BULGUR WITH HONEYDEW AND FETA
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Bring 1 cup salted water to a simmer. Remove from the heat and add 1/2 cup bulgur; cover and let sit 20 minutes. Fluff with a fork, then let cool. Toss with 4 diced Persian cucumbers, 2 cups diced honeydew melon, 1/2 thinly sliced small red onion, 1 cup crumbled feta, 1/4 cup each chopped fresh mint and dill, 1/3 cup olive oil and 3 tablespoons lemon juice. Season with salt and pepper.
BULGUR WITH ONION, TOMATO, AND FETA
Categories Onion Tomato Side Feta Bulgur Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 (3 cups)
Number Of Ingredients 9
Steps:
- Cook onion in oil in a 2-quart saucepan over moderate heat until softened. Stir in bulgur and chile flakes until coated. Add tomato, sugar, and water and bring to a boil. Simmer, covered, until bulgur is tender and creamy (like risotto), about 20 minutes. Remove from heat and let stand, covered, 3 minutes. Stir in 1/2 cup feta and season with salt. Top with remaining cup feta.
TOASTED BULGUR SALAD WITH CORN AND TOMATOES
Categories Salad Tomato Side Vegetarian High Fiber Corn Chill Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 9
Steps:
- In a large heavy dry skillet toast bulgur over moderately high heat, stirring occasionally, 5 to 10 minutes, or until it makes popping sounds and is browned lightly. Transfer bulgur to a bowl and cool.
- In a saucepan bring water with salt to a boil and stir in toasted bulgur. Reduce heat and simmer bulgur, covered, about 20 minutes, or until water is absorbed. Remove pan from heat and let bulgur stand, covered, 10 minutes. Transfer bulgur to bowl and cool.
- While bulgur is cooking, in skillet heat oil over moderate heat until hot but not smoking and cook corn, stirring, 2 to 3 minutes, or until just tender. Cool corn and add to bulgur with tomatoes, scallions, vinegar, and salt and pepper to taste, tossing to combine. Salad may be made 6 hours ahead and chilled, uncovered.
- Serve salad at room temperature.
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.
MEDITERRANEAN BULGUR BOWL
You can also transform this tasty bowl into an Italian version with mozzarella, pesto, tomatoes, spinach and basil. -Renata Smith, Brookline, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a 6-qt. stockpot, combine the first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until tender, 10-12 minutes. Stir in garbanzo beans; heat through., Remove from heat; stir in spinach. Let stand, covered, until spinach is wilted, about 5 minutes. Stir in remaining ingredients. Serve warm, or refrigerate and serve cold.
Nutrition Facts : Calories 311 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 521mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 12g fiber), Protein 14g protein.
BAKED TOMATOES STUFFED WITH BULGUR, FETA AND RAISINS
Provided by Molly O'Neill
Categories weekday, side dish
Time 1h30m
Yield Four main-dish servings or eight side-dish servings
Number Of Ingredients 12
Steps:
- Place the bulgur in a large bowl and pour the boiling water over it. Let stand for 1 hour. Drain well. Meanwhile, slice the top 1/4 inch off of the tomatoes. Scoop out the center of the tomatoes, being careful not to tear the shells; reserve the insides for another use. Place the tomatoes, tops and bottoms, on a layer of paper towels, cut side down. Let stand for 30 minutes. Pat the inside of the tomatoes dry.
- Preheat the oven to 350 degrees. Add the onion, feta, raisins, parsley and mint to the bulgur and stir to combine. Mix in the olive oil, salt and pepper. Spray a baking sheet lightly with the olive oil. Spoon the filling into the tomato shells, top with the lids and place on the baking sheet.
- Bake just until the tomatoes are tender and the filling is hot, about 20 minutes; do not let the tomatoes get too soft. Divide among plates and serve immediately.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 4 grams, Carbohydrate 42 grams, Fat 8 grams, Fiber 8 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 670 milligrams, Sugar 15 grams
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