From twists on traditional tabbouleh to warm salads with roasted veggies, here are incredible bulgur recipes.
Food & Wine
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This is Athena Calderone’s twist on tabbouleh, the parsley-heavy Middle Eastern bulgur salad. She’s added tangy, juicy pomegranate seeds, pleasantly bitter endive and pistachios to dress it up. Be sure to let the bulgur cool—it’ll make the grain nice and fluffy.
Bulgur (a quick-cooking form of whole wheat) is usually boiled before it's eaten, but for this terrific main-course salad, Melissa Rubel Jacobson simply softens it in warm tap water before tossing it with baby spinach and precooked shrimp.
Bulgur makes a hearty base for a salad. Here, it's tossed with corn kernels, tomato, red onion, and a bit of hot pepper, dressed with lime vinaigrette, and then topped with slices of sautéed chicken breast for an ideal summer meal.
Pairing Suggestion: This simple dish requires a neutral white wine with high acidity in order not to clash with the mint and to stand up to the lemon juice. An Italian white, such as a Pinot Bianco from the Alto Adige, ought to fit the bill perfectly.
"I love to make this salad with my son," says Mehmet Gürs. "It's so easy and it can get quite messy, which is fun for a four-year-old." The healthy cracked-wheat salad contains diced, just-tender roasted carrot, red onion and bell pepper, and little pieces of cucumber. Gürs also stirs in tomato paste, which adds richness and sweetness.
Shawn McClain sautés fresh artichokes before mixing them with bulgur. He simmers asparagus in a shallow pan of water in the oven with lemon juice, sugar and salt for 15 minutes. To make it easier, we use delicious, tangy jarred artichokes in the salad and steam the asparagus for just five minutes.