Salad with bulgur
Votes: 3
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 386, total fat 17 G., saturated fats 5 G., proteins 9 G., carbohydrates 55 G., fiber 13 G., cholesterol 15 mg, sodium 229 mg, sugar 1 G.
Calories 386, total fat 17 G., saturated fats 5 G., proteins 9 G., carbohydrates 55 G., fiber 13 G., cholesterol 15 mg, sodium 229 mg, sugar 1 G.
This delicious and easy-to-make Moroccan-style side dish goes well with any grilled meat or poultry. To ensure the bulgur is fluffy and especially appetizing, sauté it in a mixture of butter and olive oil before cooking until it releases a pleasant nutty aroma. Once the bulgur is cooked, serve with a light, refreshing salad of cucumbers, black olives, and fresh dill, dressed with red wine vinegar and olive oil.
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Recipe:
In a saucepan over medium heat, toast 2 cups bulgur in 1–2 tablespoons each butter and olive oil until golden and crackling. Add 4 cups water and season with salt; cover and simmer until the liquid is absorbed and the bulgur is completely tender, about 20 minutes. Slice a seedless cucumber and toss with 2 teaspoons red wine vinegar, 2 teaspoons olive oil, 1/4 cup finely chopped dill, and a small handful of halved pitted black olives. Serve the cucumber salad over the bulgur.
Recipes with similar ingredients: bulgur groats, cucumbers, olive, wine vinegar, dill
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