Wednesday, April 8, 2009

Bulgur Salad

Bulgur is one of those grains I often forget about and I really should not. Over the last few years I have started cooking almost solely with whole grains (occasionally I just have to have some white sticky rice although) and the only down side is that they take a long time to cook. I'm always calling Ryan asking him to put on the brown rice before I get home from work so we can eat at a decent hour. I forget how quickly bulgur takes to cook. It is great for when you are in a time crunch and tastes great especially in this salad. The cranberries and lemon gives this salad a fresh twist that is perfect for spring.


4-6 servings

  • 2 cups bulgur
  • 1/4 cup pine nuts
  • 2-3 spring onions
  • 1/2 cup dried cranberries
  • 2 tablespoons olive oil or butter
  • 2 cups vegetable broth
  • 1 small hand full fresh flat leaf parsley
  • zest of one lemon and juice of half a lemon
  • salt and pepper


Toast the pine nuts in a dry skillet over medium heat until golden brown color, but be careful not to burn them. Once done, remove from skillet and set aside.

Thinly slice the spring onions and chop the dried cranberries. In a large saucepan add the olive oil and saute the spring onions over medium heat until soft.

Add the vegetable stock to the saucepan and bring to a boil, then add the bulgur and let boil for a couple of minutes, stirring occasionally. Add the cranberries and then remove from heat and let stand until the bulgur is soft (10 to 15 minutes). Drain excessive stock if necessary.

Grate the zest of one lemon and the juice of half that lemon into the saucepan, add the toasted pine nuts and parsley. Use a fork to fluff the bulgur until everything is mixed well. Season to taste with additional sea salt and pepper. Enjoy warm, room temperature or cold.

Recipe from me

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