Asian Bulgur Rice Salad

Name: Asian Bulgur Rice Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Asian
Ingredients: 23 grams sliced almonds, toasted; 70 grams uncooked bulgur; 64 grams coarsely grated carrot; 51 grams thinly sliced celery; 237 grams cooked long grain rice; 30 grams dried cranberries; 15 grams minced fresh parsley; 1 garlic clove, minced; 75 grams sliced green pepper; 1 teaspoon honey; 2 Tbsps olive oil; 1 Tbsp finely chopped onion; 0 teaspoons pepper; 64 milliliters rice vinegar; 360 grams torn mixed salad greens; 1 teaspoons each salt, ground mustard and Chinese five-spice powder; 1 teaspoon sesame oil; 1 Tbsp water

Asian Bulgur Rice Salad could be just the dairy free and lacto ovo vegetarian recipe you've been looking for. This recipe serves 6. This hor d'oeuvre has 203 calories, 5g of protein, and 8g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. If you have pepper, bulgur, water, and a few other ingredients on hand, you can make it. This recipe is typical of Asian cuisine. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

Place bulgur in a small bowl. Stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed.

Ingredients you will need

Bulgur

Water

Equipment you will use

Bowl

Drain and squeeze dry.

In a large bowl, combine the rice, celery, carrot, green pepper, cranberries and bulgur. In a small bowl, whisk the parsley, vinegar, olive oil, onion, water, sesame oil, honey, garlic and seasonings.

Ingredients you will need

Green Pepper

Cranberries

Seasoning

Sesame Oil

Olive Oil

Parsley

Vinegar

Bulgur

Carrot

Celery

Garlic

Honey

Onion

Water

Rice

Equipment you will use

Whisk

Bowl

Pour over rice mixture; toss gently to coat.

Ingredients you will need

Rice

Arrange greens on salad plates. Top with rice mixture; sprinkle with almonds.

Ingredients you will need

Almonds

Greens

Rice

Equipment

Bowl

Whisk

Ingredients

Servings:

23grams

sliced almonds, toasted 70grams

uncooked bulgur 64grams

coarsely grated carrot 51grams

thinly sliced celery 237grams

cooked long grain rice 30grams

dried cranberries 15grams

minced fresh parsley 1

garlic clove, minced 75grams

sliced green pepper 1teaspoon

honey 2Tbsps

olive oil 1Tbsp

finely chopped onion 0teaspoons

pepper 64milliliters

rice vinegar 360grams

torn mixed salad greens 1teaspoons

each salt, ground mustard and Chinese five-spice powder 1teaspoon

sesame oil 1Tbsp

water

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Bodega Norton Brut rosé with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.