Tabbouleh – Bulgur Salad with Greens, Mushrooms and Mandarin Oranges

Tabbouleh has to be one of my favorite salads to make on a weekly basis. After visiting the farmers market on Saturday, (Little Italy, my last post) it has inspired me to write this post and include many of the vendor’s products I purchased that day. Bulgur wheat is a nutritional staple in the Middle East, which consists of wheat kernels that have been steamed, dried, and crushed.

It has a tender chewy texture, and comes in fine, medium, and coarse grind. It makes a great pilaf, and can be made into many versions of salads. This makes a wonderful dish for an outdoor event or potluck. Can be made ahead and refrigerated for the next day. In season and at your farmer’s market: mandarins, all winter greens (kale, spinach, mustards,chard), almonds, spring garlic,and fresh parsley)

Tabbouleh - Bulgur Salad with Greens, Mushrooms and Mandarin Oranges

 

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Tabbouleh can be a base recipe for many various dishes for your dinner table. Add your own favorite vegetables and fruits.

Author: Mary Papoulias-Platis

Recipe type: Salad

Ingredients

Make Bulgur

• 1 cup bulgur
• 1½ cups boiling water
• ½ cup fresh orange juice or mandarin juice
• Place bulgur in a large bowl and add boiling water, 1 tablespoon olive oil, orange juice and 1 teaspoon salt.
• Cover and let sit for one hour.

Roast Sweet Potatoes

• 2 sweet potatoes, peeled and cut in 1 inch cubes
• Place on a sheet pan and toss with 1 tablespoon of olive oil.
• Add salt and pepper and roast in the oven 45 minutes or until soft at 350 degrees.
• Let cool.

Salad

• 1 cup mushrooms,sliced or chopped
• 1 leek, chopped
• 2 gloves garlic, minced
• 4 cups greens (combination of spinach,kale,chard,mustard greens, your choice)
• ½ cup fresh parsley, chopped
• 1/ cup fresh basil, chopped
• 2 stalks celery, chopped
• Juice of two oranges
• 2-3 tablespoons olive oil
• ¼ cup toasted sliced almonds
• 3 mandarin oranges, peeled and sectioned (juice one for cooking bulgur )

Instructions

1. In a frying pan place 1 tablespoon of olive oil and saute mushrooms and garlic together until soft.
2. Remove and place in a small bowl to cool.
3. Add 1 tablespoon of olive oil to the same pan and saute leeks, greens,salt, and pepper until slightly wilted.
4. Greens will reduce to 1-1/1 cups.
5. Add to mushrooms and let cool.
6. When greens have cooled add to bulgur.
7. Add potatoes, almonds, and oranges, orange juice, and 2-3 tablespoons of olive oil.
8. Combine gently. Taste for extra seasonings.

3.4.3177

Other bulgur recipes see: Artichokes Stuffed with Bulgur https://www.californiagreekgirl.com/?p=1380

© 2011 – 2019, Mary Papoulias-Platis. All rights reserved.

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Tagged as: bulgar, Greek food, salad, vegetarian