Bulgur Onion And Parsley Salad Food

BULGUR, ONION, AND PARSLEY SALAD

Bulgur, Onion, and Parsley Salad image

This salad, a refreshing change from lettuce, is good with roasted chicken, grilled steak or pan-roasted fish

Provided by Martha Stewart

Number Of Ingredients 10

Ingredients

1 cup coarse bulgur
2 cups hot water
2 tablespoons olive oil
1 medium onion, thinly sliced
1 teaspoon ground cumin
Coarse salt and ground pepper
3 tablespoons fresh lemon juice
1/2 cup toasted almonds, chopped
1/2 cup chopped fresh parsley
1 garlic clove, minced

Steps:

Soak bulgur in hot water until tender, about 30 minutes. Drain thoroughly in a fine-mesh sieve. Transfer to a medium bowl and refrigerate until cool.
Meanwhile, in a medium skillet, heat oil over medium-high. Add onion, thinly sliced, and cumin season with coarse salt and ground pepper. Cook, stirring occasionally, until onion is golden, about 6 minutes. To bulgur, add onion, lemon juice, almonds, parsley and garlic; season with salt and pepper.

Nutrition Facts : Calories 305 g, Fat 17 g, Fiber 9 g, Protein 9 g

BULGUR SALAD WITH GREEN ONION VINAIGRETTE

Bulgur Salad with Green Onion Vinaigrette image

Provided by Bobby Flay

Categories side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 12

Ingredients

3/4 cup medium-grind bulgur
1/2 small red onion, finely diced
2 plum tomatoes, finely diced
1 cup finely chopped fresh flat-leaf parsley
1/2 cup finely chopped fresh mint leaves
4 green onions, sliced, plus
1/4 cup fresh lime juice
1 tablespoon buckwheat honey
1 serrano chile, chopped
1/2 cup canola oil or olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Place bulgur in a large bowl, pour 3 cups boiling water over, cover the bowl with plastic wrap and let sit until tender, about 15 to 20 minutes. Drain well, squeezing out as much water as possible, if needed. Return the cooked bulgur to the bowl and mix in the onion, tomatoes, parsley, mint, and 4 sliced green onions. Place the lime juice, honey, serrano, and 1/2 cup chopped green onion in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. If the mixture appears too thick, blend in a few tablespoons of cold water, and season with salt and pepper, to taste. Transfer the salad to a platter and drizzle with the green onion vinaigrette.

Nutrition Facts : Calories 260 calorie, Fat 19 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 337 milligrams, Carbohydrate 22 grams, Fiber 5 grams, Protein 3 grams, Sugar 5 grams

BULGUR AND LENTIL SALAD

Bulgur and Lentil Salad image

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.

Provided by Martha Rose Shulman

Categories easy, lunch, weekday, salads and dressings, main course, side dish

Time 45m

Yield Serves six

Number Of Ingredients 13

Ingredients

1 cup green or beluga lentils, rinsed and picked over
1 small onion, cut in half
2 garlic cloves, slightly crushed
1 bay leaf
Salt to taste
1 cup fine or medium bulgur
4 scallions, thinly sliced (more to taste)
4 to 6 radishes, thinly sliced
1 cup finely chopped parsley
2 to 4 tablespoons finely chopped fresh mint
1/3 cup fresh lemon juice
1 teaspoon cumin seeds, lightly toasted and ground
1/2 cup extra virgin olive oil

Steps:

Combine the lentils, onion, garlic and bay leaf in a saucepan, and add 2 to 3 cups water, enough to cover by an inch or two. Bring to a gentle boil, add salt to taste, reduce the heat, cover and simmer 25 minutes until tender but intact. Remove from the heat. Remove and discard the onion, garlic cloves and bay leaf. Drain.
Meanwhile, place the bulgur in a medium bowl, and add salt to taste. Cover with 2 cups hot or boiling water, and allow to sit for 20 to 25 minutes until most of the water is absorbed. Drain through a strainer and squeeze out the water.
Combine the lentils, bulgur, scallions, radishes, parsley and mint in a large bowl or salad bowl. Whisk together the lemon juice, cumin, salt and pepper to taste, and the olive oil. Toss with the salad, and serve.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 16 grams, Carbohydrate 43 grams, Fat 19 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 309 milligrams, Sugar 2 grams

WILD RICE AND BULGUR SALAD

Wild Rice and Bulgur Salad image

Make and share this Wild Rice and Bulgur Salad recipe from Food.com.

Provided by Chef mariajane

Categories < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup bulgur (cracked wheat)
6 cups boiling water
1 1/2 cups reduced-sodium chicken broth
3/4 cup wild rice, rinsed
2 large tomatoes, diced
1 cup fresh parsley, chopped
1/4 cup green onion, sliced
1/2 cup Greek salad dressing

Steps:

Pour water over bulgur; water level will be much higher than bulgur. Soak for one hour and drain excess water.
Bring stock and wild rice to a boil. Reduce heat, cover and simmer for 45 minutes or until rice is tender. Let cool.
In a salad bowl. mix bulgur, rice, tomato, parsley, green onion and salad dressing.

Nutrition Facts : Calories 117.5, Fat 0.8, SaturatedFat 0.2, Sodium 27.3, Carbohydrate 24.2, Fiber 4.2, Sugar 1.8, Protein 5.4

BULGAR SALAD WITH GRILLED CHICKEN AND PARSLEY PESTO

Bulgar Salad with Grilled Chicken and Parsley Pesto image

Categories Food Processor Picnic Quick & Easy High Fiber Backyard BBQ Lunch Summer Grill Grill/Barbecue Healthy Parsley Bulgur Bon Appétit Peanut Free Soy Free Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

3 cups water
1 1/2 cups quick-cooking bulgur
1 1/2 cups (packed) fresh Italian parsley leaves with tender stems
3/4 cup slivered almonds, toasted, cooled
1/3 cup (generous) coarsely chopped shallots
2 1/2 tablespoons (or more) fresh lemon juice, divided
1/2 cup extra-virgin olive oil plus additional for brushing
4 large chicken breast halves with skin (about 1 1/2 pounds)
8 fresh apricots, halved, pitted, or 16 drained canned apricot halves
Butter lettuce leaves

Steps:

Place 3 cups water and bulgur in medium saucepan; sprinkle with salt. Bring to boil. Cover, reduce heat to medium-low, and simmer until bulgur is tender but still slightly chewy, stirring occasionally, 11 to 12 minutes. Drain. Rinse under cold water until cool. Drain well. Transfer to large bowl.
Meanwhile, place parsley, almonds, shallots, and 1 1/2 tablespoons lemon juice in processor. Using on/off turns, process until parsley is coarsely chopped. With machine running, gradually add 1/2 cup oil and process to coarse puree. Season pesto to taste with salt and pepper.
Stir 3/4 cup pesto and remaining 1 tablespoon lemon juice into drained bulgur. Season to taste with salt and pepper and additional lemon juice, if desired. Prepare barbecue (medium heat). Brush chicken and apricot halves with oil.
Sprinkle with salt and pepper. Grill chicken and apricot halves until chicken is cooked through and apricots are slightly charred, 7 to 8 minutes per side for chicken and 2 minutes per side for apricots.
Line 4 plates with lettuce leaves. Divide bulgur salad among plates. Place 1 grilled chicken breast on each plate. Spoon dollop of pesto atop chicken. Divide apricot halves among plates and serve.

BULGUR SALAD WITH GREEN ONION VINAIGRETTE

Bulgur Salad With Green Onion Vinaigrette image

This is from Bobby Flay, from the episode of Middle Eastern Grilling. This sounds like a different, refreshing salad. I will probably use any honey I have on hand. Posted for ZWT 2010.

Provided by Scoutie

Categories Southwest Asia (middle East)

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup bulgur, medium-grind
1/2 small red onion, finely diced
2 plum tomatoes, finely diced
1 cup fresh flat-leaf parsley, finely chopped
1/2 cup fresh mint leaves, finely chopped
4 green onions, sliced
1/2 cup green onion, chopped
1/4 cup fresh lime juice
1 tablespoon buckwheat honey
1 serrano chili, chopped
1/2 cup canola oil or 1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

Place bulgur in a large bowl, pour 3 cups boiling water over, cover the bowl with plastic wrap and let sit until tender, about 15 to 20 minutes.
Drain well, squeezing out as much water as possible, if needed.
Return the cooked bulgur to the bowl and mix in the onion, tomatoes, parsley, mint, and 4 sliced green onions.
Place the lime juice, honey, serrano, and 1/2 cup chopped green onion in a blender and blend until smooth.
With the motor running, slowly add the oil until emulsified. If the mixture appears too thick, blend in a few tablespoons of cold water, and season with salt and pepper, to taste.
Transfer the salad to a platter and drizzle with the green onion vinaigrette.

BULGUR GREEK SALAD

Bulgur Greek Salad image

"I've tried to start eating healthier, and this recipe is wonderful, versatile and the ingredients are easy to find... and to have on hand at all times." Jennifer Andrzjewski - Grizzly Flats, California

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 12 servings.

Number Of Ingredients 17

Ingredients

1-1/2 cups bulgur
3 cups boiling water
1/4 cup plus 2 tablespoons lemon juice, divided
1 teaspoon salt, divided
1-1/4 cups cubed cooked chicken breast
1-1/4 cups chopped cucumber
1/2 cup cherry tomatoes, halved
1/3 cup Greek olives
1/4 cup minced fresh parsley
1/4 cup roasted sweet red peppers, drained and chopped
1/4 cup chopped red onion
3 tablespoons minced fresh basil
3 tablespoons olive oil
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/4 cup crumbled feta cheese

Steps:

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.

Nutrition Facts : Calories 137 calories, Fat 5g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 313mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

ONION BULGUR SALAD

Onion Bulgur Salad image

'I use homegrown ingredients from our garden to put together this refreshing salad,' writes Evelyn Lewis of Independence, Missouri. Onion, tomato and cucumber blend beautifully with the chewy texture of bulgur. Evelyn perks up the wholesome toss with lemon juice and herbs.

Provided by Allrecipes Member

Time 10m

Yield 8

Number Of Ingredients 12

Ingredients

¾ cup bulgur*
2 cups boiling water
¾ cup finely chopped red onion
1 teaspoon salt
½ teaspoon ground allspice
1 cup seeded, diced cucumber
1 cup diced seeded tomato
½ cup minced fresh basil
½ cup minced fresh parsley
½ cup chopped green onions
¼ cup minced fresh mint
¼ cup lemon juice

Steps:

Place bulgur in a bowl; stir in the boiling water. Stir in the boiling water. Cover and let stand for 1 hour or until liquid is absorbed. Meanwhile, in a large bowl, combine the onion, salt and allspice; let stand for 30 minutes.
Drain bulgur and squeeze dry; add bulgur and remaining ingredients to onion mixture. Toss gently to combine. Serve or refrigerate.

Nutrition Facts : Calories 64.1 calories, Carbohydrate 14.5 g, Cholesterol 0 mg, Fat 0.3 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 252.7 mg, Sugar 2 g

BULGUR, PARSLEY, AND MINT SALAD

Bulgur, Parsley, and Mint Salad image

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

Ingredients

1 1/4 cups fine or medium bulgur
1 1/4 cups water
1 red onion
1 1/4 teaspoons salt
1/4 teaspoon ground allspice
1/4 teaspoon cinnamon
5 cups packed fresh flat-leafed parsley leaves (about 3 large bunches)
1 1/2 cups packed fresh mint leaves (about 1 large bunch)
1 bunch scallions
1/2 small English cucumber
1/2 pound vine-ripened tomatoes
1/3 cup fresh lemon juice
1/3 cup olive oil

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.

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