Best 5 Bulgur Salad With Greens Barberries And Yogurt Recipes

BULGUR SALAD

Steps:

• Toast 2 cups bulgur in 1 to 2 tablespoons each butter and olive oil in a saucepan over medium heat until golden and crackly. Add 4 cups water and season with salt; cover and simmer until the liquid is absorbed and the bulgur is just tender, about 20 minutes. Cut a seedless cucumber into chunks; toss with 2 teaspoons red wine vinegar, 2 teaspoons olive oil, 1/4 cup chopped dill and a small handful of pitted, halved black olives. Serve the cucumbers over the bulgur. Photograph by Tina Rup

BULGUR SALAD WITH GREENS, BARBERRIES AND YOGURT

Steps:

• Bring 2 cups water to a boil in a medium saucepan. Add the bulgur and salt to taste, reduce the heat, cover and simmer 20 minutes, or until the water is absorbed. Remove from the heat, uncover and place a clean dishtowel over the pan, then replace the lid. Allow to sit undisturbed for 10 minutes. Uncover and place on a baking sheet or in a wide bowl to cool.
• Meanwhile, strip the chard leaves from the stems (retain the stems if they're wide and meaty) and wash well in 2 changes of water. Steam above 1 inch of boiling water for about 2 minutes, until wilted; alternatively, blanch for about 1 minute in salted boiling water. Transfer to a bowl of cold water, then drain and squeeze out excess water, taking the chard up by the handful. Chop fine.
• Dice the chard stems. Measure out 1 cup. Heat 1 tablespoon of the olive oil over medium heat in a medium skillet and add the chard stems. Cook, stirring, for about 3 minutes, just until crisp-tender. Add 1 minced garlic clove, stir for about 30 seconds, until fragrant, and remove from the heat.
• Combine the bulgur, chopped chard, chard stems, chopped tarragon and mint, za'atar, allspice and barberries in a large bowl. Whisk together the lemon juice, salt and pepper to taste, and olive oil. Toss with the bulgur mixture. Transfer to a platter or a wide salad bowl.
• Pound the remaining garlic to a paste with a pinch of salt in a mortar and pestle. Stir into the yogurt. Spoon on top of the salad and serve.

BULGUR SALAD WITH GREEN ONION VINAIGRETTE

Steps:

• Place bulgur in a large bowl, pour 3 cups boiling water over, cover the bowl with plastic wrap and let sit until tender, about 15 to 20 minutes. Drain well, squeezing out as much water as possible, if needed. Return the cooked bulgur to the bowl and mix in the onion, tomatoes, parsley, mint, and 4 sliced green onions. Place the lime juice, honey, serrano, and 1/2 cup chopped green onion in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. If the mixture appears too thick, blend in a few tablespoons of cold water, and season with salt and pepper, to taste. Transfer the salad to a platter and drizzle with the green onion vinaigrette.

EASY BULGUR SALAD

Steps:

• In a large bowl, pour 1 cup boiling water over the bulgur. Cover with plastic wrap; let stand until water is absorbed, about 30 minutes.
• Add cucumber, onion, parsley, garlic, lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to combine. Serve warm, cold, or at room temperature. (To chill, cool, then refrigerate in an airtight container for up to 1 day.)

MEDITERRANEAN BULGUR SALAD

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.