Best Walnut Tarragon Bulgur Recipes

Stuffed Eggplant With Walnuts image

Provided by Food Network Kitchen

Time 1h

Yield 6 servings

Number Of Ingredients 14

1/2 cup medium-grind bulgur
Kosher salt
1/3 cup extra-virgin olive oil, plus more for drizzling
3 Japanese eggplants, halved lengthwise
2/3 cup walnut pieces
1/2 small red onion, roughly chopped
1 stalk celery, peeled and roughly chopped
1 clove garlic, smashed
1 cup packed fresh cilantro
3 tablespoons fresh tarragon
1 teaspoon ground coriander
3 tablespoons white wine vinegar
Freshly ground pepper
1/4 cup crumbled feta cheese

Steps:

Put the bulgur in a bowl and add 1/4 teaspoon salt and 1 cup boiling water. Cover and let sit until the bulgur is tender and the water is absorbed, about 30 minutes. Fluff with a fork.
Heat the olive oil in a large skillet over medium-high heat. Lay the eggplant halves cut-side down in the skillet and season with salt, then place another skillet on top and weigh it down with large cans. Cook until the eggplant is soft and golden brown, about 6 minutes. Uncover, flip the eggplant and season with salt, then cover, weigh down and cook about 5 more minutes. Transfer to a paper towel-lined plate to cool.
Pulse the walnuts, onion, celery and garlic in a food processor until coarsely chopped. Add the cilantro, tarragon and coriander and pulse until smooth. Add the bulgur and vinegar and pulse once or twice to combine. Add 1 teaspoon salt, and pepper to taste. Spread the bulgur mixture evenly on the cut sides of 3 eggplant halves; sandwich with the remaining halves. Wrap tightly with plastic wrap and refrigerate at least 1 hour.
Slice the stuffed eggplant into pieces, sprinkle with the feta and drizzle with olive oil.

Bulgur Salad with Cherries image

Provided by Martha Stewart

Number Of Ingredients 8

1 cup bulgur wheat
Coarse salt and ground pepper
2 tablespoons walnut oil
3 tablespoons fresh lemon juice
1 shallot, minced
1/2 pound halved and pitted fresh sweet cherries
1/2 cup chopped fresh herbs, such as tarragon, chives, and parsley
1/4 cup coarsely chopped walnuts

Steps:

In a medium saucepan with a tight-fitting lid, bring 2 cups water to a boil. Stir in bulgur and 1/4 teaspoon salt. Cover, reduce heat to low, and cook until water is absorbed and bulgur is tender, about 15 minutes.
Meanwhile, in medium bowl, whisk together oil, lemon juice, and shallot; season with salt and pepper. Add bulgur and toss to combine. Refrigerate, uncovered, until cool, about 10 minutes.
Add cherries, herbs, and walnuts to bulgur mixture; toss to combine. Season again with salt and pepper. Serve.

Bulgur and Lentil Salad with Tarragon and Walnuts image

Yield Serves 4 as an entrée or 6 as a side dish

Number Of Ingredients 11

1/3 cup finely chopped shallot
3 tablespoons tarragon wine-vinegar
1/2 cup brown or green lentils, preferably lentilles du Puy (French green lentils)
1 1/2 cups water
1 cup bulgur, preferably fine
1 teaspoon salt
1/2 cup finely chopped celery
1/2 cup finely shredded carrot
3 tablespoons finely chopped tarragon leaves
3 tablespoons olive oil, preferably extra-virgin
1/2 cup walnuts, toasted lightly and chopped fine

Steps:

In a small bowl combine shallot and 1 tablespoon vinegar. In a small saucepan simmer lentils in water to cover by 2 inches until just tender but not falling apart, 15 to 20 minutes, and drain well. Add hot lentils to shallot mixture and season with salt and pepper. Cool mixture, stirring occasionally.
In a small heavy saucepan combine 1 1/2 cups water, bulgur, and salt and simmer, covered, until water is absorbed, 12 to 15 minutes. Transfer bulgur to a large bowl and cool completely, stirring occasionally.
Add lentils to bulgur with celery, carrot, tarragon, remaining 2 tablespoons vinegar, oil, walnuts,and salt and pepper to taste and toss well. Salad may be make 1 day ahead and chilled, covered. Bring salad to room temperature before serving.