Bulgur Wheat Salad

Bulgur Wheat Salad
 
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This recipe was uploaded
by raycooksandeats

 
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Ingredients

Ingredients
Method
 
  • 150g Course Bulgur Wheat
  • 350ml Hot Vegetable/Chicken Stock
  • 2 Carrots
  • 1 Large White Onion
  • 2Tbs Ground All Spice
  • Large bunch of flat leaved parsley/ or coriander
  • 4 Spring Onions
  • 500g Cherry Tomatoes
  • Lemon or Lime to finish
Step 1: Finely slice the onion and dice the carrots into 1cm squares. Cook for 15mins in a large pan with oil.

Step 2: Add the bulgur wheat and all spice then stir for 1min. Season and add enough of the stock to the mixture so that it is just covered then bring it to the boil.

Step 3: When it has come to the boil, take it off the heat and cover. You need to leave it for 20mins.

Step 4: Finely chop the parsley or coriander and spring onions. Quarter the cherry tomatoes and cut the lemon or lime into wedges.

Step 5: Fluff the salad with a fork and stir in the herbs, spring onion and squeeze over a couple of wedges of the lemon/ lime. Serve with cherry tomatoes on top and a drizzle of oil and any extra wedges of lemon/lime on the side.

Bulgur Wheat Salad

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This recipe was uploaded by raycooksandeats

 
 
This is a really lovely salad to make for dinner with enough leftover to take for lunch the next day. We had it with jerk chicken after being inspired by some we had at a friend’s house the week before. This salad will go with anything though so feel free to be inventive.

Method


Step 1: Finely slice the onion and dice the carrots into 1cm squares. Cook for 15mins in a large pan with oil.

Step 2: Add the bulgur wheat and all spice then stir for 1min. Season and add enough of the stock to the mixture so that it is just covered then bring it to the boil.

Step 3: When it has come to the boil, take it off the heat and cover. You need to leave it for 20mins.

Step 4: Finely chop the parsley or coriander and spring onions. Quarter the cherry tomatoes and cut the lemon or lime into wedges.

Step 5: Fluff the salad with a fork and stir in the herbs, spring onion and squeeze over a couple of wedges of the lemon/ lime. Serve with cherry tomatoes on top and a drizzle of oil and any extra wedges of lemon/lime on the side.

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