ELBOW MACARONI WITH PINE NUTS, LEMON AND FENNEL
Provided by Geoffrey Zakarian
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil.
- In a large bowl, add the vinegar and 1/2 cup of the oil. Add the pine nuts, olives, cherry pepper, capers and lemon zest. Toss the sliced fennel with the lemon juice and a pinch of salt in a small bowl. Combine the fennel with the dressing mixture. Add the fennel fronds and mint. Season with pepper. Let it sit while you cook the pasta.
- Add the pasta to the boiling water and cook according to package directions until al dente. Drain, rinse and pat dry on a sheet pan lined with a kitchen towel. In a large bowl, toss with the remaining 2 tablespoons oil.
- Add the pasta to the fennel mixture and stir to combine. Season with salt and pepper. Sprinkle the pasta with the cheese. Serve room temperature.
MEDITERRANEAN BULGUR SALAD
Whether it's nutritioin or taste you're after, it doesn't get any better than this. Bulgur, beans, tomatoes, pine nuts and olive oil team up in this vegetarian main dish salad. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, bring broth and bulgur to a boil over high heat. Reduce heat; cover and simmer for 20 minutes or until tender and broth is almost absorbed. Remove from the heat; let stand at room temperature, uncovered, until broth is absorbed. , In a small bowl, whisk the oil, lemon juice, parsley, salt and pepper. , In a large serving bowl, combine the bulgur, beans, tomatoes, cucumber and onions. Drizzle with dressing; toss to coat. Sprinkle with cheese and pine nuts.
Nutrition Facts : Calories 298 calories, Fat 17g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 657mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 8g fiber), Protein 10g protein.
BULGUR WITH RAISINS AND PINE NUTS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toast 1 cup bulgur in olive oil in a saucepan over medium heat, stirring, 5 minutes. Add 1 1/2 cups water and 1/2 teaspoon kosher salt. Bring to a boil, then reduce the heat to low; cover and simmer until the water is absorbed, 12 minutes. Stir in 1/4 cup chopped mixed parsley, mint and/or scallions, 2 tablespoons each olive oil, toasted pine nuts and chopped raisins, and the juice of 1/2 lemon. Season with salt.
LAYERED SALAD OF BULGUR, FENNEL, PINE NUTS, DILL, AND MINT
Provided by Fran McCullough
Categories Salad Herb Nut Vegetable Side Low/No Sugar Pine Nut Fennel Cucumber Fall Bulgur Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 13
Steps:
- Place the bulgur or cracked wheat in a large salad bowl. In a small bowl, whisk together 1 cup lemon juice, the olive oil, garlic, and 1 teaspoon salt; drizzle this dressing over the bulgur. Layer on the scallions, parsley, dill, mint, and cucumbers. Sprinkle 1 teaspoon salt and 1/4 teaspoon pepper over the top. Cover with plastic wrap and refrigerate for at least 24 hours or up to 48 hours.
- Bring the salad to room temperature.
- Meanwhile, cut the fennel bulb in half from top to bottom. Cut the halves into paper-thin slices crosswise. Add the fennel and pine nuts to the salad and toss. Season with salt, pepper, and lemon juice to taste and serve.
BULGUR SALAD WITH FETA AND PINE NUTS
Veg out with this textured toss of chewy grains, tangy cheese, crunchy nuts, shallot, cuke, and citrus. Bulgur is packed with fiber and protein.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 10
Steps:
- In a medium bowl, mix bulgur with 1/8 teaspoon salt and 1/2 cup boiling water. Cover; let sit until bulgur is tender (but still slightly chewy), about 30 minutes.
- Meanwhile, in a small dry skillet over very low heat, toast pine nuts, tossing constantly, until golden, 3 to 4 minutes. In a small bowl, whisk together lemon juice and oil. Season with salt and pepper; set aside.
- Drain bulgur in a fine-mesh sieve, pressing to remove excess liquid; return to bowl. Add feta, shallot, parsley, cucumber, and half the dressing; season with salt and pepper. In another bowl, toss lettuce with remaining dressing. Top with bulgur mixture and pine nuts.
Nutrition Facts : Calories 157 g, Fat 8 g, Fiber 3 g, Protein 3 g
BULGUR SALAD WITH PINE NUTS AND RAISINS
Make and share this Bulgur Salad With Pine Nuts and Raisins recipe from Food.com.
Provided by MarBear
Categories Grains
Time 47m
Yield 1 salad, 8 serving(s)
Number Of Ingredients 12
Steps:
- Bring water to a boil in large saucepan over high heat. Reduce heat to medium; add bulgur wheat,raisins,salt,cumin,cinnamon,saffron and cayenne pepper. Cook and stir 1 minute.
- Remove from heat; cover and let stand 15 minutes. Fluff bulgur with fork; place in medium bowl.
- Refrigerate 30 minutes or until cool. Stir in oil until blended. Gently stir in parsley, pine nuts and basil.
BULGUR SALAD WITH FETA AND PINE NUTS
Bulgur, a nutty chewy Middle Eastern staple--ready with just a soak. Loaded with fiber and protein, and low-sodium.
Provided by Skippy BW
Categories Grains
Time 50m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- In medium bowl, mix bulgur with 1/8 teaspoon salt and 1/2 cup boiling water. Cover; let sit until bulgur is tender, about 30 minutes.
- Meanwhile, in a small dry skillet over very low heat, toast pine nuts tossing constantly until golden. 3 to 4 minutes.
- In a small bowl, whisk together lemon juice and oil, season with salt and pepper; set aside.
- Drain bulgur in a fine- mesh sieve, pressing to remove extra liquid; return to bowl. Add feta, shallot, parsley, cucumber and 1/2 dressing.
- In another bowl toss lettuce with remaining dressing. Top with bulgur mixture and pine nuts.
Nutrition Facts : Calories 392.1, Fat 23.6, SaturatedFat 7.4, Cholesterol 33.4, Sodium 440.1, Carbohydrate 37.2, Fiber 8.5, Sugar 4.4, Protein 13.1
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