Asian Bulgur Rice Salad Recipes

Steps:

• Place bulgur in a bowl.
• Stir in boiling water.
• Cover and let stand 30 minutes or until most of the liquid is absorbed.
• Drain and squeeze dry.
• In a bowl combine the rice, celery, carrot, green pepper, cranberries, and bulgur.
• In a jar with a tight-fitting lid, combine the parsley, vinegar, olive oil, onion, water, sesame oil, honey, garlic and seasonings; SHAKE WELL.
• Pour over rice mixture; toss gently to coat.
• Arrange greens on salad plates.
• Top with rice mixture; sprinkle with almonds.

Steps:

• In a large saucepan, bring broth and bulgur to a boil over high heat. Reduce heat; cover and simmer for 20 minutes or until tender and broth is almost absorbed. Remove from the heat; let stand at room temperature, uncovered, until broth is absorbed. , In a small bowl, whisk the oil, lemon juice, parsley, salt and pepper. , In a large serving bowl, combine the bulgur, beans, tomatoes, cucumber and onions. Drizzle with dressing; toss to coat. Sprinkle with cheese and pine nuts.

Steps:

• Bring 2 cups of water to a boil in a 1 quart saucepan, stir in bulgur, cover pan, remove from heat, and let stand until the bulgur is softened, at least 15 minutes.
• Drain bulgur, transfer to a large bowl, add remaining salad ingredients (except dressing) and toss to combine.
• For the dressing, place dressing ingredients in a blender and blend until smooth.
• Pour over salad and toss to coat.
• Cover and refrigerate until well chilled.
• Can be made a day ahead, keep refrigerated.