Oriental Bulgur Rice Salad |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This tasty salad makes a nice side dish or a good main dish by adding cooked chicken or seafood. 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 |
Directions:
1. Place bulgur in a bowl.
2. Stir in boiling water.
3. Cover and let stand 30 minutes or until most of the liquid is absorbed.
4. Drain and squeeze dry.
5. In a bowl combine the rice, celery, carrot, green pepper, cranberries, and bulgur.
6. In a jar with a tight-fitting lid, combine the parsley, vinegar, olive oil, onion, water, sesame oil, honey, garlic and seasonings; SHAKE WELL.
7. Pour over rice mixture; toss gently to coat.
8. Arrange greens on salad plates.
9. Top with rice mixture; sprinkle with almonds.
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