the Pence family cookbook

Recipes Tagged with “bulgur”

Pistachio-Apricot Bulgur Salad

main course side dish apricot bulgur pistachio salad vegan vegetarian


  • 1 c. fine- or medium-grain bulgur
  • 1/2 c. chopped dried apricots
  • 1 c. boiling water
  • 1 c. chopped fresh parsley
  • 3 tbsp. finely chopped fresh mint
  • 1/2 c. shelled chopped pistachios
  • 1/3 c. olive or pistachio oil
  • 3 tbsp. orange juice or white wine vinegar
  • 1/4 c. minced red onion
  • 2 tbsp. thinly sliced green onion
  • 3/4 tsp. coarse salt
  • 1/4 tsp. fresh ground pepper


Combine bulgur and apricots in a bowl. Add boiling water and let stand 30 minutes or until liquid is absorbed. Add remaining ingredients and toss gently to mix.

Eat, Drink, and Be Healthy

Bulgur, Apricot, and Pine Nut Dressing

side dish bulgur stuffing


  • 1/4 cup extra-virgin olive oil
  • 2/3 cup pine nuts (3 1/2 oz)
  • 1 large onion, finely chopped (1 1/2 cups)
  • 1 cup coarse bulgur (5 1/2 oz)
  • 1 3/4 cups water
  • 1/2 cup dried apricots (preferably California; 3 oz), finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 oz feta, coarsely crumbled (3/4 cup)
  • 1/2 cup chopped fresh flat-leaf parsley


Heat oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then cook pine nuts, stirring constantly, until golden, 2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain.

Add onion to pan, then reduce heat to moderately low and cook, stirring occasionally, until softened but not browned, about 6 minutes. Add bulgur and cook, stirring, 1 minute. Stir in water, apricots, salt, and pepper and bring to a boil. Remove pan from heat and let stand, covered, until bulgur is tender, about 30 minutes. Stir in nuts, feta, parsley, and salt and pepper to taste.

[CP: Note that while this calls itself a dressing, it is also a great bulgur side dish.]

Gourmet, November 2005

Shrimp and Bulgur Salad

main course bulgur shrimp untested


  • 1/2 cup bulgur
  • 1 cup frozen, thawed cooked baby shrimp, well drained (about 4 ounces)
  • 2 tablespoons sliced pitted green olives
  • 4 large grape tomatoes, sliced
  • 1 scallion, trimmed and chopped
  • 2 tablespoons minced Italian parsley
  • 2 teaspoons white wine vinegar
  • 2 teaspoons olive oil
  • 1/4 teaspoon ground cumin
  • Salt and pepper to taste


Bring 1/2 cup water to boiling in a small pot. Stir in bulgur. Cover, remove from heat and let stand 15 minutes or until water is absorbed and bulgur is chewy, not hard. Spoon into a large salad bowl and set aside to cool. Add shrimp, olives, tomatoes, scallion and parsley to bulgur. Stir well. Combine vinegar, oil and cumin in a small cup. Pour over salad. Toss gently but well. Season with salt and pepper. Set aside 10 minutes for flavors to blend.

Chicago Tribune