BULGUR WITH HONEYDEW AND FETA
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Bring 1 cup salted water to a simmer. Remove from the heat and add 1/2 cup bulgur; cover and let sit 20 minutes. Fluff with a fork, then let cool. Toss with 4 diced Persian cucumbers, 2 cups diced honeydew melon, 1/2 thinly sliced small red onion, 1 cup crumbled feta, 1/4 cup each chopped fresh mint and dill, 1/3 cup olive oil and 3 tablespoons lemon juice. Season with salt and pepper.
BULGUR WITH ONION, TOMATO, AND FETA
Categories Onion Tomato Side Feta Bulgur Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 (3 cups)
Number Of Ingredients 9
Steps:
- Cook onion in oil in a 2-quart saucepan over moderate heat until softened. Stir in bulgur and chile flakes until coated. Add tomato, sugar, and water and bring to a boil. Simmer, covered, until bulgur is tender and creamy (like risotto), about 20 minutes. Remove from heat and let stand, covered, 3 minutes. Stir in 1/2 cup feta and season with salt. Top with remaining cup feta.
GREEK-STYLE BULGUR SALAD WITH CHICKPEAS, FETA AND OLIVES
From "The PDQ Vegetarian Cookbook" by Donna Klein. The olives and feta are essential in this recipe as they give it the "kick". I made the recipe using feta but it can be made vegan by replacing the feta with 1/2 cup marinated artichoke hearts. The bulgar didn't completely cook for me at first and I had to place the whole pot over low heat - I think it was a little overcooked in the end. I used vegetable broth and the only bulgur I could find - I believe it was medium - which may have resulted in the cooking problem. I also used a 19 oz can of chickpeas, as that was what I had on hand.
Provided by emcmonnies
Categories Grains
Time 45m
Yield 4 main-dish servings, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan over medium heat, bring the broth, lemon juice, onion powder, and garlic powder barely to a simmer. Remove from heat and let cool five minutes.
- Add the bulgur, stirring well to combine. Let stand until the bulgur has absorbed all the liquid and feels dry, about 30 minutes, stirring occasionally.
- In a large bowl, whisk together the oil, vinegar, oregano, salt and pepper.
- Add the chickpeas, olives and cheese, tossing well to combine.
- Season with additional salt and pepper if necessary.
- Cover and refrigerate a minimum of 2 hours or up to 2 days and serve chilled or at room temperature.
TOASTED BULGUR SALAD WITH CORN AND TOMATOES
Categories Salad Tomato Side Vegetarian High Fiber Corn Chill Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 9
Steps:
- In a large heavy dry skillet toast bulgur over moderately high heat, stirring occasionally, 5 to 10 minutes, or until it makes popping sounds and is browned lightly. Transfer bulgur to a bowl and cool.
- In a saucepan bring water with salt to a boil and stir in toasted bulgur. Reduce heat and simmer bulgur, covered, about 20 minutes, or until water is absorbed. Remove pan from heat and let bulgur stand, covered, 10 minutes. Transfer bulgur to bowl and cool.
- While bulgur is cooking, in skillet heat oil over moderate heat until hot but not smoking and cook corn, stirring, 2 to 3 minutes, or until just tender. Cool corn and add to bulgur with tomatoes, scallions, vinegar, and salt and pepper to taste, tossing to combine. Salad may be made 6 hours ahead and chilled, uncovered.
- Serve salad at room temperature.
BULGUR SALAD WITH CHICKPEAS, FETA, AND BASIL
Bulgur is one of those ancient grains that is coming back into style because it is healthful and versatile. This particular salad is made with cracked wheat which cooks up fast and gives the salad a nutty flavor and chewy component. I make this with a homemade red wine vinaigrette made with extra-virgin olive oil, red wine vinegar, a little mustard (whole grain), salt and pepper.
Provided by threeovens
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, bring 1 1/2 cups of water to a boil. Stir in bulgur and bouillon. Return to a boil, reduce heat and simmer, covered, for 10 minutes. Turn off heat and let stand until water is absorbed, an additional 10 minutes. Transfer to a large bowl to cool.
- Stir remaining ingredients, except parsley and basil into the bulgur.
- Sprinkle with the fresh parsley and basil.
- NOTE: Other grains work well with this salad such as brown rice or quinoa, adjust cooking times. Dried parsley will also work well, just use 1/3 of the amount.
Nutrition Facts : Calories 451, Fat 30.1, SaturatedFat 7.8, Cholesterol 70.4, Sodium 511.8, Carbohydrate 20.9, Fiber 4.2, Sugar 2.3, Protein 24.9
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