Nutrition Facts

  • One serving:
  • (2/3 cup)
  • Calories:
  • 203
  • Fat:
  • 8 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 227 mg
  • Carbohydrate:
  • 30 g
  • Fiber:
  • 5 g
  • Protein:
  • 5 g
  • Diabetic Exch:
  • 1-1/2 starch, 1-1/2 fat, 1 vegetable.
Contest Winning Recipe

Asian Bulgur Rice Salad

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

SERVINGS

6

CATEGORY

Salads

PREP

15 min.

TOTAL

15 min.

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 olive oil
  • 1 tablespoon finely chopped onion
  • 1 tablespoon water
  • 1 teaspoon each sesame oil and 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 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 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.

Printed from tasteofhome.com Jul 23, 2008

Copyright Reiman Media Group, Inc © 2008