BULGUR, APRICOT, AND PINE NUT DRESSING
Sweet and sour dried apricots and creamy feta brighten this dressing, for a lively contrast with the more soothing Thanksgiving dishes usually on the table.
Time 50m
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Heat oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then cook pine nuts, stirring constantly, until golden, 2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain.
- Add onion to pan, then reduce heat to moderately low and cook, stirring occasionally, until softened but not browned, about 6 minutes. Add bulgur and cook, stirring, 1 minute. Stir in water, apricots, salt, and pepper and bring to a boil. Remove pan from heat and let stand, covered, until bulgur is tender, about 30 minutes. Stir in nuts, feta, parsley, and salt and pepper to taste.
BULGUR WITH RAISINS AND PINE NUTS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toast 1 cup bulgur in olive oil in a saucepan over medium heat, stirring, 5 minutes. Add 1 1/2 cups water and 1/2 teaspoon kosher salt. Bring to a boil, then reduce the heat to low; cover and simmer until the water is absorbed, 12 minutes. Stir in 1/4 cup chopped mixed parsley, mint and/or scallions, 2 tablespoons each olive oil, toasted pine nuts and chopped raisins, and the juice of 1/2 lemon. Season with salt.
BULGUR SALAD WITH FETA AND PINE NUTS
Bulgur, a nutty chewy Middle Eastern staple--ready with just a soak. Loaded with fiber and protein, and low-sodium.
Provided by Skippy BW
Categories Grains
Time 50m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- In medium bowl, mix bulgur with 1/8 teaspoon salt and 1/2 cup boiling water. Cover; let sit until bulgur is tender, about 30 minutes.
- Meanwhile, in a small dry skillet over very low heat, toast pine nuts tossing constantly until golden. 3 to 4 minutes.
- In a small bowl, whisk together lemon juice and oil, season with salt and pepper; set aside.
- Drain bulgur in a fine- mesh sieve, pressing to remove extra liquid; return to bowl. Add feta, shallot, parsley, cucumber and 1/2 dressing.
- In another bowl toss lettuce with remaining dressing. Top with bulgur mixture and pine nuts.
Nutrition Facts : Calories 392.1, Fat 23.6, SaturatedFat 7.4, Cholesterol 33.4, Sodium 440.1, Carbohydrate 37.2, Fiber 8.5, Sugar 4.4, Protein 13.1
BULGUR SALAD WITH FETA AND PINE NUTS
Veg out with this textured toss of chewy grains, tangy cheese, crunchy nuts, shallot, cuke, and citrus. Bulgur is packed with fiber and protein.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 10
Steps:
- In a medium bowl, mix bulgur with 1/8 teaspoon salt and 1/2 cup boiling water. Cover; let sit until bulgur is tender (but still slightly chewy), about 30 minutes.
- Meanwhile, in a small dry skillet over very low heat, toast pine nuts, tossing constantly, until golden, 3 to 4 minutes. In a small bowl, whisk together lemon juice and oil. Season with salt and pepper; set aside.
- Drain bulgur in a fine-mesh sieve, pressing to remove excess liquid; return to bowl. Add feta, shallot, parsley, cucumber, and half the dressing; season with salt and pepper. In another bowl, toss lettuce with remaining dressing. Top with bulgur mixture and pine nuts.
Nutrition Facts : Calories 157 g, Fat 8 g, Fiber 3 g, Protein 3 g
APRICOT AND PINE NUT STUFFING
Stuffing for use with, for example, loin of pork
Provided by strangeinplaces
Time 30m
Yield Makes Portions
Number Of Ingredients 0
Steps:
- Melt the butter in a frying pan over a low heat. Add the shallots and garlic, season and fry over a low heat for 5 minutes until soft but not coloured.
- Tip into a bowl and set aside to cool, before adding the sage, apricots, pine nuts, parsley and breadcrumbs.
- Mix and season to taste.
BULGUR WITH APRICOTS AND ALMONDS
Categories Fruit Nut Side Vegetarian Quick & Easy Apricot Almond Fall Spring Healthy Parsley Bulgur Gourmet Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Toast almonds in a dry small heavy skillet over moderate heat, stirring, until fragrant and pale golden, about 2 minutes.
- Cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring frequently, until softened and beginning to brown, about 8 minutes. Add bulgur and cook, stirring, 2 minutes.
- Stir in water, salt, and pepper and simmer, covered, 5 minutes. Remove from heat, then add apricots and butter and stir until butter is melted. Let stand, covered, 5 minutes. Stir in parsley and almonds.
BULGUR WITH TOMATOES MINT AND TOASTED PINE NUTS
This comes from 125 Meatless Main Dishes. Posting for ZWT3. This can be made ahead of time, but should come to room temperature before serving. They recommend serving this with Monterey Jack cheese, peach or champagne mustard and cucumber slices.
Provided by dicentra
Categories Grains
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring the water to a boil and stir in the bulgur. Cover and reduce heat to low, and simmer for 20 minutes. Let stand an additional 5 minutes before removing the lid.
- Turn into a bowl and allow to cool for a few minutes.
- Meanwhile, core, seed and chop the tomatoes.
- Toast the pine nuts.
- Toss together with the bulgur, tomatoes, green onions, mint and parsley.
- Whisk the dressing ingredients together in a small bowl, then pour over the bulgur. Toss well to combine.
- To serve, mound the salad on lettuce leaves an garnish with the pine nuts.
Nutrition Facts : Calories 398.6, Fat 26.1, SaturatedFat 2.9, Sodium 175.5, Carbohydrate 38.4, Fiber 10.5, Sugar 5.9, Protein 9.3
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