BULGUR SALAD RECIPES RECIPES
BULGUR SALAD RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Provided by Food Network Kitchen
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings
Steps:
- Toast 2 cups bulgur in 1 to 2 tablespoons each butter and olive oil in a saucepan over medium heat until golden and crackly. Add 4 cups water and season with salt; cover and simmer until the liquid is absorbed and the bulgur is just tender, about 20 minutes. Cut a seedless cucumber into chunks; toss with 2 teaspoons red wine vinegar, 2 teaspoons olive oil, 1/4 cup chopped dill and a small handful of pitted, halved black olives. Serve the cucumbers over the bulgur. Photograph by Tina Rup
Nutrition Facts : Calories 386 calorie, FatContent 17 grams, SaturatedFatContent 5 grams, CholesterolContent 15 milligrams, SodiumContent 229 milligrams, CarbohydrateContent 55 grams, FiberContent 13 grams, ProteinContent 9 grams, SugarContent 1 grams
BULGUR SALAD RECIPE - FOOD.COM
This is a nice light salad for hot days. This salad is very similar to couscous, but the main ingredient is bulgur and here the sour taste is given by pomegranate molasses.
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Poor boiling water over bulgur, cover and let soak for 15 minutes.
- In the meanwhile prepare all the other ingredients.
- Transfer bulgur in a cold bowl and add tomato paste to bulgur and mix well with the fork until incorporated.
- Add red peppers and let cool down at least 10 minutes.
- Add all remaining ingredients mix with the fork.
- Taste the bulgur and add more pepper, salt or molasses if you want some more.
- Serve cold or chilled.
- Note: Feel free to add more ingredients like olives, tomato cubes, cucumber, and/or what your like.
Nutrition Facts : Calories 564.4, FatContent 28.6, SaturatedFatContent 4, CholesterolContent 0, SodiumContent 96.9, CarbohydrateContent 71.6, FiberContent 18.1, SugarContent 5.6, ProteinContent 12.1
More about "bulgur salad recipes recipes"
MEDITERRANEAN BULGUR SALAD RECIPE: HOW TO MAKE IT - TASTE …
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
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Reviews 4.9
Total Time 35 minutes
Category Lunch, Side Dishes
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From tasteofhome.com
Reviews 4.9
Total Time 35 minutes
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- 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.
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Reviews 4.7
Total Time 2 hours 5 minutes
Calories 236 per serving
Reviews 4.7
Total Time 2 hours 5 minutes
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- Combine the bulgur wheat with the cherries, parsley, walnuts, red onion and dill in a large bowl, reserving about 1 tablespoon of each herb for garnish. Gently mix to combine. Add the extra-virgin olive oil, lemon juice and grated garlic and season to taste. Transfer to a serving bowl and garnish with feta, reserved herbs and a drizzle of olive oil.
BULGUR WHEAT SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
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.
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From tasteofhome.com
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Category Lunch
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Calories 137 calories per serving
- 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.
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- 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.
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Reviews 4.7
Total Time 2 hours 5 minutes
Calories 236 per serving
Reviews 4.7
Total Time 2 hours 5 minutes
Calories 236 per serving
- Combine the bulgur wheat with the cherries, parsley, walnuts, red onion and dill in a large bowl, reserving about 1 tablespoon of each herb for garnish. Gently mix to combine. Add the extra-virgin olive oil, lemon juice and grated garlic and season to taste. Transfer to a serving bowl and garnish with feta, reserved herbs and a drizzle of olive oil.
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From tasteofhome.com
Reviews 4.5
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Reviews 4.5
Total Time 35 minutes
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Cuisine Mediterranean
Calories 137 calories per serving
- 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.
BULGUR SALAD RECIPE RECIPES ALL YOU NEED IS FOOD
We think of tabbouleh as a bulgur salad with lots of parsley and mint. But real Lebanese tabbouleh is a lemony herb salad with a little bit of fine bulgur, an edible garden that you can scoop up with romaine lettuce heart leaves or simply eat with a fork.
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Total Time 30 minutes
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Reviews 5
Total Time 30 minutes
Cuisine middle eastern
Calories 139 per serving
- Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.
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Most bulgur salads I’ve met follow the tabbouleh model. They are either predominantly tan in color, or predominantly green, depending upon whether the grain or the parsley is emphasized in the recipe.
This bulgur salad, a recipe from the chef Bill Telepan at Telepan restaurant on the Upper West Side, is exuberantly different. Instead of softening the bulgur in boiling water, his recipe calls for homemade beet broth. And instead of parsley, scallions and tomatoes, puréed beets add vegetable matter to the mix. It’s an earthy, bright and dazzlingly fuchsia take on the familiar salad, as palate-pleasing as it is eye-catching.
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Reviews 4
Total Time 1 hours 15 minutes
Calories 334 per serving
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
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- Transfer beets to a blender. In a small bowl, whisk together vinegar, mustard and a large pinch each salt and pepper. Whisk in remaining 1/3 cup olive oil and the canola oil; add more salt and pepper if needed. Pour dressing over beets and pulse until mixture forms a coarse purée. Add half the beet vinaigrette to bulgur and toss well. If bulgur seems dry, add a little more dressing, to taste. Toss in parsley and dill and more salt and pepper if needed. Serve at once or refrigerate for up to 2 days.
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Reviews 4.7
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Reviews 4.7
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- Combine the bulgur wheat with the cherries, parsley, walnuts, red onion and dill in a large bowl, reserving about 1 tablespoon of each herb for garnish. Gently mix to combine. Add the extra-virgin olive oil, lemon juice and grated garlic and season to taste. Transfer to a serving bowl and garnish with feta, reserved herbs and a drizzle of olive oil.
BULGUR SALAD RECIPE RECIPES ALL YOU NEED IS FOOD
We think of tabbouleh as a bulgur salad with lots of parsley and mint. But real Lebanese tabbouleh is a lemony herb salad with a little bit of fine bulgur, an edible garden that you can scoop up with romaine lettuce heart leaves or simply eat with a fork.
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Reviews 5
Total Time 30 minutes
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From stevehacks.com
Reviews 5
Total Time 30 minutes
Cuisine middle eastern
Calories 139 per serving
- Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.
AVOCADO AND BULGUR SALAD RECIPE | BON APPéTIT
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From bonappetit.com
Reviews 4.7
From bonappetit.com
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- Add 2 large avocados, cut into large pieces and 3 cups baby or trimmed mature arugula to salad and toss gently to combine. Divide among plates and top with pistachios and more cilantro; season with more pepper.
TELEPAN'S BEET AND BULGUR SALAD RECIPE - NYT COOKING
Most bulgur salads I’ve met follow the tabbouleh model. They are either predominantly tan in color, or predominantly green, depending upon whether the grain or the parsley is emphasized in the recipe.
This bulgur salad, a recipe from the chef Bill Telepan at Telepan restaurant on the Upper West Side, is exuberantly different. Instead of softening the bulgur in boiling water, his recipe calls for homemade beet broth. And instead of parsley, scallions and tomatoes, puréed beets add vegetable matter to the mix. It’s an earthy, bright and dazzlingly fuchsia take on the familiar salad, as palate-pleasing as it is eye-catching.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
Calories 334 per serving
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
Calories 334 per serving
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I bought some dried barberries at my Iranian market not too long ago and have been adding them to frittatas and salads. They’re tart dried fruits, about the size of currants. You can substitute dried cranberries or dried cherries for them.
From cooking.nytimes.com
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Total Time 1 hours
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Total Time 1 hours
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- Pound the remaining garlic to a paste with a pinch of salt in a mortar and pestle. Stir into the yogurt. Spoon on top of the salad and serve.
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The best lentils for this hearty salad are French green lentils or black beluga lentils. They’re more likely to stay intact while cooking than brown lentils.
From cooking.nytimes.com
Reviews 4
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Calories 372 per serving
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Total Time 45 minutes
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