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ORZO & BULGUR SALAD

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Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • 1 C bulgur
  • 1 C orzo
  • 1/2 C finely chopped celery
  • 1/2 C shredded carrot
  • 1/2 C chopped, seeded cucumber
  • 1/2 C (or little more) dried cranberries
  • 1/3 C olive oil
  • 1/4 C balsamic vineger
  • 1/2 C coarsely snipped parsley
  • 2 T finely chopped shallot
  • 1 tsp sugar
  • 1 tsp dry mustard
  • 1/2 tsp crushed fennel seed
  • 1/4 C chopped green onions
  • 1/4 C crumbled feta cheese

Details

Servings 10

Preparation

Step 1

1. Place bulgur in a 2-C glass measure, set aside.
Cook orzo according to package directions. Drain orzo, reserving cooking water. Pour enough of the hot cooking water into the glass measure with the bulgur to equal 2 C. Let bulgur stand for 45 minutes or until all the liquid has been absorbed.

2. In a large bowl combine cooked orzo, celery, carrot, cucumber, and cranberries. add the bulgur; set aside.
In a medium bowl whisk together olive oil, vinegar, parsley, shallot, sugar, mustard, fennel seed, l tsp salt and 1/4 tsp pepper. Add to bulgur mixture, toss well to combine. Cover and chill for 4 to 24 hours. stir before serving. top with green onions and feta cheese.

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