Asian Bulgur Rice Salad

Name: Asian Bulgur Rice Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings.
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 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

Some people call me the "Queen of Wheat" because I'm always telling them how to use it in creative ways. This tasty bulgur rice 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

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 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 small bowl, whisk the parsley, vinegar, olive oil, onion, water, sesame oil, honey, garlic and seasonings. Pour over rice mixture; toss gently to coat.
Arrange greens on salad plates. Top with rice mixture; sprinkle with almonds.

Editor's Note

Look for quinoa in the cereal, rice or organic food aisle.

Nutrition Facts

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

Originally published as Oriental Bulgur Rice Salad in Light & Tasty February/March 2004