Bulgur Salad With Greens Barberries And Yogurt Recipes

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BULGUR SALAD WITH GREENS, BARBERRIES AND YOGURT



Bulgur Salad With Greens, Barberries and Yogurt image

I bought some dried barberries at my Iranian market not too long ago and have been adding them to frittatas and salads. They're tart dried fruits, about the size of currants. You can substitute dried cranberries or dried cherries for them.

Provided by Martha Rose Shulman

Categories     salads and dressings

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 15

2 cups water
Salt to taste
1 cup medium bulgur
1 generous bunch Swiss chard, about 1 pound
1/3 cup extra virgin olive oil
1 garlic clove, minced
Freshly ground pepper
2 tablespoons chopped fresh tarragon
1 to 2 tablespoons (to taste) chopped fresh mint
1 teaspoon za'atar
1/2 teaspoon ground allspice
2 to 3 tablespoons barberries or chopped dried cranberries or cherries (to taste)
3 tablespoons fresh lemon juice
1 cup drained yogurt or thick Greek style yogurt
1-2 additional garlic cloves

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.

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 10 grams, Carbohydrate 26 grams, Fat 15 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 589 milligrams, Sugar 5 grams

BULGUR WHEAT SALAD



Bulgur Wheat Salad image

Fresh seasonings jazz up bulgur in this bright and simple side. Combined with ripe tomatoes and green onions, this scrumptious dish from Millie McDonough of Homeland, California is a winner.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 9

1 cup bulgur
1 cup boiling water
2 tablespoons lemon juice
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 cup minced fresh parsley
2 medium tomatoes, chopped
4 green onions, chopped

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.

Nutrition Facts : Calories 137 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 210mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

GREENS AND BULGUR GRATIN



Greens and Bulgur Gratin image

Categories     Leafy Green     Side     Bake     High Fiber     Casserole/Gratin     Mozzarella     Parmesan     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 as a main course or 6 as a side dish

Number Of Ingredients 10

1/2 cup coarse bulgur*
2 pounds assorted greens such as kale, collard, escarole, spinach,Swiss chard, and/or mustard greens
6 large garlic cloves, minced
3 tablespoons olive oil
1/4 cup freshly grated Parmesan (about 1 ounce)
6 ounces chilled whole-milk or part-skim mozzarella, grated coarse
For topping
1/2 cup fine fresh bread crumbs
1 tablespoon olive oil
*available at natural foods stores and specialty foods shops

Steps:

  • In a heatproof bowl pour enough boiling water over bulgur to cover by 1 inch. Cover bowl with a plate to trap steam and let stand 20 minutes. Drain bulgur in a large fine sieve, pressing out excess liquid, and transfer to a bowl.
  • Keeping each variety of green separate, tear greens into bite-size pieces, discarding stems. Still keeping greens separate, wash thoroughly by dunking in a sinkful of water and transfer to a colander to drain.
  • Put coarser greens (kale or collard) in a 4 1/2- to 5-quart kettle and steam in water clinging to leaves, covered, over moderate heat, stirring occasionally, until wilted, about 4 minutes. Add delicate greens (escarole, spinach, Swiss chard, and/or mustard) to coarse greens and steam, covered, stirring occasionally, until just wilted, 3 to 4 minutes. Drain greens in colander, pressing out excess liquid.
  • In a large heavy skillet cook garlic in oil over moderate heat,stirring, until softened but not golden. Stir in greens and bulgur and season generously with salt and pepper. Stir in Parmesan and remove skillet from heat.
  • Preheat oven to 400°F. and lightly oil a 1 1/2-quart gratin dish or other shallow baking dish.
  • Spread half of greens mixture in dish and sprinkle evenly with mozzarella. Spread remaining greens mixture over mozzarella and smooth top with a rubber spatula. Gratin may be prepared up to this point 8 hours ahead and chilled, covered.
  • Make topping:
  • In a small bowl with a fork stir together bread crumbs and oil until crumbs are evenly moistened.
  • Sprinkle topping over greens mixture and bake in middle of oven 30 minutes, or until bubbling and top is browned lightly.

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