Bulgur salad with lemon and cranberries Recipe

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3 votes | 12818 views

So simple, but so awesome you will lick the bowl clean. Easy as pie to make, good hot or cold. In short, it's perfect.

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Servings: 4
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Ingredients

Cost per serving $1.30 view details

Directions

  1. Toast the pine nuts in a skillet over medium heat without additional fat and constantly stir until they gain a nice golden brown color, but be careful not to burn them. Once done, remove from skillet.
  2. Finely slice the spring onions and coarsely chop the dried cranberries. Melt butter in a large saucepan and saute the spring onions over medium heat until quite soft.
  3. Pour over the stock of your choice (vegetable or chicken) and bring to a boil, then add the bulgur and let boil for a couple of minutes (stiring every now and then) before adding the cranberries. Remove from heat and let stand until the bulgur is soft (10 to 15 minutes). Drain excessive stock if necessary.
  4. Grate the zest of one lemon into the saucepan, add the toasted pine nuts and use a fork to loosen the bulgur until everything is evenly combined. Season to taste with additional sea salt (if necessary at all). Enjoy warm or cold.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 87g
Recipe makes 4 servings
Calories 303  
Calories from Fat 91 30%
Total Fat 10.57g 13%
Saturated Fat 4.06g 16%
Trans Fat 0.0g  
Cholesterol 15mg 5%
Sodium 52mg 2%
Potassium 279mg 8%
Total Carbs 49.87g 13%
Dietary Fiber 10.4g 35%
Sugars 8.82g 6%
Protein 7.22g 12%
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Reviews

  • Terri Maikkula
    this is a great simple dish. I make it without the butter and onion and eat it for breakfast as well. Can use any type of nuts--I love it with pecans.
    I've cooked/tasted this recipe!
    This is a variation

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