Bulgar Wheat And Flageolet Salad Recipes

BULGUR WHEAT SALAD

Steps:

• Place bulgur in a large bowl; stir in water. Cover and let stand for 30 minutes or until liquid is absorbed. , In a small bowl, whisk the lemon juice, oil, garlic and salt. Stir into bulgur. Add parsley. , Cover and refrigerate for at least 1 hour. Just before serving, stir in the tomatoes and onions.

BULGUR WHEAT AND KALE SALAD

Steps:

• For the bulgur: In medium saucepot over medium-high heat, bring the chicken stock to a boil. Add the bulgur, cover and reduce the heat to medium-low. Simmer the bulgur until tender, about 15 minutes. Let stand 5 minutes, and then fluff with fork.
• For the cider vinaigrette: Combine the vinegar, shallots and agave nectar in small glass jar with a tightly fitted lid. Shake to combine. Add the oil and shake vigorously to emulse. Season with salt and pepper. Set aside until ready for use.
• For the salad: In a large mixing bowl, gently combine the bulgur, almonds, apricots, kale and red onions. Add the vinaigrette and mix until thoroughly dressed. Season with salt and pepper. Serve garnished with the chives.

BULGUR WHEAT, DATE & CLEMENTINE SALAD

Steps:

• Put the bulgur wheat and spices in a large bowl, season with salt and pour over 140ml boiling water. Cover with cling film and leave to sit for 10 mins. Fluff with a fork, then add the chopped dates, parsley, chickpeas and most of the almonds. Pour the dressing ingredients into a glass jar with a fitted lid and add some seasoning. Shake well and pour over the salad.
• Just before eating, mix the spinach through, top with the clementine slices and scatter with the remaining almonds.

BULGAR WHEAT AND FLAGEOLET SALAD

Steps:

• Rinse and drain thoroughly the beans. Bring the water to the a boil in a pan. Add the bulgar wheat, bring back to a boil then cover and simmer for 7 minutes. Remove from the heat and leave covered for a further 5-6 minutes, until the water is absorbed an the grains are soft and swollen. Mix together the oil, shoyu and oregano. Add to the hot bulgar wheat, season and leave to cool. Once cooked, add the flageolet beans, red pepper, spring onion and celery and comine using a fork. Chill 3-4 hours before serving to allow the flavors to marry.