Cracked Wheat Salad With Vegetables Recipes

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GRILLED SALMON WITH RED WINE BBQ SAUCE, HAZELNUT BUTTER AND CRACKED WHEAT SALAD WITH GRILLED VEGETABLES



Grilled Salmon with Red Wine BBQ Sauce, Hazelnut Butter and Cracked Wheat Salad with Grilled Vegetables image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 3h25m

Yield 4 servings

Number Of Ingredients 38

1/4 cup coarsely chopped toasted hazelnuts
1/4 cup coarsely chopped dried cherries
1 1/2 sticks unsalted butter, at room temperature
Salt and freshly ground black pepper
1 cup medium-grind bulgur
2 1/2 cups boiling water
Salt and freshly ground black pepper
1/2 red bell pepper
1/2 yellow bell pepper
1 zucchini, halved lengthwise
4 stalks asparagus, trimmed
1/2 pint cherry tomatoes
2 jalapeno peppers, grilled, peeled, and chopped with seeds
Canola oil
1/2 cup freshly chopped flat-leaf parsley
1 teaspoon finely grated lemon zest
3 lemons, juiced
1/2 cup extra-virgin olive oil
2 tablespoons canola oil
2 shallots, finely chopped
1 clove garlic, finely chopped
2 cups red wine (recommended: Columbia Crest Merlot)
1 1/2 cups ketchup
3/4 cup water
2 tablespoons ancho chili powder
1 tablespoon paprika
1 heaping tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 chopped canned chipotle chile in adobo
2 tablespoons dark brown sugar
1 tablespoon honey
1 tablespoon molasses
Salt and freshly ground black pepper
4 (6-ounce) skin-on salmon fillets
Canola oil
Salt and pepper
Parsley leaves, for garnish

Steps:

  • For the hazelnut butter: Combine all ingredients in a bowl of a food processor and mix until combined; season with salt and pepper. Transfer to a small bowl, cover and refrigerate for 30 minutes. Remove from refrigerator 15 minutes before using.
  • For the salad: Heat the grill to high. Place the bulgur in a large bowl; add the boiling water, 2 teaspoons salt and 1/4 teaspoon pepper, stir and let sit at room temperature until tender, about 25 minutes. If any water remains, place in a fine sieve and press down on it.
  • Put the vegetables in a large bowl, toss with a few tablespoons of canola oil and season with salt and pepper.
  • Grill the vegetables on the grates of the grill in a single layer. Grill the peppers until charred on all sides, place in a bowl, cover with plastic wrap and let steam for 10 minutes. Remove the skin, seeds and core and coarsely chop. Grill the zucchini for 3 to 4 minutes per side until slightly charred and just tender, about 4 minutes per side. Remove from the grill and cut crosswise into 1/2-inch thick slices. Grill the asparagus for 3 to 5 minutes per side or until just crisp tender. Remove from the grill and cut on the bias into 1/2-inch pieces. Grill the tomatoes until charred all over and just tender, about 5 minutes total.
  • Place all of the vegetables, including the jalapeno and the parsley in the bowl with the cooked bulgur. Whisk together the zest, lemon juice, olive oil and salt and pepper in small bowl. Add the dressing to the salad and toss to combine. Let sit at room temperature until serving.
  • For the Barbecue sauce: Heat the oil in a medium saucepan over medium heat. Add the shallots and garlic and cook until soft, about 4 minutes.
  • Add the wine, increase the heat to high and cook until reduced to about 1/2 cup. Add the ketchup and the remaining ingredients and cook until thickened and slightly reduced, stirring occasionally, about 20 minutes. Transfer to a bowl and let cool slightly.
  • For the salmon: Heat grill to high, cast iron grill pan over high heat, or large nonstick saute pan over high heat. Brush salmon on both sides with canola oil and season with salt and pepper. Grill for about 4 minutes per side, brushing with some of the bbq sauce every 30 seconds. Remove from the grill, place on a platter and brush with more of the sauce. Serve on top of cracked wheat salad and place a tablespoon of the hazelnut butter on top of each salmon fillet. Garnish with parsley leaves and serve.

CRACKED WHEAT WITH STIR-FRIED VEGETABLES



Cracked Wheat with Stir-Fried Vegetables image

A perfect Indian breakfast or midday snack recipe made of cracked wheat and flavored with ginger, cumin, cilantro, and lemon.

Provided by Sunaina

Categories     Everyday Cooking     Vegan     Breakfast and Brunch

Time 1h15m

Yield 4

Number Of Ingredients 12

1 cup cracked wheat
2 tablespoons olive oil
1 medium onion, chopped
1 teaspoon cumin seeds
½ cup chopped carrots
½ cup chopped green beans
1 teaspoon finely chopped ginger
½ cup peas
½ cup chopped roasted peanuts
1 lemon, juiced
salt and ground black pepper to taste
¼ cup chopped cilantro

Steps:

  • Bring 3 cups water to a boil in a saucepan. Add cracked wheat and soak until soft, about 30 minutes. Drain and set aside.
  • Heat olive oil in a large pan over medium heat. Add onion and cumin seeds. Stir-fry until golden brown, 3 to 5 minutes. Add carrots, green beans, and ginger; stir-fry for 10 minutes. Add peas and stir-fry for 5 minutes. Add soaked cracked wheat and toss well, but do not overmix. Remove from heat; add peanuts and lemon juice and mix well. Season with salt and pepper. Garnish with cilantro and serve hot.

Nutrition Facts : Calories 286.4 calories, Carbohydrate 29.7 g, Fat 16.6 g, Fiber 6 g, Protein 9.1 g, SaturatedFat 2.3 g, Sodium 193 mg, Sugar 2.8 g

VEGETABLES WITH CRACKED WHEAT



Vegetables with Cracked Wheat image

A delicious, easy-to-make Armenian/Italian-inspired dish bursting with flavor. You can substitute green beans or cauliflower - or whatever suits your tastes - for the red cabbage! Excellent served with a green salad and crusty bread.

Provided by GEKKO

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 16

¼ cup olive oil
1 cup chopped onions
3 cloves garlic, minced
4 cups coarsely chopped red cabbage
½ cup chopped red bell pepper
1 ½ cups uncooked cracked wheat
3 cups seasoned tomato sauce
1 cup water
1 teaspoon dried basil
½ teaspoon paprika
¼ teaspoon dried oregano
¼ teaspoon dried thyme
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon grated Parmesan cheese to taste
fresh basil leaves for garnish

Steps:

  • Heat the olive oil in a large skillet over medium high heat, and saute the onions about 5 minutes, until tender. Stir in the garlic, then mix in the cabbage and red bell pepper. Continue to cook just until slightly tender.
  • Stir the cracked wheat into the skillet. Pour in the tomato sauce and water, and bring to a boil. If the liquid does not completely cover everything, add more water and tomato sauce. Season with dried basil, paprika, oregano, thyme, salt, and pepper. Reduce heat to low, cover, and simmer 20 minutes, until all the liquid has been absorbed. Top with Parmesan cheese and fresh basil leaves to serve.

Nutrition Facts : Calories 322.4 calories, Carbohydrate 44.5 g, Cholesterol 0.5 mg, Fat 15.6 g, Fiber 9.7 g, Protein 6.8 g, SaturatedFat 2.3 g, Sodium 1646.2 mg, Sugar 19.1 g

TABBOULEH - ARMENIAN CRACKED WHEAT SALAD



Tabbouleh - Armenian Cracked Wheat Salad image

Make and share this Tabbouleh - Armenian Cracked Wheat Salad recipe from Food.com.

Provided by Mark Marcarian

Categories     Sauces

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 9

1 1/2 cups fine bulgur
1 bunch fresh parsley, minced fine
1 bunch scallion, minced fine
4 tomatoes, skinned and peeled, if desired chopped fine
1 bunch of fresh mint or 2 teaspoons dried mint
1/2 teaspoon ground red pepper (optional)
1/3 cup olive oil (pure or substitute)
1/3 cup lemon juice
salt

Steps:

  • Soak bulgur in cold water to cover, for an hour or so.
  • Squeeze out the water with hands and mix with other ingredients except oil, lemon juice and salt.
  • Mix with olive oil, lemon juice and salt, using proportions agreeable to your taste.
  • It is important that vegetables be minced very fine.
  • Serve in a bowl or dish surrounded with Romaine leaves or fresh tender grape leaves.
  • The leaves are used to scoop up the salad.
  • Prepare the mixture early enough so flavors blend.

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