Cracked Wheat Salad Food

MEDITERRANEAN CRACKED WHEAT SALAD

Steps:

• Rinse cracked wheat (bulgur) and put in a large bowl. Add hot broth, cover and let it stand until all liquid is absorbed (20-25 minutes).
• Let cool and fluff with fork occasionally.
• Add scallions, mint, cilantro, cucumber, olives and roasted pepper; mix well.
• Mix together garlic, olive oil, lemon (or lime) juice salt and pepper and add to salad.
• Stir in feta cheese, cover and refrigerate until ready to serve.

CRACKED WHEAT SALAD WITH GRILLED RED ONION

Steps:

• Place the bulgur in a large bowl and cover with boiling water, let stand 15 minutes and drain. Brush the onion slices on both sides with the olive oil and season with salt and pepper to taste. Grill on both sides until almost cooked through, remove and coarsely chop. Place the bulgur in a large bowl, add the remaining ingredients and mix to combine. Season with salt and pepper to taste. Serve at room temperature.

NORTH AFRICAN CRACKED WHEAT SALAD

Steps:

• In a large bowl, combine the cracked wheat, lemon juice, and oil. Mix well. Add the tomatoes, red peppers, green peppers, cucumbers, celery, scallions, parsley, and mint. Season with the salt and black pepper. Toss well to combine.
• Cover and refrigerate for at least 8 hours, or until the wheat has softened.

ORANGE-SCENTED CRACKED WHEAT SALAD

Steps:

• Combine water and bulgur (cracked wheat) in a saucepan.
• Bring to a boil, reduce heat, and simmer, covered, until the water is absorbed and the wheat is tender.
• This can take as long as 40 minutes, but may be much less depending on the grind of bulgur.
• Refrigerate the wheat until cool.
• Add currants, pecans, orange zest, parsley, olive oil, salt, and pepper.
• Stir to mix thoroughly.
• Serve cool or room temperature.

TABBOULEH - ARMENIAN CRACKED WHEAT SALAD

Steps:

• Soak bulgur in cold water to cover, for an hour or so.
• Squeeze out the water with hands and mix with other ingredients except oil, lemon juice and salt.
• Mix with olive oil, lemon juice and salt, using proportions agreeable to your taste.
• It is important that vegetables be minced very fine.
• Serve in a bowl or dish surrounded with Romaine leaves or fresh tender grape leaves.
• The leaves are used to scoop up the salad.
• Prepare the mixture early enough so flavors blend.

CRACKED WHEAT SALAD

Steps:

• Mix bulgur and broth in medium bowl. Let stand 30 min.; drain well.
• Add onions, parsley and mint; mix well. Stir in oil, lemon juice and pepper. Cover.
• Refrigerate 2 hours or until ready to serve. Serve on lettuce-covered plates.

WHEAT SWEET SALAD

Steps:

• In large saucepan, add wheat and 6 cups of water. Cook about 3 hours on low heat. Add one more cup of water if necessary Do not let wheat burn. The wheat will puff up and be very soft. Stir once in a while. Watch the water.
• Drain any remaining water in colandar. Rinse with cool water.
• In mixing bowl, mix cream cheese, instant vanilla pudding and crushed pineapple and juice. Beat on low speed until mixed.
• Add cool whip, and mix in low speed.
• Add cooked rinsed wheat, and fold into cream cheese mixture.
• Note: You can use Instant Pistashio Pudding or instant lemon pudding.
• You can also freeze this salad. A long keeper dish for the refrigerator too.