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  • 2 shallots, finely chopped
  • 3/4 teaspoon kosher salt plus more to taste

Recipe Preparation

  • Heat oil in a small saucepan over medium heat. Add shallots and 3/4 tsp. salt. Cook, stirring occasionally, until shallots are quite soft and translucent, about 10 minutes. Add bulgur; stir to coat, then add 1 3/4 cups water. Bring to a boil; reduce heat to simmer, cover, and cook until bulgur is tender and all water is absorbed, about 15 minutes.

Reviews Section

Recipe Summary

  • 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

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 Wheat Salad with Shallot Dressing


1 cup bulgur wheat
2 cups low-sodium chicken stock

1/4 cup chopped dried cranberries
1/3 cup chopped dried apricots
2 scallions (green parts, chopped)
1/4 cup red onion, thinly sliced
1/2 cup kale, chopped or julienned
1/2 cup almonds, chopped

Shallot Vinaigrette:
1 Tbs. white wine vinegar
1 Tbs. shallot, minced
1/2 teaspoon honey
3 tablespoons olive oil
Salt & pepper to taste

In a small jar with a screw-on lid, add vinaigrette contents and shake vigorously to incorporate ingredients.

Bring chicken stock to a boil and stir in bulgur wheat. Reduce heat to LOW, cover, and simmer for about 15 minutes. Fluff with a fork and add to remaining salad ingredients. Add dressing and toss add salt & pepper to taste. Refrigerate for 30 minutes to allow flavors to combine.

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Spiced roasted shallot salad with Bulgur wheat, aubergine, raisins & a chilli and tomato dressing

12 shallots, peeled
3 tbsp rapeseed oil
1 large aubergine cut into 5cm chunks
200g Bulgur wheat rinsed in cold water
3 tbsp raisins
500ml water
½ tsp ground cumin
½ tsp ground coriander
A good pinch of ground ginger
Sea salt and freshly ground black pepper
1 red chilli, seeded and finely diced
1 large vine tomato seeded and finely chopped
A handful of flat leaf parsley chopped
A handful of coriander chopped
1 clove of garlic, peeled and finely chopped
Juice and zest of 1 lemon

For the tomato dressing
2 vine tomatoes, peeled, seeded and diced
½ red chilli, seeded and finely diced
2 cloves of garlic, peeled and finely chopped
2 cm of peeled and grated fresh ginger
1 tbsp caster sugar Juice of
2 lemons
10 tbsp rapeseed oil
Sea salt and freshly ground black pepper

1. Preheat oven to 200°c gas mark 6 400°f
2. Place the shallots in roasting tin and drizzle with 1 tbsp of the rape seed oil season well. Place in the oven and roast for 20 minutes.
3. Then add the aubergine to the shallots and drizzle with 2 tbsp of oil and return to the oven stirring occasionally and roast for a further 15 minutes or until the aubergine and shallots are tender.
4. Meanwhile prepare the Bulgur wheat, place it with and raisins in a saucepan, add the water, cumin, coriander, and ginger season with sea salt and black pepper. Bring to the boil, cover with a tight fitting lid and cook very gently for 10 minutes or until the water has absorbed.
5. Remove from the heat and place in a mixing bowl, cool slightly and add all of the remaining ingredients. Take the shallot and aubergine out of the oven and add when cooled slightly to the salad.
6. For the dressing place all the ingredients except for the oil in to a food processor and blitz to form a smooth puree, then add the oil slowly to the puree till blended
7. Serve with the salad.

For more recipes and information about shallots, visit www.UKShallot.com

Recipe Corner: Bulgur Pilaf with Pomegranate Molasses and Black Garlic Dressing From Feast in the Middle East

Blanche Shaheen is an Arab American television host and reporter who reported on ABC’s “View from the Bay,” hosted the independent film show, “Video I” for PBS for 10 years, and reported live news daily for the Tech TV show called “Tech Live.” In 2010, she began hosting her own cooking show, and sharing years of treasured family recipes preserved by her mother and grandmother. Growing up in a close Arab American household, traditional Arabic dishes were central to Blanche’s family’s life. However, she noticed that previous generations of her family did not document these recipes on paper, but handed down the cooking techniques only by word of mouth. So she began a mission of cultural preservation, documenting the cooking methods and exact ingredients for each of her family recipes, and her inspiring Middle Eastern website and food blog, Feast in the Middle East, was born.

Blanche launched her YouTube cooking show called Feast in the Middle East to share many recipes with her family and friends, and with the world. This Bulgur Pilaf with Pomegranate Molasses and Black Garlic Dressing recipe is a family favorite, and is featured in her indispensable new Arab cookbook, Feast in the Middle East, A Personal Journey of Family and Cuisine, published in 2020.

“It seems the pomegranate was domesticated more than once, in several places around Iran, the Levant and Near East, possibly starting about 8,000 years ago,” says Blanche. “Pomegranates are planted in many Mediterranean countries. In Lebanon, they grow on the coast as well as mountainous areas, cultivated by rainfall. The fruit comes in sour and sweet varieties but both types have immense health benefits. The pomegranate is native to a region from modern-day Iran to northern India.”

Pomegranates have been cultivated throughout the Middle East, South Asia, and Mediterranean region for several millennia, and it is also cultivated in the Central Valley of California and in Arizona. This dish is a healthy way to feature the great taste of pomegranate seeds and molasses, and makes an inviting side dish when pomegranates are at peak season, she adds.

Bulgur Pilaf with Pomegranate Molasses and Black Garlic Dressing “A collection of fresh mint gathered from the garden, a bag of ripe pomegranates from the farmer’s market, some leftover grains in the pantry, or an exotic condiment like pomegranate molasses all fuel my recipe creations,” says Blanche. “These ingredients inspired this bulgur pilaf. Like a bowl of jewels, the flavors and textures are at once chewy, crunchy, nutty, sweet, and savory. I serve this non-perishable dish at potlucks and picnics, or as part of a holiday feast (the green and red in the pilaf add a festive touch). The dressing is simple yet robust because of the sweet and tart pomegranate molasses, and the black garlic which adds luxurious flavor.

You can use garlic powder or minced garlic cloves if you don’t have black garlic. I love black garlic because it has hints of caramel, with no pungency so you can eat it as is without sautéing first.”

Substitutes for Bulgur Wheat

1. Quinoa

This is a very popular pseudocereal that comes from South America and is their main ingredient in many recipes. Quinoa and Bulgur can be a substitute for each other because they have similar profiles, have a very similar role and health benefits.

Quinoa can be red and creamy white and makes a good source of vitamins, potassium, and calcium, which is why many people like it. You can easily use it in salads, soups, or stew, it will make your dish even more delicious with its nutty flavor.

2. Rice

A very common ingredient that all of us enjoy is rice. You easily find it in your local markets, which makes it easily accessible for many people.

Rice is a cereal grain that is a staple ingredient, especially in Asia and Africa. It can be found in a few variants like white and brown which are very common and healthy as well.

Use rice in any recipe that calls for bulgur. The difference between white and brown rice is in the texture and flavor. Brown rice has a chewy texture with a nutty flavor, while white rice has a milder flavor with a more delicate and soft texture.

We recommend rice because it’s versatile. It can be boiled, made into flour, or used while frying and grilling. When substituting either type of rice, consider the texture and add it properly.

3. Wheat couscous

Wheat couscous is crushed durum which is made into small granules or spheres. Usually, you can find this type of wheat in Tunisian, Algerian, or Moroccan cuisine. You can easily substitute it in many recipes that require bulgur.

Use it to make fish dish or as a side dish. Its mild taste will fit perfectly in your meal and it won’t interfere with the other ingredients. The key difference with bulgur is in the process of making since couscous is made like pasta with semolina wheat flour.

4. Buckwheat

This is wheat that is cultivated in the Southeast of Asia and is spread out to Europe and America. It is considered to be a cereal grain but it’s actually a fruit seed that it’s easy and delicious to eat.

Its smooth texture and clean taste will make your dish tastier. It is a great source of magnesium and other vitamins that will provide you with some nutrient benefits to your health. You can eat it in a bowl and you can also add it into soups, stews, and other warm dishes.

5. Millet

Millet is also found in the dry regions of Africa and China. It is a source of vitamins, iron, calcium, and other minerals that will benefit your health.

Millet has a nutty flavor and strong texture. You can use it to make it creamy and add it to mashed potatoes or in rice or any other type of meal.

6. Amaranth

Amaranth is similar to quinoa and is usually found in the sunny hills of the Sound of America. It is a beautiful flower that retains after harvesting and drying.

This flower has a lot of vitamins and minerals and provides a lot of health benefits. It has a claggy consistency so it has to soak overnight before you use it.

7. Teff

Teff is a small and relatively new grain that originates from Ethiopia. You can replace Teff with Bulgur but keep in mind the consistency and size of both grains.

Also, Teff has health benefits thanks to the many proteins and vitamins. It has a nutty flavor and a bit of sweetness which makes it very delicious and similar to bulgur. Use it for baking or add it to some other dishes.

8. Farro

Another healthy product that can be used as a substitute is Farro. You can easily use it to replace Bulgur in soups, salads, and many more recipes.

This type of grain has a nutty flavor with a chewy texture. Both Farro and Bulgur come from whole wheat grains which makes them very similar as they will provide you with a nice dish. Add Farro in risotto recipes, salads, or many other recipes.

Cheddar Bulgur Risotto

For a twist on the classic risotto, you need to try this bulgur cheddar risotto recipe. Since this method of cooking bulgur wheat (see ingredient note at bottom of recipe) is so rich and creamy, we’re calling it risotto – however, we have some great news: not only is bulgur a whole grain that cooks in under 30 minutes, it only requires about 5 minutes of stirring to achieve the right texture! Toasted pepitas (pumpkin seeds) are tossed in at the end for added crunch and flavor, which we think you’ll love. Once you’ve made it, share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.

To make this not-so-labor-intensive cheddar risotto, you’ll start by heating Cabot Unsalted Butter in a heavy-bottomed Dutch oven over medium-high heat. Add shallot and celery and cook, stirring frequently until the shallot begins to brown slightly, about 2 to 4 minutes. Add the bulgur, stirring to coat, then add 2 cups of broth and cover, bringing to a simmer. Reduce heat to low to maintain a simmer and cook, covered, until the bulgur absorbs the liquid and is tender, approximately 15 minutes.

Remove lid, add the remaining cup of broth, thyme, salt, and nutmeg, and increase heat to medium-high. Cook, stirring frequently until the liquid is almost completely absorbed, about 2 to 5 minutes. Remove from heat and stir in Cabot Extra Sharp Cheddar (or your favorite Cabot cheddar) until completely melted and creamy. Divide among dishes and top each dish with toasted pepitas and chopped fresh parsley.

For another great risotto recipe, try our Brown Rice Risotto with Peas & Cheddar. As a cooperative of over 800 farm families, our mission is to make the highest quality and best tasting dairy products you’ll find. We’d love for you to rate and review this bulgur cheddar risotto recipe once you’ve given it a try!


1 tablespoon Cabot Unsalted Butter
1 tablespoon extra-virgin olive oil
1 large shallot, minced
1 stalk celery, minced
1 cup coarse bulgur wheat (see ingredient note below)
3 cups vegetable or chicken broth, divided
½ teaspoon dry thyme
½ teaspoon salt
⅛ teaspoon ground nutmeg
6 ounces Cabot Extra Sharp Cheddar, shredded (about 1 ½ cups)
3 tablespoons toasted pepitas (pumpkin seeds)
1 tablespoon chopped parsley

Tabouli recipe ingredients + substitutions

Not only is this meal delicious, but it’s also quite healthy!

One serving of tabouli will provide your body with fiber, complex carbohydrates and healthy fats.
Plus, fresh parsley and tomatoes are both rich in antioxidants, and the lycopene in tomatoes can help to keep your heart healthy.

Here’s what you’ll need to make this delicious tabouli salad recipe:

  • Bulgur – This nutty tasting cereal grain is made from several varieties of durum wheat. It’s rich in fiber and absolutely delicious in both hot and cold dishes. If you need a gluten-free substitute, I recommend using brown rice. As a result, it will provide additional fiber. Plus, the taste is heartier than white rice.
  • Tomatoes – I like to use plum tomatoes in my tabbouleh. They have fewer seeds and are meatier than larger tomatoes like beefsteak and Big Boy. Plus, they are easier to cut into thin slices.
  • Fresh parsley – Stick with Italian flat leaf parsley for this salad. f you absolutely need to use curly parsley, you can. Just know that the flavor isn’t as vibrant, mostly because it’s primarily just for plate garnishing.
  • Fresh mint leaves
  • Extra virgin olive oil – Using a good quality olive oil makes all the difference in this salad. I recommend buying the best you can afford. A good substitutes is avocado oil.
  • Aromatics – Garlic and shallot are both delicious and pair really well with the flavor of the fresh herbs. Lemon juice adds tangy flavor to the salad dressing.
  • Spices – No Mediterranean dish is completed without salt, pepper, and a dash of allspice. For an extra bite, swap out the black pepper and use a pinch of red pepper flakes instead.

Recipe notes

  • Chopping fresh herbs – I highly recommend using a sharp knife to cut the parsley and mint. I find that although using food processor is easier, it makes the herbs too mushy and wet. Especially when making tabouli salad, you will want the herbs as light and fresh as possible.
  • Storing leftovers – When you make things like marinated cucumber salad, the longer they sit, the more the flavors develop. Unfortunately, that isn’t the case with most fresh salads. This dish is definitely best eaten the day it is made. This being said, if you store it in an airtight container in the refrigerator, it will stay tasty for a couple of days.

Watch the video: Bagte skalotteløg og æbler til havtaske


  1. Vukree

    We are sorry, but it could give you more information.

  2. Terisar

    I like this phrase :)

  3. Daigal

    The same, infinitely

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