Bulghur Salad With Nuts, Honey, Cheese, PomegranateFeb 1st, 2013 | By Peter Minakis | Category: Ancient Greece, Appetizer, Bulgur, Cheese, Featured, Fruit, Greek, Greek Wine, Herbs, Honey, Olive Oil, Quick, Vegetarian
I made this salad this past Sunday for guests who attended my Ancient Greek Food & Wine dinner. The main ingredient here is bulghur wheat, an ancient ingredient made of cracked durum wheat, parboiled and then dried.
It gets sifted and then separated according to the size of the kernels. It’s a whole grain, super-healthy for you, makes for a fine alternative to pasta or rice and attention quinoa lovers…you’re gonna love bulghur wheat.
I’ve seen Greek applications for bulghur wheat in both warm and cold dishes and today we’re going to taste the latter. This salad is very easy to make, I suggest prepping the remaining ingredients while the bulghur wheat is boiling.
I like my bulghur wheat to be slightly al dente and I mix the ingredients while it’s still warm so that the olive oil and other ingredients and can sucked up my the bulghur. For this salad, I decided to keep the ingredients true to the ancient Greek theme and used pomegranate molasses and wine vinegar for acidity.
Bulghur Salad With Nuts, Honey Cheese, Pomegranate
1 cup coarse bulghur wheat (no.3)
1/2 cup extra-virgin olive oil
1/4 cup roasted almonds, chopped
1/4 cup roasted walnuts, chopped
1/4 tsp. ground allspice
1/4 cup pomegranate molasses
2 tsp. red wine vinegar
2 tsp. honey
2 scallions, thinly sliced
1 1/2 cups of baby arugula
1/4 cup chopped fresh mint
1 cup of goats milk Feta (or goat cheese), diced/crumbled
salt and pepper to taste
- Place a medium-sized pot of water on your stovetop and bring to a boil. Add good amount of salt and add your bulghur wheat. Boil for about 6 minutes, kind of to an al dente point. Strain and place in a bowl.
- While still warm, add the olive oil, chopped nuts, allspice, pomegranate molasses, wine vinegar, honey and mix well. Adjust seasoning by tweaking any of these ingredients to your taste.
- Now add the honey, arugula, scallions, mint, cheese and toss once again. Adjust seasoning with salt and pepper.
- Spoon the bulghur salad into small bowl and place a plate on top then invert and unmold the salad.
- Enjoy with a bottle of Domaine Spyropoulos Mantinia 2011.
*Looking for more bulghur recipes and other ancient grains? You have you buy the book Ancient Grains for Modern Meals from my dear friend Maria Speck.
** Bulghur comes in finer varieties and you should be able to rehydrate by just covering in warm water. Boil the coarser bulghur varieties such as in this salad.
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© 2013, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.