Asian Bulgur Rice Salad Recipes

ASIAN BULGUR RICE SALAD

Asian Bulgur Rice Salad image

Some people call me the "Queen of Wheat" because I'm always telling them how to use it in creative ways. This tasty bulgur rice salad was a hit with my family. I often add cooked chicken or seafood to turn it into a main dish. -Brenda Tew of Shelley, Idaho

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 20

Ingredients

1/2 cup uncooked bulgur
1-1/2 cups boiling water
1-1/2 cups cooked long grain rice
1/2 cup thinly sliced celery
1/2 cup coarsely grated carrot
1/2 cup sliced green pepper
1/4 cup dried cranberries
SALAD DRESSING:
1/4 cup minced fresh parsley
1/4 cup rice vinegar
2 tablespoons olive oil
1 tablespoon finely chopped onion
1 tablespoon water
1 teaspoon sesame oil
1 teaspoon honey
1 garlic clove, minced
1/2 teaspoon each salt, ground mustard and Chinese five-spice powder
1/4 teaspoon pepper
9 cups torn mixed salad greens
1/4 cup sliced almonds, toasted

Steps:

Place bulgur in a small bowl. Stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain and squeeze dry., In a large bowl, combine the rice, celery, carrot, green pepper, cranberries and bulgur. In a small bowl, whisk the parsley, vinegar, olive oil, onion, water, sesame oil, honey, garlic and seasonings. Pour over rice mixture; toss gently to coat. , Arrange greens on salad plates. Top with rice mixture; sprinkle with almonds.

Nutrition Facts : Calories 203 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 227mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

BLACK RICE SALAD RECIPE

Black Rice Salad Recipe image

This Asian flavored black rice salad is bright, fresh, and packed with good for you ingredients like black rice, snow peas, and radishes. Easy to make, filling, hearty, flavorful, and perfect for meal prep.

Provided by Aysegul Sanford

Categories Salad

Time 45m

Number Of Ingredients 15

Ingredients

1 cup black rice (rinsed and drained)
4 cups water
1 teaspoon kosher salt
3 tablespoons rice vinegar
1 small shallot (or 2 teaspoons minced red onion)
2 teaspoons honey
2 teaspoons Asian Chili-Garlic Sauce
2 cloves garlic (minced)
1 teaspoon fresh ginger (grated)
¼ cup olive oil
1 tablespoons toasted sesame oil
1 cup sugar snap peas (cut into 1-2 inch pieces)
5 radishes (- sliced thinly)
1 red or yellow bell pepper (seeded and chopped)
¼ cup fresh cilantro (roughly chopped)

Steps:

Place black rice, salt, and water in a medium sized saucepan over medium heat. Bring it to a boil and cook until the rice is tender, 20-25 minutes. Drain and let it cool.
Make the salad dressing by whisking together rice vinegar, shallot, honey, chili garlic sauce, garlic, and ginger. While still whisking, drizzle in the olive oil and sesame oil until fully combined.
To assemble the salad, place now-cooled black rice, sugar snap peas (or shelled edamame), radishes, bell pepper, and cilantro in a large salad bowl. Drizzle it with the dressing and give it a gentle toss.
Give it a taste for seasoning and add in if necessary. Serve.

Nutrition Facts : Calories 362 kcal, Carbohydrate 44 g, Protein 5 g, Fat 19 g, SaturatedFat 3 g, Sodium 603 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 15 g, ServingSize 1 serving

GELSON'S BULGUR SALAD WITH ASIAN DRESSING

Gelson's Bulgur Salad With Asian Dressing image

This is a delicious make-ahead salad, which is sold in the Deli case at Gelson's Market here in Los Angeles.

Provided by lynnski LA

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 cups water
1 cup Bulgar wheat
1 cup red cabbage, thinly sliced
1 cup carrot, peeled and coarsely grated
1 cup red seedless grapes
1/2 cup red bell pepper, chopped
1/2 cup green onion, chopped
1/2 cup fresh parsley, chopped
1/3 cup rice vinegar
2 tablespoons peanut oil
1 tablespoon soy sauce
1 tablespoon sesame oil, oriental type
1 tablespoon sesame seeds, toasted
1 teaspoon Dijon mustard

Steps:

Bring 2 cups of water to a boil in a 1 quart saucepan, stir in bulgur, cover pan, remove from heat, and let stand until the bulgur is softened, at least 15 minutes.
Drain bulgur, transfer to a large bowl, add remaining salad ingredients (except dressing) and toss to combine.
For the dressing, place dressing ingredients in a blender and blend until smooth.
Pour over salad and toss to coat.
Cover and refrigerate until well chilled.
Can be made a day ahead, keep refrigerated.

Nutrition Facts : Calories 199.8, Fat 11.7, SaturatedFat 1.9, Sodium 301.3, Carbohydrate 23, Fiber 4.8, Sugar 9.4, Protein 3.8

ORIENTAL BULGUR RICE SALAD

Oriental Bulgur Rice Salad image

This tasty salad makes a nice side dish or a good main dish by adding cooked chicken or seafood. The recipe comes from Taste of Homes Light & Tasty magazine.

Provided by Barb G.

Categories Grains

Time 40m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

1/2 cup bulgur
1 1/2 cups boiling water
1 1/2 cups cooked long-grain rice
1/2 cup thinly sliced celery
1/2 cup corasely grated carrot
1/2 cup sliced green pepper
1/4 cup dried cranberries
1/4 cup minced fresh parsley
1/4 cup rice vinegar
2 tablespoons olive oil
1 tablespoon finely chopped onion
1 tablespoon water
1 teaspoon sesame oil
1 teaspoon honey
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon Chinese five spice powder
1/4 teaspoon pepper
9 cups torn mixed salsg greens (Baby greens are nice)
1/4 cup sliced almonds, toasted

Steps:

Place bulgur in a bowl.
Stir in boiling water.
Cover and let stand 30 minutes or until most of the liquid is absorbed.
Drain and squeeze dry.
In a bowl combine the rice, celery, carrot, green pepper, cranberries, and bulgur.
In a jar with a tight-fitting lid, combine the parsley, vinegar, olive oil, onion, water, sesame oil, honey, garlic and seasonings; SHAKE WELL.
Pour over rice mixture; toss gently to coat.
Arrange greens on salad plates.
Top with rice mixture; sprinkle with almonds.

Nutrition Facts : Calories 176.4, Fat 7.6, SaturatedFat 1, Sodium 212.7, Carbohydrate 24.5, Fiber 3.7, Sugar 2.4, Protein 3.8

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