I love bulgur. Bulgur wheat is a whole wheat grain that has been cracked and partially pre-cooked.
As a whole grain, it has naturally high-fiber and is low-fat. In this salad I have used dried cranberries but it is also
delicious with pomegranate seeds. Use whatever nut you like. You can also use rocket or cilantro instead of spinach.
As a whole grain, it has naturally high-fiber and is low-fat. In this salad I have used dried cranberries but it is also
delicious with pomegranate seeds. Use whatever nut you like. You can also use rocket or cilantro instead of spinach.
Bulghur salad
3 servings
6 oz whole grain Bulghur
1 onion, thinly sliced
1 garlic clove, crushed
1 tsp cumin
1 tsp paprika
1/2 tsp seasalt
1/4 tsp cayenne pepper
1/2 cauliflower, in small florets
2 carrots, thick slices
A good handfull baby spinach
2 tbsp pinenuts or almond slivers
2 tbsp died cranberries
Cook the bulghur in salted water according to the packet instructions. Drain. Pour into a large serving dish.
Stir in 1-2 tablespoons olive oil and half the spinach.
Boil cauliflower and carrots in lightly salted water until al dente. Drain.
Heat a frying pan, add olive oil, onion and garlic and fry until soft and translucent, about 5 minutes.
Add cumin, salt, cayenne and papirka and fry for another minute or so. Add cauliflower, carrots and the rest of
the spinach leaves. Fry until tender. Spoon vegetables over the bulghur. Top with dried cranberries and pine nuts.
3 servings
6 oz whole grain Bulghur
1 onion, thinly sliced
1 garlic clove, crushed
1 tsp cumin
1 tsp paprika
1/2 tsp seasalt
1/4 tsp cayenne pepper
1/2 cauliflower, in small florets
2 carrots, thick slices
A good handfull baby spinach
2 tbsp pinenuts or almond slivers
2 tbsp died cranberries
Cook the bulghur in salted water according to the packet instructions. Drain. Pour into a large serving dish.
Stir in 1-2 tablespoons olive oil and half the spinach.
Boil cauliflower and carrots in lightly salted water until al dente. Drain.
Heat a frying pan, add olive oil, onion and garlic and fry until soft and translucent, about 5 minutes.
Add cumin, salt, cayenne and papirka and fry for another minute or so. Add cauliflower, carrots and the rest of
the spinach leaves. Fry until tender. Spoon vegetables over the bulghur. Top with dried cranberries and pine nuts.