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.
PARSLEY-AND-CRACKED-WHEAT SALAD
Provided by Molly O'Neill
Categories dinner, easy, lunch, quick, salads and dressings, side dish
Time 15m
Yield Four servings
Number Of Ingredients 7
Steps:
- Combine the cracked wheat and the water in a large pot over medium heat and bring to a boil. Reduce heat and cook at a bare simmer for 10 minutes. Drain well, place in a medium bowl and let cool. Toss in remaining ingredients. Divide among 4 plates and serve.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 2 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 603 milligrams, Sugar 1 gram
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.
SEA SCALLOPS WITH CRACKED WHEAT SALAD, ROASTED RED PEPPER TAHINI VINAIGRETTE AND GRILLED LEMONS
Provided by Bobby Flay
Time 2h5m
Yield 4 servings
Number Of Ingredients 28
Steps:
- Preheat a charcoal grill to high heat using the direct heat method.
- Thread 2 skewers through 3 scallops sideways so the scallops lie flat. Make 4 sets. Brush the scallops with oil and sprinkle with salt and pepper. Grill the scallops on both sides until slightly charred and just cooked through, about 1 1/2 minutes per side. Serve with Cracked Wheat Salad, Roasted Red Pepper Tahini Vinaigrette and grilled lemons.
- Bring 2 cups salted water to a boil, add the cracked wheat, cover and cook until the wheat is tender and the water is absorbed, about 30 minutes. Remove from the heat and let sit, covered, for 5 minutes, then fluff with a fork.
- Transfer the cracked wheat to a bowl. Add the dill, parsley, mint, cucumber, tomatoes, lemon juice and drizzle with olive oil. Season with salt and pepper and toss to combine.
- Steep the saffron in hot water for 5 minutes to bloom. Transfer the saffron to a blender and add the tahini, vinegar, 1 tablespoon harissa, honey, garlic, red peppers, lemon juice, and season with salt and pepper. Blend until smooth. Taste, and add more harissa if desired.
- With the motor running, slowly drizzle in the oils and blend until emulsified. The vinaigrette can be made up to 4 hours in advance, covered and kept refrigerated. Bring to room temperature before serving.
CRACKED WHEAT SALAD
Onion, parsley, mint, peanut oil and lemon juice add color and refreshing flavor to this chilled bulgur salad.
Provided by My Food and Family
Categories Recipes
Time 2h45m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 18 g, Fiber 4 g, Sugar 2 g, Protein 4 g
FREEKEH, CHICKPEA AND HERB SALAD
There is a lot to love about freekeh, an earthy grain that I'd like to see catch on in more kitchens. It cooks up in about 25 minutes, and it's light, like coarse bulgur, which it resembles, except that the color is darker and greener. But freekeh has a more complex flavor than bulgur. What stands out is its smokiness, a result of the production process, in which durum wheat - the type used for many pastas - is harvested while still green and soft, and carefully roasted in the husk over open fires. The wheat is beaten to remove the chaff, and in the Middle East it is sold whole or cracked. The cracked version is what you're more likely to find here in the United States, and happily it's become easy to do so. Look on the shelves of Middle Eastern markets, at whole-food markets or online. Cracked freekeh is tastier and easier to work with than whole freekeh. Add it to soups or stews, or use in the same way you would use rice or bulgur. The cracked wheat has a grassy, herbal quality that also makes it great for use in lemony salads like this one, in which the freekeh is tossed with chickpeas, scallions and a welcome dash of bright green in the form of fresh mint and parsley.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, vegetables, appetizer, main course, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat a medium-size heavy saucepan over medium-high heat and add freekeh. Toast in the dry pan, shaking pan or stirring, until freekeh becomes fragrant, 2 to 3 minutes. Add 2 cups water and salt and bring to a boil.
- Reduce heat to low, cover and simmer 20 to 25 minutes or until water has been absorbed. Turn off heat and uncover. Place a clean dish towel over the pot and return lid. Let sit at least 10 minutes. Uncover and allow freekeh to cool another 10 minutes.
- In a large bowl, combine freekeh, chopped herbs, celery, scallions and chickpeas and toss together. In a small bowl, whisk together lemon juice, cumin, garlic, salt and olive oil; toss with salad. Taste and add more lemon juice if desired. Serve right away or let sit for up to 1 hour before serving.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 13 grams, Carbohydrate 37 grams, Fat 16 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 387 milligrams, Sugar 4 grams
MEDITERRANEAN CRACKED WHEAT SALAD
This is a recipe I found while looking for a good Tabbouleh recipe. I'm always altering it by adding sun dried tomatoes, using different olives etc and it always comes out fantastic. The original recipe calls for water but I prefer vegetable or chicken stock. (Cooking time includes time to heat broth and roast pepper).
Provided by mmjj_d
Categories Grains
Time 1h
Yield 6-10 1/2 cup, 6-10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 285.8, Fat 18.6, SaturatedFat 5.7, Cholesterol 24.1, Sodium 621.5, Carbohydrate 23.9, Fiber 2.5, Sugar 4, Protein 8.7
ORANGE-SCENTED CRACKED WHEAT SALAD
This light, fruity, nutty salad is a nice change from potato or pasta salad as a barbecue side dish and is always popular at potlucks. I got it from the Silver Palate Cookbook.
Provided by batifol
Categories Grains
Time 1h20m
Yield 8-12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 280.4, Fat 12, SaturatedFat 1.2, Sodium 10.8, Carbohydrate 41.9, Fiber 9, Sugar 12.8, Protein 6.3
TABBOULEH - ARMENIAN CRACKED WHEAT SALAD
Make and share this Tabbouleh - Armenian Cracked Wheat Salad recipe from Food.com.
Provided by Mark Marcarian
Categories Sauces
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 9
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 WITH GREEN OLIVES AND GOLDEN RAISINS
Steps:
- Place the wheat berries, a sprinkling of salt, and enough water to cover them by 2 inches in a 2-quart saucepan. Bring to a boil, reduce the heat, and simmer until the wheat berries are tender but not mushy, about 45 minutes. Drain and set aside. Meanwhile, place the bulgur in a large bowl and cover with 1 1/2 cups of steaming hot water. Let it sit about 15 minutes, stirring occasionally, until the water is absorbed and the bulgur is soft. (I always taste it; the bulgur shouldn't have any crunch or hard edges.) Add the cooked wheat berries to the bulgur.
- Whisk together the citrus zests, juices, olive oil, kosher salt, and crushed red pepper in a small bowl. Add the dressing to the grains and toss well. Add the parsley, mint, cilantro, olives, raisins, and celery hearts, and use a rubber spatula to combine enough to moisten all ingredients. Taste again for seasonings, adding additional salt, citrus juice, or olive oil as needed.
More about "cracked wheat salad recipes"
MEDITERRANEAN CRACKED WHEAT SALAD - GARLIC & ZEST
From garlicandzest.com
4.1/5 (9)Total Time 20 minsCategory Main Course, Salad, Side DishCalories 331 per serving
- In a medium bowl add the bulgur wheat and boiling water and cover tightly with saran wrap. Set aside for 15-20 minutes for the wheat to absorb the liquid.
- Zest the lemon and place the zest in a small bowl. Juice the lemon — you should have about 1/4 cup — if not, juice another half of a lemon to equal 1/4 cup of juice. Add the garlic, parsley, salt, pepper oregano and red pepper. In a steady stream, whisk in the olive oil. Set aside.
MEDITERRANEAN CRACKED WHEAT SALAD - SIDECHEF
From sidechef.com
5/5 (2)Total Time 40 minsCuisine MediterraneanCalories 460 per serving
- In a medium bowl add Bulgur Wheat (1 cup) and boiling Water (1 3/4 cup) and cover tightly with saran wrap. Set aside for 15-20 minutes for the wheat to absorb the liquid.
- Meanwhile, add Kalamata Olives (1/2 cup), Celery (1/2 cup), Red Onion (1/3 cup), Pepperoncini Pepper (1/2 cup), Canned Chickpeas (8 ounce), Grape Tomatoes (1 cup) and Radish (1/2 cup) in a large bowl.
- Zest the Lemon (1) and place the zest in a small bowl. Juice the lemon — you should have about 1/4 cup — if not, juice another half of a lemon to equal 1/4 cup of juice.
- Add the Fresh Parsley (1/4 cup), Garlic (1 clove), Kosher Salt (1/2 teaspoon), Ground Black Pepper (1/4 teaspoon), Dried Oregano (3/4 teaspoon) and Crushed Red Pepper Flakes (1 pinch).
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