Bulgur, Pomegranate and Walnut Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Food & Wine. Ingredients:
3/4 cup walnut halves (2 1/2 ounces) |
1/3 cup drained sun-dried tomato packed in oil, chopped, plus |
1 tablespoon sun-dried tomato olive oil, from the jar |
1 cup medium bulgur (6 ounces) |
1 cup canned chick-peas, rinsed |
1/2 teaspoon aleppo chili pepper flakes or 1/2 teaspoon pure dried ancho chile powder |
1 3/4 cups boiling water |
1 lb grape tomatoes, halved (1 1/2 pints) |
1/2 cup pomegranate seeds |
1/3 cup coarsely chopped fresh dill |
1/3 cup coarsely chopped fresh mint |
2 tablespoons fresh lemon juice |
salt & freshly ground black pepper |
1 tablespoon pomegranate molasses, dissolved in 2 teaspoons cold water |
Directions:
1. Preheat the oven to 350°. Toast the walnuts in a pie plate for about 8 minutes, or until golden and fragrant. Let cool slightly, then chop coarsely.
2. Heat the sun-dried tomato oil in a large saucepan. Add the tomatoes and cook over moderately high heat for 1 minute.
3. Add the bulgur and stir to coat with the oil. Add the chickpeas, Aleppo pepper and boiling water and bring to a simmer. Reduce the heat to low, cover and cook without stirring for 20 minutes.
4. Remove from the heat and let stand covered and undisturbed until cooled slightly, about 30 minutes.
5. Using 2 forks, fluff the bulgur. Add the grape tomatoes, pomegranate seeds, dill, mint and lemon juice and season with salt and pepper.
6. Transfer to a platter. Drizzle the diluted pomegranate molasses over the salad and scatter the walnuts on top. Serve warm.
|
|