Wild Rice And Bulgur Salad Recipes

Steps:

• In a large saucepan, bring broth and bulgur to a boil over high heat. Reduce heat; cover and simmer for 20 minutes or until tender and broth is almost absorbed. Remove from the heat; let stand at room temperature, uncovered, until broth is absorbed. , In a small bowl, whisk the oil, lemon juice, parsley, salt and pepper. , In a large serving bowl, combine the bulgur, beans, tomatoes, cucumber and onions. Drizzle with dressing; toss to coat. Sprinkle with cheese and pine nuts.

Steps:

• Bring 2 quarts water with 2 teaspoons salt to a boil in a 3-quart saucepan. Put bulgur in a large bowl, then pour half of boiling water over it and soak, uncovered, until tender, about 1 hour. Add wild rice to water remaining in pan and simmer, covered, until tender and grains are split open, 1 to 1 1/4 hours.
• Drain bulgur and wild rice together in a large colander.
• Wash leeks in a bowl of cold water, agitating leeks, then lift out and drain in a sieve.
• Melt butter in a 3- to 4-quart wide heavy saucepan over moderately low heat. Add leeks, onion, carrots, celery, and remaining 1/2 teaspoon salt and cook, stirring occasionally, until tender, about 10 minutes. Stir in rice and bulgur and cook, covered, stirring occasionally, until heated through, 5 to 10 minutes. Season with salt and pepper.

Steps:

• Rinse the rice. Boil according to the pack instructions, adding the chickpeas for the final 4 mins. Drain and allow to cool a little, then mix through the cranberries and onion.
• Whisk together the garlic, olive oil, lemon juice and seasoning to make a dressing. Toss with the rice mixture, then pile onto a large serving plate. Crumble over the feta, then scatter with parsley. Serve warm or cold.

Steps:

• Boil rice in 4 cups of water for 45 minutes.
• Let rice stand for 40 more minutes, then drain and cool.
• Add fruit together and sprinkle with orange jello and mix.
• Fold in Cool Whip and mix well.
• Sprinkle top with coconut.
• Refrigerate.
• NOTE: If you prepare this a day ahead of time, do not add the Cool Whip or coconut until the next day. Before you add the whipped topping, drain off excess fluid that has accumulated overnight.

Steps:

• Heat oil in large nonstick skillet over medium-high heat.
• Add onion, celery, cranberries and bulgur.
• Cook until wheat is browned, 3-4 minutes, stirring often to prevent burning.
• Add cooked wild rice, broth, and thyme.
• Stir well.
• Simmer, covered, until wheat is cooked (about 15 minutes).
• Stir in green onions.
• Season with salt and pepper to taste.
• This can be served immediately (while warm), or you can make it 1-2 days ahead and refrigerate.
• To reheat, cover and bake at 350 for 45 minutes.

Steps:

• Preheat oven to 350°F.
• In a large saucepan or stockpot, melt butter over medium heat.
• Add bulgar and cook for about 2 minutes.
• Stir in celery and onion and cook for about 3 more minutes, or until just tender.
• Stir in broth, cooked wild rice, parsley, pepper and if using dried, the basil and oregano.
• Bring to a boil, reduce to a simmer, cover and simmer for 10 minutes.
• Stir in mushrooms, walnuts and, if using fresh, the basil and oregano.
• Transfer to a 2-QT baking dish with cover.
• Cook, covered, for about 20 minutes or until all the liquid is absorbed.
• For Vegetarian do not use chicken broth.