, garlic and 1tsp olive oil in a saucepan.
  • Cover with a pan-lid and simmer tomato sauce over a low heat for 10-15 minutes, until the liquid has reduced by about 1/3- it should be a relatively runny paste (alternatively you can microwave the sauce in a bowl, covered with microwave cling-film, for approximately 3 minutes on a high setting, followed by another three on a medium setting), set aside to cool.
  • To the cooled bulgur wheat, add the linseeds and mixed pine nuts/pumpkin and sunflower seeds; mix the cooled sauce with the cooled vegetables, toss into the wheat/seeds.
  • Enjoy, (or store in an airtight container in the fridge and eat within two days).

Nutrition Facts : Calories 418.9, Fat 19.6, SaturatedFat 2.5, Sodium 230.4, Carbohydrate 56.2, Fiber 15.4, Sugar 19, Protein 14.1

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