CRANBERRY-WALNUT TABBOULEH
Make and share this Cranberry-Walnut Tabbouleh recipe from Food.com.
Provided by spatchcock
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine bulgur and cranberries in a medium bowl.
- Add 1 c boiling water.
- Let stand 30 miniutes or so until water is absorbed and buligur is soft.
- Fluff mixture with a fork.
- Stir in chopped parsley and the remaining ingredients, and toss gently to combine.
CRANBERRY SAUCE WITH WALNUTS
Traditional cranberry sauce is nice, but this jazzed-up version is several steps above. It travels well, and all the women in my family serve it. The apricot preserves, lemon and toasted walnuts make it different. -Dee Buckley, Salado, Texas
Provided by Taste of Home
Time 40m
Yield 3-1/2 cups.
Number Of Ingredients 6
Steps:
- In a large saucepan over medium heat, bring sugar and water to a boil. Simmer, uncovered, for 10 minutes. Stir in the cranberries. Cook until berries pop, about 15 minutes. , Remove from the heat. Stir in preserves and lemon juice. Transfer to a bowl. Serve warm, at room temperature or chilled. Stir in walnuts just before serving.
Nutrition Facts : Calories 178 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 40g carbohydrate (37g sugars, Fiber 1g fiber), Protein 1g protein.
TABBOULEH WITH APPLES, WALNUTS AND POMEGRANATES
This grain-free tabbouleh, a perfect side for a Passover meal, comes from chef Michael Solomonov of Zahav.
Provided by Joan Nathan
Categories easy, quick, salads and dressings
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Mix the parsley, pomegranate seeds, apples and red onion in a medium bowl. Stir in the pepper or paprika, honey, lemon juice and olive oil. Season to taste with salt and mix thoroughly. If desired, at this point the mixture may be covered and refrigerated for up to two days.
- In a dry skillet over medium heat, stir the walnuts until toasted, about 3 minutes. Sprinkle the walnuts with a pinch salt and crush them with the side of a knife or in a mortar and pestle until they are in coarse pieces.
- Stir in the crushed walnuts. (If the tabbouleh has been refrigerated, set it out at room temperature for an hour before adding the walnuts.)
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 16 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 195 milligrams, Sugar 11 grams
CRANBERRY AND WALNUT RELISH
A knob of butter helps mellow the lip-puckering quality of cranberries in this savory-sweet holiday staple.
Provided by David Leite
Categories condiments
Time 30m
Yield 5 cups
Number Of Ingredients 11
Steps:
- Tie rosemary and sage together with kitchen twine, and set aside. Place a medium enameled or stainless steel saucepan over medium-low heat, and melt butter. Add onion. Cover and cook, stirring occasionally, until tender but not browned, about 5 minutes.
- Add rosemary and sage, dried cranberries, apple cider, orange juice, 1 cup sugar and the salt. Simmer until liquid is reduced by half. Add fresh cranberries and simmer, stirring frequently to prevent burning, until relish is thick and sticky, 15 to 20 minutes. Taste and adjust sugar as needed. Add walnuts and allow to cool. Allow relish to chill, preferably overnight, before serving.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 5 grams, Carbohydrate 55 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 23 milligrams, Sugar 44 grams, TransFat 0 grams
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FALL TABBOULEH WITH APPLES, WALNUTS, AND POMEGRANATES
From alexandracooks.com
5/5 (1)Total Time 1 hr 15 minsEstimated Reading Time 4 mins
- Place the bulgur in a large bowl. Cover with cold water by a few inches. Let sit for at least one hour. Drain. Transfer to another large bowl.
- Add the parsley, apple, onion, and walnuts. Place one half of the pomegranate in your hand, halved side down. With a wooden spoon, beat the heck out of it until all of the arils have dropped into the bowl. This video may offer some guidance. Repeat with remaining pomegranate halves.
- Add half of the olive oil, the juice of 1 lemon (straining out the seeds), and 1 teaspoon kosher salt. Add pepper to taste. Toss to coat. Taste. Add the remaining oil if desired, the juice of the second lemon or as much to taste as you would like and more salt and pepper to taste. I’ve been using about 1.5 teaspoons kosher salt and the juice of two lemons. I’ve also adjusted with 1/2 a teaspoon of sugar to counter the tartness.
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