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Broccoli and Bulgur Salad

Middle Eastern, Roman and Egyptian civilizations have been eating bulgur since 1,000 B.C.
Evidence shows the Chinese have eaten this grain since 2,800 B.C.

Bulgur is white or red, hard or soft, whole wheat kernels that have been soaked, boiled, dried, then removing 5 percent of the bran and cracking the remaining kernel into small pieces. The result is parcooked, cracked wheat. Bulgur differs from cracked wheat in that it is pre-cooked.

    This combination does not exist.


    Cashew 10.0 grams

    Cashew

    Dried Cranberries 10.0 grams

    Dried Cranberries

    Bulgur 50.0 grams

    Bulgur

    Chickpeas 50.0 grams

    Chickpeas

    Broccoli 100.0 grams

    Broccoli

    Pomegranate   Seeds 15.0 grams

    Pomegranate Seeds

    Balsamic Dressing by Let's Cook 15.0 ml

    Balsamic Dressing by Let's Cook


    • Time : 25.0 mins
    • |
    • Calories: 395.0 kcal
    • |
    • Protein : 17.3 g
    • |
    • Fat : 7.1 g
    • |
    • Carb. : 71.0 g
    : Your Kitchen Essentials
    Utensils: Pots x 2 | Mixing bowl |
    Pantry: Salt | Pepper
    : Make the Bulgur
    To make the bulgur, boil around 200ml of water (ratio 1 part bulgur : 4 parts water). Soak the bulgur in the hot water in a covered vessel. Leave it for 10 minutes or till all the water has been absorbed. Fluff with a fork.
    : Compose the Salad, Plate and Serve
    Cut the broccoli into bite sized florets. Bring some water to a boil and add salt. Add broccoli florets and boil for around 2-3 minutes. Drain out the water and let them cool.

    Once the broccoli and bulgur have cooled down, combine the following in a mixing bowl:
    Broccoli
    Bulgur
    Chickpeas
    Cashews
    Pomegranate Seeds
    Dried Cranberries
    Balsamic dressing.

    Plate the salad and you are now ready to serve.