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Recipe

Bulgur and Grape Salad with Walnuts and Currants

Scott Phillips

Yield: Yields about five cups.

Servings: 6

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

Ingredients

  • 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

Nutritional Information

  • Calories (kcal) : 220
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 8
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 0
  • Sodium (mg): 115
  • Carbohydrates (g): 29
  • Fiber (g): 6
  • Protein (g): 5

Preparation

  • 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.

Reviews

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Reviews

  • EFAK | 06/14/2018

    Great for potlucks. 1.5 x the recipe and 2 c. of water was just right. Also regular balsamic instead of the white, olive oil instead of walnut oil and black grapes instead of the red.

  • grlup | 06/09/2016

    Very good. Followed recipe as stated. One cup of bulgur to one cup of water works perfectly; no need to use 2 cups of water. Added crumbled feta to top of salad. Would be good for a picnic.

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