5.12.2013

Bulgur Salad with Herbs, Apricots and Pistachios


I really love experimenting with different grains, often serving them very simply (so as to become familiar with their flavors and textures) as a side with dinner, but now I'm moving on to more grain-based salads and bulgur was one I hadn't yet tried in salad form. I do know it's used in many Middle Eastern dishes like
 tabbouleh, often substituted for rice or couscous and even served as porridge. It has a slight nutty flavor and I prefer it to quinoa (which I just can't seem warm up to, sorry about that), although bulgur IS wheat, which I know a lot of you are avoiding now.
The latest issue of Fine Cooking featured a dish with bulgur and lots of intriguing flavors. I loved that it can double as a side OR a salad. It'll travel beautifully, so you could take this along on a picnic. The flavors are marvelous....the tangy sweet of the apricots, the crunch of the pistachios and those herbs! Yum. The mixture of herbs adds so much freshness to the salad; hopefully, you'll have some available in your herb garden this summer.

Bulgur Salad with Herbs, Apricots and Pistachios
Adapted slightly from Fine Cooking Magazine, June/July Issue




Ingredients:
2 cups bulgur
Kosher salt
2/3 cup plus 2 Tablespoons extra virgin olive oil
1/2 cup minced onion
3 medium cloves garlic, minced
Generous 1/2 cup roughly chopped apricots
1 cup coarsely chopped fresh flat leaf parsley
3/4 cup coarsely chopped fresh cilantro
3/4 cup coarsely chopped fresh mint
generous 1/2 cup chopped, roasted, salted pistachios
1/2 cup fresh lemon juice
Freshly ground black pepper

Method:
In a large skillet, toast the bulgur over medium heat, stirring constantly with a wooden spoon, until darker in color and aromatic, about 3 minutes. Remove to a bowl.
Bring 2 cups of water  with 1 teaspoon of salt to a boil.
Heat 2 tablespoons of the oil in the skillet and add the onion and garlic. Cook, stirring, until softened. Remove from heat, stir in the bulgur, apricots and 2 cups boiling water. Stir. Cover and let stand for 30-40 minutes until all the fluid has been absorbed. Gently stir in the parsley, mint, cilantro and pistachios. Add salt and pepper.
In a small bowl, whisk the remaining cup of olive oil into the lemon juice. Pour over the salad, correct the seasonings if necessary, and serve. Makes about 7 cups.

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The winner of the Amish cookbook is Grace, from A Southern Grace. I've sent you an email, please email me at bsmithw@gmail.com with your address and I'll mail the book ASAP.


Congratulations!

23 comments:

  1. Barbara I love burgul especially in salads!

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  2. Congrats to Grace!

    This bulghur salad looks and sounds delicious!

    Cheers,

    Rosa

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  3. Congratulations, Grace!
    The salad looks very flavourful and wholesome!

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  4. I've always been fond of bulgur, especially in a Tabbouleh salad. Your salad sounds full of wonderful flavors and healthy too.
    Sam

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  5. What a lovely combination especially with the apricots and pistachios.

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  6. I have that recipe dog-eared! I'm glad someone got to it before me so I know it's a winner!

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  7. What a beautiful salad! I do like quinoa, but I'd love this with bulgur, too.

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  8. I've never tried bulgur. Hmmm...

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  9. Yay Grace. Congratulations. As for the salad Barbara I was only recently lamenting the lack of grains in my diet.

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  10. This is my favorite type of dinner salad - I love a combination of grains mixed with nuts, vegetables and fruit.

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  11. Tasty combination...sweet, savory and nutty...looks perfect Barbara.
    Have a lovely week :)

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  12. thanks again for the cookbook, barbara!
    i like bulgur, but it can be so dry. the lemon and the herbs are great in this, but the pistachios seal the deal. :)

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  13. Delicious looking combination of flavours :D

    Cheers
    CCU

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  14. I always learn something new (and yummy) when I come visit! I didn't know what bulgur was but now I'm very curious to use it in my cooking! And I love incorporating fruit into my salads :)

    Thanks for posting this, Barbara!

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  15. Se ve muy bien Barbara absolutamente delicioso y saludable una exquisitez,abrazos y abrazos.

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  16. I do enjoy quinoa - maybe it's the brand I use. I need to try bulgar too. This salad is loaded with flavor!

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  17. Ha! I thought you meant hamburgers at first!

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  18. This dish sounds like a perfect mid day meal for the Indian summer...so full of flavours.

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  19. Good afternoon Barbara, We love bulgar wheat in this household. During the summer time I usually make more than I need so that I can make up a different salad during the week.
    I love the addition of apricots and pistachios... very nice.
    Best Wishes
    Daphne

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  20. This Bulgur Salad with Herbs, Apricots and Pistachios is a healthy and flavorful salad. Sounds refreshing and perfect for these hot hot days!

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  21. I've tried barley, but I've never tried bulgar. At first I wrote burger LOL!

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  22. Bulghur, apricots, and pistachios? Yummm!!!

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  23. Barbara,

    I love this salad. The additon of tangy apricots is brillant.

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