Cracked Wheat Salad With Vegetables Recipes
MEDITERRANEAN CRACKED WHEAT SALAD
This is a recipe I found while looking for a good Tabbouleh recipe. I'm always altering it by adding sun dried tomatoes, using different olives etc and it always comes out fantastic. The original recipe calls for water but I prefer vegetable or chicken stock. (Cooking time includes time to heat broth and roast pepper).
Provided by mmjj_d
Categories Grains
Time 1h
Yield 6-10 1/2 cup, 6-10 serving(s)
Number Of Ingredients 13
Steps:
- Rinse cracked wheat (bulgur) and put in a large bowl. Add hot broth, cover and let it stand until all liquid is absorbed (20-25 minutes).
- Let cool and fluff with fork occasionally.
- Add scallions, mint, cilantro, cucumber, olives and roasted pepper; mix well.
- Mix together garlic, olive oil, lemon (or lime) juice salt and pepper and add to salad.
- Stir in feta cheese, cover and refrigerate until ready to serve.
Nutrition Facts : Calories 285.8, Fat 18.6, SaturatedFat 5.7, Cholesterol 24.1, Sodium 621.5, Carbohydrate 23.9, Fiber 2.5, Sugar 4, Protein 8.7
CRACKED WHEAT SALAD WITH GRILLED RED ONION
Steps:
- Place the bulgur in a large bowl and cover with boiling water, let stand 15 minutes and drain. Brush the onion slices on both sides with the olive oil and season with salt and pepper to taste. Grill on both sides until almost cooked through, remove and coarsely chop. Place the bulgur in a large bowl, add the remaining ingredients and mix to combine. Season with salt and pepper to taste. Serve at room temperature.
NORTH AFRICAN CRACKED WHEAT SALAD
Steps:
- In a large bowl, combine the cracked wheat, lemon juice, and oil. Mix well. Add the tomatoes, red peppers, green peppers, cucumbers, celery, scallions, parsley, and mint. Season with the salt and black pepper. Toss well to combine.
- Cover and refrigerate for at least 8 hours, or until the wheat has softened.
CRACKED WHEAT SALAD WITH GREEN OLIVES AND GOLDEN RAISINS
Steps:
- Place the wheat berries, a sprinkling of salt, and enough water to cover them by 2 inches in a 2-quart saucepan. Bring to a boil, reduce the heat, and simmer until the wheat berries are tender but not mushy, about 45 minutes. Drain and set aside. Meanwhile, place the bulgur in a large bowl and cover with 1 1/2 cups of steaming hot water. Let it sit about 15 minutes, stirring occasionally, until the water is absorbed and the bulgur is soft. (I always taste it; the bulgur shouldn't have any crunch or hard edges.) Add the cooked wheat berries to the bulgur.
- Whisk together the citrus zests, juices, olive oil, kosher salt, and crushed red pepper in a small bowl. Add the dressing to the grains and toss well. Add the parsley, mint, cilantro, olives, raisins, and celery hearts, and use a rubber spatula to combine enough to moisten all ingredients. Taste again for seasonings, adding additional salt, citrus juice, or olive oil as needed.
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MEDITERRANEAN CRACKED WHEAT SALAD RECIPE …
From sidechef.com
5/5 (2)Total Time 40 minsCuisine MediterraneanCalories 460 per serving
- In a medium bowl add Bulgur Wheat (1 cup) and boiling Water (1 3/4 cup) and cover tightly with saran wrap. Set aside for 15-20 minutes for the wheat to absorb the liquid.
- Meanwhile, add Kalamata Olives (1/2 cup), Celery (1/2 cup), Red Onion (1/3 cup), Pepperoncini Pepper (1/2 cup), Canned Chickpeas (8 ounce), Grape Tomatoes (1 cup) and Radish (1/2 cup) in a large bowl.
- Zest the Lemon (1) and place the zest in a small bowl. Juice the lemon — you should have about 1/4 cup — if not, juice another half of a lemon to equal 1/4 cup of juice.
- Add the Fresh Parsley (1/4 cup), Garlic (1 clove), Kosher Salt (1/2 teaspoon), Ground Black Pepper (1/4 teaspoon), Dried Oregano (3/4 teaspoon) and Crushed Red Pepper Flakes (1 pinch).
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