Not sure what to make a simple and satisfying salad with? Bulgur and vegetables - a classic combination, characterized by a high level of nutrition, vivid taste. This article describes traditional snacks, original dishes, and diet goodies.
Tabule salad - a traditional oriental appetizer
The simplicity and speed of cooking this Mediterranean salad attracts gourmets from around the world. Salad is prepared from finely chopped vegetables, fresh parsley and bulgur. Cooks season a diet treat with olive oil and lime juice.
Products Used:
- 100 g of bulgur;
- 90 ml of citrus juice;
- 90 ml of olive oil;
- 2-4 tomatoes and cucumber;
- 2 bunches of parsley;
- green onions, mint leaves.
How to cook bulgur? The fact is that useful grains do not have to be boiled. You can just rinse the cereal under running water and leave it to soak for 10-17 minutes. This will be enough to make the ingredient “swell”. Or cook bulgur for 13-18 minutes on low heat.
Finely chop vegetables and herbs. Gently mix with grits, season with butter and lime juice. For best results, cover the container with a lid, leave it in the refrigerator for half an hour.
Bulgur salad with cucumbers, red pepper and chickpeas
Great idea for a vitamin breakfast or dinner! Serve a salad with bulgur and vegetables, additionally seasoning a hearty snack with chopped seasonings (dill, parsley, chopped garlic) and lemon juice.
Products Used:
- 320 g chickpeas;
- 200 g of bulgur;
- 1 bell pepper;
- 1 cucumber;
- 1/2 red onion;
- spice.
Bring the water in the kettle to a boil. Place bulgur in a large bowl, fill with hot liquid. Close the container tightly with cling film and leave for 20-26 minutes until the water is completely absorbed.
In the meantime, to soften the taste of raw onions, place small slices in a small bowl and cover with cold water. Feel free to skip this step if you have nothing against a rich onion flavor. Chop the vegetables. Mix all the prepared ingredients, serve the dish cold.
Diet recipe
Not sure how to surprise your soulmate? Try cooking this light vegetable salad with bulgur and vegetables. The recipe for cooking is simple, but be sure that such a simple delicacy fits perfectly into the menu for a romantic date.
Products Used:
- 200 g of white beans;
- 170 g of beets;
- 130 g of bulgur;
- 1/2 cucumber;
- 1/2 carrots;
- kale leaves;
- tahini, garlic.
Cooking Processes:
- Preheat the oven to 220 degrees.
- Cut the peeled beets into cubes, carrots into strips; chop the cucumber.
- Put the beans and beets on a baking sheet, sprinkle with oil.
- Bake the ingredients for 12-15 minutes. Boil bulgur at the same time.
- Put kale in a bowl, add groats and vegetables, mix thoroughly.
It's time to cook hummus! In a blender or food processor, mix soft beets with tahini, a clove of garlic. Add a little lemon juice or zest if desired. Mix until a homogeneous consistency is formed. Dress the resulting salad with the resulting mass.
Vegan Recipe: Mediterranean Cabbage Salad
Prepare a salad with bulgur and celery, if you want to surprise guests and households with a simple and diet treat. Add soy cheese, nuts, dried fruits, if desired.
Products Used:
- 400 g of cabbage leaves;
- 210 g of bulgur;
- 2-3 cherry tomatoes;
- 1/2 small cucumber;
- 1/2 bell pepper;
- green onions, olives;
- celery to taste;
- lemon juice.
Cook the bulgur. Place the cabbage in a bowl and massage for a minute to “soften” the crisp leaves. Then add 1 tablespoon of lemon juice and let stand. Prepare the remaining ingredients: cut the tomatoes into halves, cut the cucumber and pepper into cubes. Mix all the necessary ingredients, decorate the dish with a scattering of green onions and olives.
Simple and delicious! Recipe for Real Esthetes
Salad with bulgur and tomatoes is a diet appetizer that will surely fall in love with losing weight and adherents to a healthy diet. Vitamin ingredients will saturate the body with energy, essential minerals and trace elements.
Used products (for salad):
- 200 g of finished bulgur;
- 2-3 tomatoes;
- 1 eggplant;
- walnuts.
For refueling:
- 70 ml of olive oil;
- 30 ml pomegranate syrup;
- garlic, cinnamon.
Preheat the oven to 200 degrees. Cut eggplant and tomatoes into circles, put in one row on a baking sheet. Bake for 30-40 minutes until the vegetables are tender. Mix with crumbly cereal, season with a mixture of oil, syrup and aromatic spices. Garnish with a heap of chopped nuts.
Figs and goat cheese? Fancy combination
What to cook for dinner? Try a salad with bulgur, cucumbers and exotic figs, such a delicacy will fall in love with even the most picky gourmets. Add chicken breast or savory sausages if desired.
Products Used:
- 240 g of bulgur;
- 100 g of goat cheese;
- 70 g of walnuts;
- 6-8 fig fruits;
- 1-2 cucumbers;
- Apple vinegar;
- olive oil;
- parsley, peas of allspice.
Heat 1 cup of water in a large saucepan over medium heat. Add bulgur, cook for 2-3 minutes, stirring constantly. Pour another glass, cover the container with a lid and simmer for 10-12 minutes.
Peel the cucumber, chop finely; cut the figs into halves, chop nuts and crumble the tender cheese. Mix the ingredients with the finished porridge, season with oil, vinegar and spicy spices.
How to cook a warm salad with bulgur and vegetables? Simple recipe
A fragrant treat will keep you warm on a cool spring morning. Decorate the finished dish with citrus zest, parsley or aromatic oils and vinegar, which will contrast brightly with the taste of vegetables.
Used products (for salad):
- 300 g canned chickpeas;
- 225 g lettuce leaves;
- 135 g of bulgur wheat;
- 50 g of raisins;
- 40 g almonds;
- chopped parsley.
For refueling:
- 50 ml of olive oil;
- 50 ml of peanut butter;
- 30 ml of lemon juice or lime juice;
- zest, garlic.
How to cook bulgur: boil about 700 ml of water in a large saucepan, add the cereal. Reduce heat, cover and simmer for 7-10 minutes until bulgur becomes soft. Drain excess water, then beat with a fork. Leave on for 8-10 minutes.
Meanwhile, put the almonds in a small frying pan and fry over medium heat, often shaking or stirring, until golden brown. Shredded lettuce leaves mix with ready-made bulgur, chickpeas. Mix all the ingredients needed for the sauce in a separate container. Season the salad, sprinkle with rosy nuts and raisins on top.
Appetizer of tender broccoli, carrots and bulgur
Salad with bulgur and vegetables will harmoniously fit into the daily diet of dietary fans. Bulgur is much more nutritious than other granular analogues, for example, rice, moreover, it does not stick together during cooking.
Products Used:
- 1 liter of broth (vegetable or chicken);
- 200 g broccoli;
- 150 g of bulgur;
- 75 g dried apricots;
- 2 carrots;
- 1 red onion;
- mint leaves, lemon balm;
- vegetable oil.
Place bulgur in a large bowl and fill with boiling water or broth. Stir and let sit for about 30 minutes so that the wheat has absorbed enough fluid. Drain, set aside.
Grate carrots, chop onions. Fry the ingredients with broccoli in olive oil (if you wish, you can bake vegetables in the oven). Mix the rosy components of the future salad with bulgur, add tart mint and sweet dried apricots.
Fried salmon with celery and crumbly grits
Salad with bulgur and vegetables will serve as an excellent dietary side dish for meat and fish delicacies. Below is one of the variations of cooking a popular appetizer with tender salmon.
Products Used:
- 220 g of bulgur;
- 100 g of walnuts;
- 80 g salmon fillet;
- 4 stalks of celery;
- 2 bunches of white turnip or parsnip;
- Greek yogurt
- white wine vinegar;
- lemon juice;
- raisins, lemon peel.
Cooking Processes:
- Preheat the oven to 180 degrees. Bake walnuts until golden brown, about 8-12 minutes. Allow to cool slightly, then chop finely.
- Increase the temperature to 220. Turnip turn into quarters, put on parchment. Bake for 15-20 minutes.
- To prepare bulgur according to the instructions on the packaging, put the finished product to the side.
- Place a shallow baking dish in the oven for heating. Put red fish fillet in a bowl, season with plenty of spices. Cook for about 15 minutes at 170 degrees.
- Beat yogurt, lemon juice and wine vinegar. Season with your favorite spices, zest. Add walnuts, chopped celery and raisins.
Cut salmon into oblong slices, mix with prepared vegetables and bulgur. Season with yogurt sauce, if desired, replace the main milk ingredient with sour cream or homemade mayonnaise. Sprinkle with nuts, sprigs of fresh parsley or dill.