This is a perfect salad for hot days or emergencies when you need to conserve fuel.
Bulgur Walnut Salad is a vegetarian whole-grain salad that can be served as an accompaniment to meat, a filling for pita, or as a main dish. The combination of whole wheat and walnuts makes it a complete protein.
Bulgur is not cracked wheat. Bulgur is to cracked wheat as instant rice is to regular rice or quick oats are to rolled oats. Be sure you have bulgur, and not cracked wheat, for the best results. A #2 medium grind bulgur is usually the best for this salad.
BULGUR-WALNUT SALAD (Pantry Cooking: Unlocking Your Pantry’s Potential, page 95)
1 cup bulgur
4 cups very hot tap water
2 tablespoons dried onion
2 tablespoons parsley flakes
1 cup finely chopped walnuts
1/2 cup golden raisins
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
In a medium bowl, stir together bulgur and water. Let stand 1 hour. Drain and press dry. Stir in onion, parsley, nuts, and raisins. In a small bowl, beat together remaining ingredients. Toss with the bulgur mixture. Refrigerate at least 2 hours to blend flavors. Serve with additional lemon juice or red wine vinegar. May be served in pita bread. Makes 4 to 6 main dish servings.
