Bulgur Wheat with Carrots & Hazelnuts Recipe
Introduction
This bulgur wheat salad with carrots and hazelnuts is a wholesome and flavorful dish that’s perfect as a light lunch or a side. It combines nutty grains, sweet sultanas, crunchy seeds, and refreshing lemon for a delightful texture and taste.
Ingredients
- 600g bulgur wheat
- 140g sultanas
- 1 litre hot vegetable or chicken stock
- 4 medium carrots, coarsely grated
- 100g pumpkin seeds
- 100g toasted hazelnuts, chopped
- Juice of 1 large lemon
- 5 tbsp rapeseed oil
- Salt and pepper, to taste
Instructions
- Step 1: Place the bulgur wheat and sultanas in a large bowl, then pour over the hot vegetable or chicken stock. Cover the bowl with cling film and let it sit for 20 to 30 minutes until the liquid is fully absorbed.
- Step 2: Once the liquid is absorbed, fluff the bulgur with a fork to separate the grains and allow it to cool.
- Step 3: Add the coarsely grated carrots, pumpkin seeds, chopped toasted hazelnuts, lemon juice, and rapeseed oil to the bulgur. Season with salt and pepper to taste.
- Step 4: Mix everything well until combined, then transfer the salad to a large serving bowl. Serve chilled or at room temperature.
Tips & Variations
- For added freshness, stir in some chopped fresh herbs like parsley or mint before serving.
- Substitute rapeseed oil with olive oil for a more robust flavor.
- To make this salad nut-free, replace hazelnuts with extra pumpkin seeds or toasted sunflower seeds.
- Serve with grilled chicken or fish for a complete meal.
Storage
Store the bulgur salad in an airtight container in the refrigerator for up to 3 days. Before serving, allow it to come to room temperature or serve chilled. If the salad seems dry after refrigeration, drizzle a little extra rapeseed or olive oil and toss gently.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use quick-cooking bulgur wheat for this recipe?
Yes, quick-cooking bulgur can be used, but adjust the soaking time as it will absorb the liquid faster, usually within 10-15 minutes.
Is it necessary to toast the hazelnuts?
Toasting the hazelnuts enhances their flavor and adds crunch, but if you’re short on time, you can use raw chopped hazelnuts instead.
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Bulgur Wheat with Carrots & Hazelnuts Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A wholesome and vibrant bulgur wheat salad featuring sweet sultanas, crunchy toasted hazelnuts, nutritious pumpkin seeds, and fresh grated carrots, all brought together with a zesty lemon and rapeseed oil dressing. This dish is served cold, making it a perfect light meal or side dish full of texture and flavor.
Ingredients
Salad Base
- 600g bulgur wheat
- 140g sultanas
- 1 liter hot vegetable or chicken stock
Mix-ins and Dressing
- 4 medium carrots, coarsely grated
- 100g pumpkin seeds
- 100g toasted hazelnuts, chopped
- Juice of 1 large lemon
- 5 tbsp rapeseed oil
- Salt and freshly ground black pepper, to taste
Instructions
- Soak Bulgur Wheat: Place the bulgur wheat and sultanas together in a large mixing bowl. Pour over the hot vegetable or chicken stock, ensuring the grains are fully covered. Cover the bowl with cling film and allow the bulgur to soak for 20 to 30 minutes until all the liquid is absorbed and the grains are tender.
- Fluff and Cool: Once soaked, use a fork to gently separate the grains, ensuring the bulgur has a light and fluffy texture. Set aside and allow to cool completely to room temperature.
- Combine Ingredients: Add the coarsely grated carrots, pumpkin seeds, chopped toasted hazelnuts, lemon juice, and rapeseed oil to the cooled bulgur mixture. Season with salt and freshly ground black pepper according to taste.
- Mix and Serve: Thoroughly mix all the ingredients together until well combined. Transfer the salad to a large serving bowl and serve chilled or at room temperature.
Notes
- To toast hazelnuts, spread them evenly on a baking tray and roast in a preheated oven at 180°C (350°F) for 8–10 minutes until golden and fragrant.
- You can substitute rapeseed oil with extra virgin olive oil for a different flavor profile.
- For a vegan version, ensure vegetable stock is used instead of chicken stock.
- This salad can be made a few hours ahead and kept refrigerated to allow flavors to meld.
- Add fresh herbs like parsley or mint for an additional fresh taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: bulgur wheat salad, carrot salad, hazelnuts, pumpkin seeds, sultanas, lemon dressing, healthy salad, vegetarian dish, Mediterranean cuisine
