Best 2 Pomegranate Bulgur Salad Recipes
Pomegranate bulgur salad is a delectable blend of flavors and textures that creates a delightful dish. Made with wholesome bulgur, juicy pomegranates, crisp vegetables, and a tangy dressing, this salad is a feast for the senses. The nutty flavor of the bulgur pairs perfectly with the sweet-tartness of the pomegranates, while the crunch of the vegetables adds a refreshing element to every bite. Drizzled with a zesty dressing, this salad is a perfect accompaniment to any meal or as a light and satisfying main course.
Here are our top 2 tried and tested recipes!
POMEGRANATE-BULGUR SALAD
Golden raisins, parsley leaves, and ruby-red pomegranate seeds add color to this fiber-rich bulgur salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- In a medium bowl, combine bulgur and salt. Top with boiling water and cover bowl with a plate until water is absorbed, 30 minutes.
- Toss with scallions, parsley, mint, raisins, pomegranate seeds, lemon juice, and olive oil, and season to taste with salt and pepper.
Nutrition Facts : Calories 291 g, Fiber 11 g, Protein 7 g, Sodium 299 g
SMOKED BULGUR AND POMEGRANATE SALAD
This colorful and flavorful mountain of bulgur, flecked with pomegranates, walnuts and herbs, is typical of the out-of-the box thinking of the chef Ori Menashe. He learned how to char vegetables in a heavy pan from chefs from Mexico City, who did a pop-up at his Los Angeles restaurant Bestia before it opened and showed him their technique for adding a smoky flavor to rice. (Libyan and Egyptian cooks also have started stews this way for centuries.) Just be careful about the hot pepper as it chars; it might make you cough, so keep the window open for the 6 minutes it takes to do this. This recipe yields 8 cups of cooked bulgur, but you only need 6 cups for the salad. Use those leftover 2 cups in other salads or add them to soups for heft and texture.
Provided by Joan Nathan
Categories dinner, lunch, grains and rice, salads and dressings, appetizer, side dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Prepare the bulgur: In a large, dry heavy pan over high heat, use tongs to char the onion, celery, carrot, bay leaves and chile until completely burnt, about 6 to 8 minutes. Add 8 cups of water and the salt, and cook until reduced by half, about 25 minutes.
- Put the bulgur in a large bowl. Strain and pour the hot charred vegetable stock over the bulgur. Stir the bulgur and cover with plastic wrap until all the liquid is absorbed, about 30 minutes. (Drain the bulgur if there is any water left in the bowl.) This will yield about 8 cups bulgur. (You can use extra bulgur for a side dish, toss it into salads, like tabbouleh, or add it to soups.)
- Meanwhile, make the vinaigrette: Mix the vinegar and shallot in a small bowl and set aside for 10 minutes. Sprinkle with the salt and pepper, then slowly drizzle in the olive oil while whisking until the dressing is emulsified.
- Assemble the salad: In a large bowl, mix 6 cups of the bulgur, the pomegranate seeds, walnuts, red onion, mint and basil. Season with salt and pepper to taste. Add the vinaigrette and toss until just incorporated, but don't overmix. Taste and adjust the salt as needed.
- In a small bowl, stir together the crème fraîche, garlic, chile and dill and spread the mixture on the bottom of a serving platter. Pile the salad on top and finish with a drizzle of pomegranate molasses and a pinch more pepper.
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the salad will taste. If possible, use organic fruits and vegetables.
- Choose a good quality bulgur: Bulgur is a whole grain that is made from cracked wheat. It is important to choose a good quality bulgur that is not too fine or too coarse. A medium-grain bulgur is a good choice.
- Cook the bulgur properly: Bulgur is cooked by simmering it in water or broth. It is important to cook the bulgur until it is tender but not mushy. The package directions will tell you how long to cook the bulgur.
- Let the bulgur cool: Before adding the other ingredients to the salad, let the bulgur cool completely. This will help to prevent the salad from becoming watery.
- Use a light dressing: A light dressing will allow the flavors of the other ingredients in the salad to shine through. A simple vinaigrette or lemon-tahini dressing is a good choice.
- Add some crunch: Adding some crunchy vegetables, such as chopped cucumbers or bell peppers, will add texture and flavor to the salad.
- Don't be afraid to experiment: There are many different ways to make a pomegranate bulgur salad. Feel free to experiment with different ingredients and flavors to create a salad that you love.
Conclusion:
Pomegranate bulgur salad is a healthy and delicious salad that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With its colorful ingredients and refreshing flavors, pomegranate bulgur salad is sure to be a hit at your next gathering.
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