Cranberry Bulgur Salad with Carrots
Level
Easy
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- Ingredients
- Instructions
- Ingredients for Cranberry Bulgur Salad with Carrots
- 1 1/8 cups bulgur
- 1 onion
- 5-6 T of olive oil
- 4 sprigs of mint
- 4 sprigs of smooth parsley
- 2 cups celery
- 3 T of lemon juice
- Sugar
- 1 bunch of carrots (approx.1 1/3 cup)
- 1/3 cup dried cranberries
- 1 stick of cinnamon
- 2/3 cup freshly pressed orange juice
- 1/3 cups shell on pistachios
- 3/4 cups Greek yogurt
- Salt & Pepper to taste
Directions
- Cook the bulgur in accordance with the instruction on the packet. Cut the onion into halves, then into strips and stew this in 1 tablespoon of hot oil for 3 minutes. Mix the onion into the bulgur and leave everything to cool.
- Chop the mint and parsley leaves. Clean the celery and cut it diagonally into fine slices. Mix the bulgur with the lemon juice and 3-4 tablespoons of oil. Season with salt, pepper and 1 pinch of sugar. Mix in the herbs and celery.
- Peel the carrots, leave 1 cm of delicate green on them and cut them lengthways into halves. Heat 1 tablespoon of oil in a pot. Stew the carrots in this at medium heat for 5 minutes. Season with salt, pepper and 1 teaspoon of sugar. Add the cranberries, stick of cinnamon and orange juice and then lightly cook the carrots with the lid on the pot for approx. 5 minutes until they are "al dente".
- Shell the pistachios and chop them roughly. Stir the yoghurt till it is smooth and sprinkle with cranberry, carrots and pistachio yoghurt.
Source
- To 20 Cranberry Recipes to Watch 2014
- Ingredients for Cranberry Bulgur Salad with Carrots
- 1 1/8 cups bulgur
- 1 onion
- 5-6 T of olive oil
- 4 sprigs of mint
- 4 sprigs of smooth parsley
- 2 cups celery
- 3 T of lemon juice
- Sugar
- 1 bunch of carrots (approx.1 1/3 cup)
- 1/3 cup dried cranberries
- 1 stick of cinnamon
- 2/3 cup freshly pressed orange juice
- 1/3 cups shell on pistachios
- 3/4 cups Greek yogurt
- Salt & Pepper to taste
Directions
- Cook the bulgur in accordance with the instruction on the packet. Cut the onion into halves, then into strips and stew this in 1 tablespoon of hot oil for 3 minutes. Mix the onion into the bulgur and leave everything to cool.
- Chop the mint and parsley leaves. Clean the celery and cut it diagonally into fine slices. Mix the bulgur with the lemon juice and 3-4 tablespoons of oil. Season with salt, pepper and 1 pinch of sugar. Mix in the herbs and celery.
- Peel the carrots, leave 1 cm of delicate green on them and cut them lengthways into halves. Heat 1 tablespoon of oil in a pot. Stew the carrots in this at medium heat for 5 minutes. Season with salt, pepper and 1 teaspoon of sugar. Add the cranberries, stick of cinnamon and orange juice and then lightly cook the carrots with the lid on the pot for approx. 5 minutes until they are "al dente".
- Shell the pistachios and chop them roughly. Stir the yoghurt till it is smooth and sprinkle with cranberry, carrots and pistachio yoghurt.
Source
- To 20 Cranberry Recipes to Watch 2014
