Bulgur Salad with Golden Raisins Recipe
Yield: 6 to 8 | Total time: 2 hours 30 min
I like to make a big bowl of some type of whole grain salad early in the week and keep it in the refrigerator for an easy lunch or a mid-morning bite after a work out. Bulgur, wheat berries that have been parboiled then dried and cracked, makes for delicious cold or warm dishes and soaks up the flavors you add to it. I like steaming bulgur briefly if eating warm, otherwise, I find the resulting texture better after soaking it in cool water for a few hours. This is a simple salad and you can really toss in anything, from a variety of herbs and vegetables to grilled chicken or smoked fish. Try more bulgur recipes, like Bulgur and Kale Casserole with Yogurt Topping by Martha Rose Shulman, or Lentil, Bulgur, and Aubergine Pilaf by Yotam Ottolenghi.
Bob's Red Mill offers a large variety of products, including high-quality grains, seeds, flours as well as gluten-free choices.
- 1 1/2 cups quick-cooking Bulgur, preferably Bob's Red Mill
- Juice and zest of 1 lemon, preferably organic
- 1/3 cup golden raisins
- 1/2 cup chopped fresh tomato
- 1/2 cup peeled and chopped English cucumber
- 1 shallot or 4 green onions, chopped
- Extra virgin olive oil, to taste (start with 3 tablespoons)
- 1/2 to 3/4 cup chopped fresh parsley and mint leaves
- Salt and pepper, to taste
Note: 1 1/2 cups raw bulgur will yield about 2 1/2 cups once it's been soaked and drained.
- Place bulgur in a large bowl and pour cold water to cover by at least 3 inches. Let sit on kitchen counter about 2 hours or until bulgur is tender but not mushy. Drain, rinse, and drain again at least 20 minutes.
- Combine remaining ingredients with bulgur and stir to combine. Taste and add more lemon juice, olive oil, salt and pepper, as needed. Serve as a salad or a side dish with fish or chicken.
Date Published: March 1, 2013
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