ORIENTAL BULGUR RICE SALAD

Oriental Bulgur Rice Salad image

This tasty salad makes a nice side dish or a good main dish by adding cooked chicken or seafood. The recipe comes from Taste of Homes Light & Tasty magazine.

Provided by Barb G.

Categories Grains

Time 40m

Yield 6 serving(s)

Number Of Ingredients 21

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Ingredients

1/2 cup bulgur
1 1/2 cups boiling water
1 1/2 cups cooked long-grain rice
1/2 cup thinly sliced celery
1/2 cup corasely grated carrot
1/2 cup sliced green pepper
1/4 cup dried cranberries
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 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon Chinese five spice powder
1/4 teaspoon pepper
9 cups torn mixed salsg greens (Baby greens are nice)
1/4 cup sliced almonds, toasted

Steps:

Place bulgur in a bowl.
Stir in boiling water.
Cover and let stand 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.

Nutrition Facts : Calories 176.4, Fat 7.6, SaturatedFat 1, Sodium 212.7, Carbohydrate 24.5, Fiber 3.7, Sugar 2.4, Protein 3.8

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