BULGUR WITH RAISINS AND PINE NUTS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toast 1 cup bulgur in olive oil in a saucepan over medium heat, stirring, 5 minutes. Add 1 1/2 cups water and 1/2 teaspoon kosher salt. Bring to a boil, then reduce the heat to low; cover and simmer until the water is absorbed, 12 minutes. Stir in 1/4 cup chopped mixed parsley, mint and/or scallions, 2 tablespoons each olive oil, toasted pine nuts and chopped raisins, and the juice of 1/2 lemon. Season with salt.
BULGUR SALAD WITH FETA AND PINE NUTS
Veg out with this textured toss of chewy grains, tangy cheese, crunchy nuts, shallot, cuke, and citrus. Bulgur is packed with fiber and protein.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 10
Steps:
- In a medium bowl, mix bulgur with 1/8 teaspoon salt and 1/2 cup boiling water. Cover; let sit until bulgur is tender (but still slightly chewy), about 30 minutes.
- Meanwhile, in a small dry skillet over very low heat, toast pine nuts, tossing constantly, until golden, 3 to 4 minutes. In a small bowl, whisk together lemon juice and oil. Season with salt and pepper; set aside.
- Drain bulgur in a fine-mesh sieve, pressing to remove excess liquid; return to bowl. Add feta, shallot, parsley, cucumber, and half the dressing; season with salt and pepper. In another bowl, toss lettuce with remaining dressing. Top with bulgur mixture and pine nuts.
Nutrition Facts : Calories 157 g, Fat 8 g, Fiber 3 g, Protein 3 g
BULGUR SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toast 2 cups bulgur in 1 to 2 tablespoons each butter and olive oil in a saucepan over medium heat until golden and crackly. Add 4 cups water and season with salt; cover and simmer until the liquid is absorbed and the bulgur is just tender, about 20 minutes. Cut a seedless cucumber into chunks; toss with 2 teaspoons red wine vinegar, 2 teaspoons olive oil, 1/4 cup chopped dill and a small handful of pitted, halved black olives. Serve the cucumbers over the bulgur. Photograph by Tina Rup
BULGUR PILAF WITH RAISINS AND PINE NUTS
Steps:
- Bring the water or stock to boil in a pan. Add the bulgur, salt (taking into account the saltiness of the stock), and pepper and stir, then cook, covered, on very low heat for about 15 minutes, or until the liquid is absorbed and the grain tender. Turn off the heat and leave, covered, for 10 minutes, or until the grain is plump and tender.
- Fry the pine nuts in a tablespoon of the butter or oil, shaking the pan until golden. Stir it into the bulgur with the remaining butter or oil and the drained raisins and heat through.
EASY BULGUR SALAD
This salad can be made with couscous instead of bulgur. Cook one cup couscous according to package instructions.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 45m
Number Of Ingredients 8
Steps:
- In a large bowl, pour 1 cup boiling water over the bulgur. Cover with plastic wrap; let stand until water is absorbed, about 30 minutes.
- Add cucumber, onion, parsley, garlic, lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to combine. Serve warm, cold, or at room temperature. (To chill, cool, then refrigerate in an airtight container for up to 1 day.)
Nutrition Facts : Calories 180 g, Fat 4 g, Fiber 8 g, Protein 6 g
BULGUR SALAD WITH PINE NUTS AND RAISINS
Make and share this Bulgur Salad With Pine Nuts and Raisins recipe from Food.com.
Provided by MarBear
Categories Grains
Time 47m
Yield 1 salad, 8 serving(s)
Number Of Ingredients 12
Steps:
- Bring water to a boil in large saucepan over high heat. Reduce heat to medium; add bulgur wheat,raisins,salt,cumin,cinnamon,saffron and cayenne pepper. Cook and stir 1 minute.
- Remove from heat; cover and let stand 15 minutes. Fluff bulgur with fork; place in medium bowl.
- Refrigerate 30 minutes or until cool. Stir in oil until blended. Gently stir in parsley, pine nuts and basil.
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