Orange Scented Cracked Wheat Salad Recipes

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.

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.

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.

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.

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.

Steps:

• Mix bulgur and water and set aside for 30 minutes, until all of the water is absorbed. (There is a special kind of bulghur used in Turkish Kisir, but any bulgur or cracked wheat that can be prepared in this way will work).
• Add remaining ingredients, adding the red pepper paste last. (Trader Joe's makes Red Pepper Spread with Eggplant and Garlic, which works pretty well. The Turkish spread is called Ajvar (Ayvar/Hayvar/Havyar), and it is much more spicy).
• Refrigerate and serve cold.

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.

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.