BULGUR GREEK SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Pour 3 cups boiling water over the bulgur in a large bowl. Cover tightly with plastic wrap and let sit until tender, about 20 minutes. Drain and let cool.
- Meanwhile, make the dressing: Whisk the lemon zest and juice, vinegar, oregano, sugar and a pinch each of salt and pepper in a large bowl until smooth. Slowly whisk in the olive oil. Add the cucumbers, tomatoes, red onion and olives; season with salt and pepper and toss. Let sit 20 minutes.
- Add the bulgur, feta, mint and parsley to the vegetables. Season with salt and pepper and toss. Top each serving with the pepperoncini.
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.
TABOULI (LEBANESE BULGHUR, PARSLEY, AND MINT SALAD)
Tabouli is a Lebanese salad and is often served as part of a meza appetizer assortment, as well as on its own. This is my cousin's recipe, and according to her, you NEVER put garlic in tabouli, and there is no place in it for celery, cucumber, or any of the myriad of other ingredients with which some people like to adulterate it "to make it different". I agree with her wholeheartedly. This doesn't need anything else; just season it well with the salt, pepper, lemon, and olive oil.
Provided by Toby Jermain
Categories Lunch/Snacks
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- This recipe is a breeze if you have a food processor, a little more work if you don't.
- If using a processor, chop parsley and mint together, using a pulsing action, to ensure that you don't end up pureeing them, and remove to a bowl.
- Repeat with green onions, and add it bowl.
- Chop tomatoes, preferably by hand, into about 1/4" dice, and add to bowl.
- If you are making this for company, you might want to chop everything by hand.
- It makes a much prettier dish than when made in the processor, but I never bother when it is for personal consumption; I just take a little care when using the processor.
- Wash bulghur thoroughly, drain, and soak in fresh hot water for about 1 hour.
- Drain and squeeze as dry as possible, and combine with vegetables.
- Drizzle with lemon juice and olive oil.
- Add salt and pepper to taste, and toss thoroughly.
- You can be quite generous with the pepper.
- Refrigerate for about an hour, taste, and adjust salt and pepper.
- In addition to serving a a salad or part of a meza appetizer assortment, it is also good as dressing on a falafel or lamb sandwich in pita bread.
Nutrition Facts : Calories 218.3, Fat 18.4, SaturatedFat 2.5, Sodium 14.5, Carbohydrate 13.6, Fiber 3.6, Sugar 3.8, Protein 2.6
BULGUR AND MINT SALAD
Provided by Jacques Pepin
Categories weekday, salads and dressings
Time 4h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the bulgur in a saucepan and cover it with 4 cups of cool tap water. Soak for at least 3 to 4 hours (or overnight, if desired).
- Meanwhile, coarsely chop the mint and parsley together. (There should be 1 1/2 cups total.)
- Drain the bulgur in a sieve for 10 to 20 minutes. Place the drained bulgur in a bowl and add the carrot, scallions, garlic, salt, Tabasco, lemon juice and oil. Mix well.
- Serve at room temperature.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 14 grams, Carbohydrate 32 grams, Fat 26 grams, Fiber 7 grams, Protein 15 grams, SaturatedFat 9 grams, Sodium 352 milligrams, Sugar 1 gram, TransFat 0 grams
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.
MINTY BEETROOT, FETA & BULGUR SALAD
Mix oranges with beetroot and mint in a vegetarian grain salad that looks as good as it tastes. Made in just 10 minutes, it's a perfect packed lunch
Provided by Good Food team
Categories Lunch, Side dish
Time 10m
Number Of Ingredients 10
Steps:
- Put the bulgur in a small pan, cover with water, bring to the boil, then cook, covered, for 5 mins or until tender. Drain well, press out any excess water and tip into a bowl.
- Stir in the orange zest and juice, garlic and vinegar, then toss through the mint, spring onions, walnuts and olives (if using). Finally, stir in the beetroot, spoon into containers and top with the feta to mix through just before eating.
Nutrition Facts : Calories 270 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 16 grams sugar, Fiber 8 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
BULGUR, CUCUMBER, DILL AND MINT SALAD
Categories Salad Herb Vegetable Side Vegetarian Summer Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 20 Servings
Number Of Ingredients 11
Steps:
- Whisk lemon juice, oil, garlic and salt in very large bowl to blend. Season dressing to taste with pepper. Mix in bulgur.
- Mix remaining ingredients in medium bowl. Season with salt and pepper. Spoon atop bulgur (do not mix). Cover and chill overnight or up to 2 days. Toss salad. Transfer to serving bowl.
BULGUR PILAF WITH TOMATOES, SHALLOTS AND MINT.
Also called cracked wheat, bulgur is a quick-cooking grain with a hearty, nut-like flavour that is used to make the popular Middle Eastern salad Tabbouleh. Fresh or canned tomatoes may be used for this recipe. Cooked chick peas or another type of bean may be added for substance.
Provided by KristinV
Categories Southwest Asia (middle East)
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the shallots, cover, and cook until softened, about 3 minutes. Add the bulgur and stir to combine. Stir in the stock and bring to a boil. Reduce the heat to low and season with salt and pepper to taste. Cove and simmer until the bulgur is tender and the liquid is absorbed, about 15 minutes.
- Remove from the heat and stir in the tomatoes. Cover and let stand for 5 minutes. Stir in the mint, cover and let stand for a further 5 minutes before serving.
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