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1 cup bulghur/bulgur/burghul
Place bulghur in a heatproof bowl and pour the 2 cups of boiling water over it. Cover the dish and let it stand for 30 minutes, or until the water is absorbed. Fluff with a fork.
In a serving bowl, combine the cooked bulghur with the walnuts, raisins or currants, celery, sunflower seeds and chives. Core (but don't peel) and finely dice the apple and toss with half the lemon juice, then add it, along with the remaining lemon juice and the rest of the ingredients, to the bulghur mixture. Toss until thoroughly combined. Serve at once or chill until needed.
Poster's Notes:
This is one of my favorite salads--it can be held on a buffet for a fairly long time (can be eaten room temp. or cold) without spoiling. Regardless of what the instructions say, you can do the bulghur part first, mix up the rest, and add it to the bulghur after 30 minutes, so it's a pretty quick salad.
Posted by Kathy Hertzler
Nutritional Info Per Serving: N/A
2 cups boiling water
2/3 cups coarsely chopped walnuts
1/2 cup raisins or currants
1 large stalk celery, finely diced
1/4 cup sunflower seeds, toasted
2 tbsp. minced chives
1 medium apple, finely diced
juice of 1/2 lemon
1/4 cup olive oil
1 tbsp. honey (or to taste)
1/2 tsp. cumin
1/4 tsp. cinnamon
dash nutmeg
Sometimes there seems to be a bit a water that doesn't get absorbed in the bulghur. It probably has something to do with my measuring skills and how long I allow it to set, but I pour that extra off if it's there. I also add a bit more cinnamon and honey because I like that taste.