Bulgur With Apples And Walnuts Food

BULGUR STUFFING WITH CELERY, APPLES AND SAGE

Steps:

• Heat oil in a medium sized sauce pan, adding the bulgur, onions, celery, and apples.
• Cook 2 -3 minutes stirring so that the produce begins to soften and the bulgur begins to toast.
• Add the herbs (sage, thyme, and marjoram) along with the minced garlic and continue to cook 3-5 minutes until the vegetables are softened.
• Stir in the stock or water along with the bay leaf and bring to a boil.
• Reduce heat to lowest possible flame, cover and simmer for 15 minutes, until all of the liquid is absorbed.
• The bulgur will be tender but chewy.
• Take the bay leaf out.
• Mix in the chopped fresh parsley and season to taste.

BROCCOLI RABE WITH BULGUR AND WALNUTS

Steps:

• Place bulgur in medium bowl; pour 2 1/2 cups boiling water over. Stir once and let stand until just tender, about 20 minutes. Pour bulgur into fine strainer set over bowl. Reserve soaking liquid.
• Cook broccoli rabe in boiling salted water until crisp-tender, 2 minutes. Using tongs, transfer to bowl of ice water and cool. Drain; cut into 1-inch pieces and set aside.
• Meanwhile, heat oil in large skillet over medium-high heat. Add shallots; sauté until soft, about 2 minutes. Add walnuts; sauté until fragrant, about 2 minutes. Add broccoli rabe and bulgur; sprinkle with salt and pepper. Cook, stirring frequently, until heated, about 3 minutes. If dry, add reserved bulgur soaking liquid by tablespoonfuls. Stir in lemon juice; season with salt and pepper. Toss in half of Parmesan. Pass remaining cheese separately.
• *Also called cracked wheat; available at supermarkets and natural foods stores.

BULGUR, POMEGRANATE AND WALNUT SALAD

Steps:

• Preheat the oven to 350°. Toast the walnuts in a pie plate for about 8 minutes, or until golden and fragrant. Let cool slightly, then chop coarsely.
• Heat the sun-dried tomato oil in a large saucepan. Add the tomatoes and cook over moderately high heat for 1 minute.
• Add the bulgur and stir to coat with the oil. Add the chickpeas, Aleppo pepper and boiling water and bring to a simmer. Reduce the heat to low, cover and cook without stirring for 20 minutes.
• Remove from the heat and let stand covered and undisturbed until cooled slightly, about 30 minutes.
• Using 2 forks, fluff the bulgur. Add the grape tomatoes, pomegranate seeds, dill, mint and lemon juice and season with salt and pepper.
• Transfer to a platter. Drizzle the diluted pomegranate molasses over the salad and scatter the walnuts on top. Serve warm.

BULGUR AND LENTIL SALAD WITH TARRAGON AND WALNUTS

Steps:

• In a small bowl combine shallot and 1 tablespoon vinegar. In a small saucepan simmer lentils in water to cover by 2 inches until just tender but not falling apart, 15 to 20 minutes, and drain well. Add hot lentils to shallot mixture and season with salt and pepper. Cool mixture, stirring occasionally.
• In a small heavy saucepan combine 1 1/2 cups water, bulgur, and salt and simmer, covered, until water is absorbed, 12 to 15 minutes. Transfer bulgur to a large bowl and cool completely, stirring occasionally.
• Add lentils to bulgur with celery, carrot, tarragon, remaining 2 tablespoons vinegar, oil, walnuts,and salt and pepper to taste and toss well. Salad may be make 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

BULGUR WITH APPLES AND WALNUTS

Steps:

• In a large bowl, combine bulgur, apple, lemon juice and olive oil.
• Add celery, grapes, yogurt, and basil and mix. Season with pepper.
• Refrigerate one hour to allow flavors to blend.
• Sprinkle each serving with ½ tablespoon walnuts and serve.