Walnut Tarragon Bulgur Recipes
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.
BULGUR AND LENTIL SALAD WITH TARRAGON AND WALNUTS
Categories Salad Side Vegetarian Walnut Lentil Summer Chill Tarragon Bulgur Simmer Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Serves 4 as an entrée or 6 as a side dish
Number Of Ingredients 11
Steps:
- In a small bowl combine shallot and 1 tablespoon vinegar. In a small saucepan simmer lentils in water to cover by 2 inches until just tender but not falling apart, 15 to 20 minutes, and drain well. Add hot lentils to shallot mixture and season with salt and pepper. Cool mixture, stirring occasionally.
- In a small heavy saucepan combine 1 1/2 cups water, bulgur, and salt and simmer, covered, until water is absorbed, 12 to 15 minutes. Transfer bulgur to a large bowl and cool completely, stirring occasionally.
- Add lentils to bulgur with celery, carrot, tarragon, remaining 2 tablespoons vinegar, oil, walnuts,and salt and pepper to taste and toss well. Salad may be make 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
WALNUT-TARRAGON CHICKEN TENDERS
Moist and delicious with a rich crusty coating, these chicken tenders are guaranteed to become a family favorite. Substitute cream for milk if you want to enrich the flavors even more.
Provided by DustyLV
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Beat the egg together with the milk in a shallow bowl. Combine the walnuts, flour, tarragon, and salt in a second shallow bowl. Dip the chicken strips first into the egg mixture, then into the flour mixture, coating evenly, and place on a plate.
- Melt the butter with the oil in a large skillet over medium-high heat. Fry the chicken in small batches in the butter mixture until the coating is browned and crispy, about 5 minutes. Test one to be sure it is cooked through. Chicken should be no longer pink and juices run clear. Drain on paper towels.
Nutrition Facts : Calories 705.9 calories, Carbohydrate 22.5 g, Cholesterol 148.7 mg, Fat 54.3 g, Fiber 1.7 g, Protein 33.1 g, SaturatedFat 14.3 g, Sodium 173.5 mg, Sugar 2 g
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- Sprinkle the cleaned and washed carp with salt and black pepper inside and outside. Pour the white wine over the carp and pour some of it inside as well. Let it sit while preparing the filling.
- Soak the bulgur in hot water so it swells. Braise the finely chopped onions in enough oil with the chopped carrots , then add the garlic, mushrooms (also chopped) and boil until the water evaporates.
- Add salt, black pepper and dried tarragon crushed between your palms. Add the drained bulgur and after a few minutes, take the stuffing off from the heat. Add the chopped walnuts and mix.
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- In a medium saucepan, cover the lentils with water. Add the bay leaf and 1/2 teaspoon salt; bring to a boil. Reduce the heat and simmer until the lentils are tender, about 20 minutes. Drain well.
- Meanwhile, in a medium bowl, pour the warm water over the bulgur and let soak until tender, about 30 minutes. Drain the bulgur and lightly squeeze it dry. Transfer it to a large bowl.
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