Party-size Orzo and Bulgur Salad

Not really sure how to describe this salad …just a great pot-luck salad, one that’s a little bit different, a little bit like something you’ve had before.

Non-helpful desciption: If you’ve ever been to the Davis – Kidd Bookstore in Nashville, TN, this is the kind of salad that one would get at their cafe. Simple, yet hard to describe. (Just heard that D-K went under, bought up by one of those companies that buys struggling businesses and disassembles them. Sad, sad day in America when we keep McDonald’s in business, Snugglies are flying off the shelves, the Jersey Shore folks all have jobs, but we let our bookstores go out of business.)

Anyway, this recipe made enough to fill a 3-quart casserole dish, and then some, so maybe cut it in half for a typical family meal. Makes a great lunch the next day as well.

Orzo and Bulgur Wheat Salad
(adapted from some recipe we cut out of a mag but failed to clip the part of the page that identified the source)

1 cup orzo
1 cup bulgar wheat
½ cup chopped celerey
½ cup shredded or finely chopped carrot
½ cup chopped cucumber (seeded, if that’s your thing)
½ cup dried cranberries or dried mixed berries

⅓ cup olive oil
¼ cup balsamic vinegar
½ fresh parsley, chopped
2 Tbs finely chopped shallot
1 tsp sugar
1 tsp dry mustard
½ tsp crushed fennel seed
dash of salt and pepper

¼ cup green onions, chopped
¼ cup crumbled feta cheese

  • Cook the orzo in a large pot of water, according to its directions (7-9 minutes, typically, depending on the size of the orzo). While it’s cooking, scoop the bulgur into a 2-cup measuring cup. When the orzo is done, ladle out enough water to fill the measuring cup to the 2-cup level; then drain the orzo and transfer to a large serving dish. Let the bulgur wheat stand for about 30 minutes, until all the water has been absorbed.
  • In your large serving dish, combine the orzo, celery, carrot, cucumber, and cranberries. Whisk the olive oil, vinegar, parsley, shallot, sugar, mustard, fennel seed, salt and pepper. Drizzle about half over the salad mix and gently combine. When the bulgur is ready, add it to the salad and again gently combine. Then drizzle the rest of the oil/vinegar onto the salad. Cover and chill for a couple of hours, or over-night if you’re serving it the next day. Before serving, gently toss and top with green onions and feta.
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One Response to Party-size Orzo and Bulgur Salad

  1. Nisrine says:

    Sounds and looks wonderful. I love orzo.

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