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Asian Bulgur Rice Salad Recipe

Photo by: Taste of Home

Some people call me the "Queen of Wheat" because I'm always telling them how to use it in creative ways. This tasty salad was a hit with my family. I often add cooked chicken or seafood to turn it into a main dish. -Brenda Tew of Shelley, Idaho

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6 Servings
Prep: 15 min. + standing

Ingredients

1/2 cup uncooked bulgur
1-1/2 cups boiling water
1-1/2 cups cooked long grain rice
1/2 cup thinly sliced celery
1/2 cup coarsely grated carrot
1/2 cup sliced green pepper
1/4 cup dried cranberries
SALAD DRESSING:
1/4 cup minced fresh parsley
1/4 cup rice vinegar
2 tablespoons Crisco® Extra Virgin Olive Oil
1 tablespoon finely chopped onion
1 tablespoon water
1 teaspoon sesame oil
1 teaspoon honey
1 garlic clove, minced
1/2 teaspoon each salt, ground mustard and Chinese five-spice powder
1/4 teaspoon pepper
9 cups torn mixed salad greens
1/4 cup sliced almonds, toasted

Directions

Place bulgur in a small bowl. Stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain and squeeze dry.
In a large 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. Yield: 6 servings.

Nutritional Analysis: One serving (2/3 cup) equals 203 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 227 mg sodium, 30 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 vegetable.

Asian Bulgur Rice Salad published in Light & Tasty February/March 2004, p37

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