Bulgur Salad With Cherries Recipes

SOUR CHERRY BULGUR SALAD

Steps:

• Add 2 cups water to a medium saucepot. Season with salt and drizzle in some olive oil, then stir in the bulgur. Bring a boil over high heat, then cover, lower to a simmer and cook until the grains are tender, about 1 hour. Allow bulgur to come to room temperature.
• Combine the bulgur wheat with the cherries, parsley, walnuts, red onion and dill in a large bowl, reserving about 1 tablespoon of each herb for garnish. Gently mix to combine. Add the extra-virgin olive oil, lemon juice and grated garlic and season to taste. Transfer to a serving bowl and garnish with feta, reserved herbs and a drizzle of olive oil.

CHERRY BULGUR SALAD

Steps:

• Cut cherries in half and pit them, working over a bowl to catch their juices.
• Puree the pitted cherries in a food processor, discard pulp and keep juice.
• Mix bulgur and the juice you kept, in the bowl and set aside until the juice is absorbed. (1/2-1 hour).
• Add grated onion, garlic, cumin powder, gren onions, oil, salt andd pepper. Mix well.
• Add remaining ingredients and stir for 2-3 minutes.
• Cover and refrigerate for a few hours before serving.

BULGUR SALAD WITH CHERRIES

Steps:

• In a medium saucepan with a tight-fitting lid, bring 2 cups water to a boil. Stir in bulgur and 1/4 teaspoon salt. Cover, reduce heat to low, and cook until water is absorbed and bulgur is tender, about 15 minutes.
• Meanwhile, in medium bowl, whisk together oil, lemon juice, and shallot; season with salt and pepper. Add bulgur and toss to combine. Refrigerate, uncovered, until cool, about 10 minutes.
• Add cherries, herbs, and walnuts to bulgur mixture; toss to combine. Season again with salt and pepper. Serve.