Fresh peaches make this superfast side dish of Bulgur with Peaches and Mint oh-so-tasty.
2 cups water
1 cup uncooked bulgur
2 tablespoons champagne vinegar
2 tablespoons extra-virgin olive oil
2 teaspoons brown sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup diced peaches
2 1/2 ounces chopped hazelnuts, toasted
1/4 cup small fresh mint leaves
How to Make It
Bring 2 cups water and bulgur to a boil in a small saucepan. Cover, reduce heat, and cook 12 minutes. Drain; rinse with cold water. Drain.
Combine vinegar and next 4 ingredients (through pepper) in a large bowl, stirring with a whisk until sugar dissolves. Add bulgur, peaches, nuts, and mint; toss.
Grits-Style with Corn-Basil Relish: Bring 2 1/4 cups water and 1 cup uncooked bulgur to a boil in a small saucepan. Cover, reduce heat, and cook 8 minutes. Stir in 2 ounces shredded extra-sharp cheddar cheese and 1/4 teaspoon salt. Combine 1 cup fresh corn kernels, 1/4 cup finely chopped fresh basil, 1 tablespoon minced shallots, 1 tablespoon white wine vinegar, and 1/8 teaspoon salt in a small bowl. Top bulgur mixture with corn mixture. Serves 4 (serving size: 2/3 cup bulgur and 1/4 cup corn relish) CALORIES 209; FAT 5g (sat 2g); SODIUM 324mg
Tabbouleh-Style: Bring 1 1/2 cups water and 3/4 cup uncooked bulgur to a boil in a small saucepan. Cover, reduce heat, and cook 12 minutes. Drain; rinse with cold water. Drain. Combine bulgur, 3/4 cup chopped fresh flat-leaf parsley, 3/4 cup chopped tomato, 3/4 cup chopped seeded peeled cucumber, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 2 thinly sliced green onions in a large bowl; stir to combine. Serves 6 (serving size: 2/3 cup) CALORIES 92; FAT 7g (sat 4g); SODIUM 207mg
Grilled Zucchini Pilaf: Heat a saucepan over medium-high heat. Add 1 tablespoon olive oil, 3/4 cup chopped onion, and 1/3 cup chopped celery; sauté 3 minutes. Add 2 cups water and 1 cup bulgur; bring to a boil. Cover, reduce heat, and simmer 11 minutes. Heat a grill pan over medium-high heat; coat with cooking spray. Quarter 1 zucchini. Grill zucchini 5 minutes; dice. Combine bulgur, zucchini, 1/4 cup parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve with lemon wedges. Serves 6 (serving size: 2/3 cup) CALORIES 116; FAT 8g (sat 4g); SODIUM 210mg
This is wonderful. I've made this many times now with my own variations. I usually use 2 peaches instead of measuring a cup, and a little crumbled feta instead of nuts. White wine vinegar works very well in place of the champagne vinegar. 1/2 Tablespoon of oil is plenty. 2 Tablespoons is way too much.
Terrific! I have mint growing in my yard, and had fresh local peaches. Used almonds that I had insteadof hazelnuts, and vinegar that I had also. Refreshing for our hot summer days. My husband has previously given thumbs down on some whole grains (quinoa,.brown rice), but really liked this.
I really liked this! My husband wasn't totally enamored, though. It definitely has strong flavors in the mint and peaches, so you have to really like these flavors to try this. I would make it again but would be nervous to make for a crowd because I could see it being a mixed bag for different people.
This was not very good. However, I did make some substitutions, so I can't really complain. I used 1 tbsp. red wine vinegar and 1 tbsp. apple cider vinegar for the champagne and used only and ounce of hazelnuts. The mixture was moister than I expected and had a distinct smell. I still enjoy bulgur, however, and would like to try the other variations for this recipe, maybe the ones that were served warm instead of cold.
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