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.
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.
Time 50m Yield 1 serving(s) Number Of Ingredients 10 Steps:
In medium bowl, mix bulgur with 1/8 teaspoon salt and 1/2 cup boiling water. Cover; let sit until bulgur is tender, 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 extra liquid; return to bowl. Add feta, shallot, parsley, cucumber and 1/2 dressing. In another bowl toss lettuce with remaining dressing. Top with bulgur mixture and pine nuts.
Time 35m Yield 9 servings. Number Of Ingredients 13 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.
Yield serves 6-8 Number Of Ingredients 6 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.
Time 50m Yield 7 Number Of Ingredients 19 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with olive oil or non-stick cooking spray. Prepare the croutons by spreading bread cubes over prepared baking sheet. Lightly spray cubes with oil or cooking spray and bake for 20 minutes or until golden brown. Remove from oven and cool. Prepare the dressing by whisking together the sour cream, mayonnaise, lemon juice, mustard, honey, rosemary, salt and pepper. Cover and refrigerate until ready to serve. Prepare the salad by placing the chicken in a pan and cover with water. Bring just to a boil, cover and reduce the heat to medium-low. Cook 10 minutes, or until chicken is cooked through. Remove from heat, drain and cool; dice or pull into shreds. Combine the chicken with the celery, raisins and lemon peel. When ready to serve, stir together the lemon juice and olive oil. Tear the lettuce into small pieces and toss with the lemon and oil mixture. Divide between plates and top with the chicken salad. Garnish with onion rings, a sprinkling of pine nuts and the croutons.
