Bulgur And Lentil Salad With Tarragon And Walnuts Recipes
BULGUR AND LENTIL SALAD
The best lentils for this hearty salad are French green lentils or black beluga lentils. They're more likely to stay intact while cooking than brown lentils.
Provided by Martha Rose Shulman
Categories easy, lunch, weekday, salads and dressings, main course, side dish
Time 45m
Yield Serves six
Number Of Ingredients 13
Steps:
- Combine the lentils, onion, garlic and bay leaf in a saucepan, and add 2 to 3 cups water, enough to cover by an inch or two. Bring to a gentle boil, add salt to taste, reduce the heat, cover and simmer 25 minutes until tender but intact. Remove from the heat. Remove and discard the onion, garlic cloves and bay leaf. Drain.
- Meanwhile, place the bulgur in a medium bowl, and add salt to taste. Cover with 2 cups hot or boiling water, and allow to sit for 20 to 25 minutes until most of the water is absorbed. Drain through a strainer and squeeze out the water.
- Combine the lentils, bulgur, scallions, radishes, parsley and mint in a large bowl or salad bowl. Whisk together the lemon juice, cumin, salt and pepper to taste, and the olive oil. Toss with the salad, and serve.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 16 grams, Carbohydrate 43 grams, Fat 19 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 309 milligrams, Sugar 2 grams
WALNUT TARRAGON BULGUR
Categories Side Vegetarian Quick & Easy Low Cal Low/No Sugar Walnut Healthy Tarragon Bulgur Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a small bowl stir together shallot, 1/4 teaspoon salt, and vinegar and let mixture stand while cooking bulgur.
- In a small heavy saucepan bring water with remaining 1/4 teaspoon salt to a boil. Stir in bulgur and cook, covered, over low heat 10 to 12 minutes, or until water is absorbed. Transfer bulgur to a large bowl and cool completely, stirring occasionally with a fork to break up lumps. Stir in shallot mixture, tarragon, oil, walnuts, and salt and pepper to taste.
LENTIL AND BULGUR SALAD
Lentils, bulgur, and feta cheese give this salad its Middle-Eastern flavor. Pack it for a picnic, or serve it with crisp lettuce as a light supper.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 45m
Number Of Ingredients 8
Steps:
- In a medium saucepan, cover lentils with water by 1 inch. Bring to a boil; reduce to a simmer. Cover, and cook until lentils are tender but still holding their shape, 15 to 20 minutes. Drain well.
- Meanwhile, bring 1 cup water to a boil in a small saucepan. Stir in bulgur,1/2 teaspoon salt, and 1/4teaspoon pepper. Cover; remove from heat, and let stand until bulgur has absorbed liquid, 30 minutes.
- Transfer bulgur to a large bowl. Gently stir in lentils, tomatoes, scallions, lemon juice, and oil. Serve sprinkled with feta.
Nutrition Facts : Calories 367 g, Fat 11 g, Fiber 19 g, Protein 18 g
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