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Bulgur and Grape Salad with Walnuts and Currants

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Serves 6

Yields about five cups.

  • by from Fine Cooking
    Issue 101

This wholesome whole-grain side dish is great with roast chicken or lamb. Enjoy it as is or with a crumble of goat cheese.

  • 1 cup medium-grind bulgur wheat
  • 1 cup seedless red grapes, cut in halves or quarters, depending on size, or Champagne grapes
  • 1 cup small-diced celery (about 3 stalks)
  • 1/3 cup chopped toasted walnuts
  • 1/4 cup packed coarsely chopped fresh flat-leaf parsley
  • 3 Tbs. dried currants
  • 3 Tbs. walnut oil, preferably roasted
  • 3 Tbs. white balsamic vinegar
  • 2 Tbs. minced shallot
  • Kosher salt and freshly ground black pepper

In a small saucepan, bring 1 cup water to a boil over high heat. Stir in the bulgur, remove from the heat, cover, and let sit until the water is completely absorbed and the bulgur is tender and cooled to room temperature, about 1 hour. Transfer to a large bowl. Add the grapes, celery, walnuts, parsley, currants, walnut oil, vinegar, shallot, and 1/2 tsp. salt; toss well. Season to taste with more salt and pepper.

nutrition information (per serving):
Calories (kcal): 220; Fat (g): fat g 11; Fat Calories (kcal): 100; Saturated Fat (g): sat fat g 1; Protein (g): protein g 5; Monounsaturated Fat (g): 2; Carbohydrates (g): carbs g 29; Polyunsaturated Fat (g): 8; Sodium (mg): sodium mg 115; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 6;

Photo: Scott Phillips

Fabulous.

Love this salad and have made and shared several times. Sometimes I substitute equal amount of quinoa for the bulgur to accommodate friends' dietary restrictions. Equally yummy!

Soooo YUMMY!!!! Just made this for our christmas party at work and now i'm seriously contemplating on going because...I DON'T WANT TO SHARE!!!!!! ;) P.S. I added honey and a pinch of Garam Masala seasoning to the dressing and some sheepsmilk feta... it perfectly compliments the sweet flavors.

dinendiva shared this recipe and it is fabulous!!!

Easy, refreshing and delicious! I used medium bulgur and 1 c of water was perfect.

An instant favorite. We've added feta for a lunch dish, and have swapped pecans for walnuts occasionally. With good grapes in hand, this recipe lends itself to multiple great variations.

EXCELLENT!

I made this recipe, and it is delicious with the combination of currants, grapes, and walnuts. However, I used two cups of boiling water which is what I have used for other bulgur salads. I tried the one cup of water, and it was clearly not enough. I wondered if the amount in the recipe was correct. My salad turned out beautifully. I served it with curried chicken salad and baked apples for a fall luncheon.

This salad was delicious! Sweet and nutty flavors. Except for the wait time on the bulgur, it was quick to put together. Just plan ahead and start the bulgur early. I don't use a lot of currants and the grocery store didn't have them in bulk so I used raisins instead and chopped them up a little. I can see using dried cranberries or apricots, too. I whisked the walnut oil, white balsamic vinegar, shallots and salt together and poured it on rather than add each individually to the bowl for better distribution. I forgot to add the goat cheese suggested in the notes but plan to next time -- I can taste that wonderful addition already!

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