Tuesday, July 27, 2010

roast pumpkin, cranberry, pinenut and bulghur salad


This was my first time using bulghur and its pretty delicious. I don't know why I didn't read the packet when I bought it, its almost raw wheat hulls, its toasted cracked wheat and I'm not eating wheat anymore (not being strict about it but yeah trying to avoid as much as possible). ANNNYYWAAAYYY I'm not into wasting ANYTHING so I will use it up and then not buy anymore, but its given me an opportunity to try out a few new things.


1/4 cup of bulghur
1/4 medium pumpkin, cut small and roasted
2 tbsp of sunflower seeds
1/4 cup of toasted pine nuts
1/4 cup of chopped, dried cranberries
1/4 cup of cooked lentils
1/4 cup of chopped fresh herbs... I used parsley but mint on its own or with parley would be good too
Squeeze of lemon juice and a glug of olive oil for dressing

1. Cook the bulghur just like you would white rice, 1:2 bulghur to water in a small pot over medium heat with the lid on. It took about 20 minutes, just stir and test at the 15 minute mark to see how its going.

2. In the meantime toast the pinenuts and roast the pumpkin, chop up the dried cranberries and fresh herbs.

3. When everything is ready toss in a large bowl with the dressing and serve immediately.

Notes: I sprinkled in a little vegie stock with the bulghur, bulghur has a lovely nutty earthy flavour much like quinoa.


  1. that's funny because when I saw you were eating bulghur I thought it was odd as I thought you were avoiding gluten - if you have it in tabouli with lots of parsley and tomatoes it doesn't seem so heavy, or maybe you could throw it in gf baking so it doesn't affect you so much

  2. PS I also meant to say that it looks yummy anyway and lots of other good things with it is probably the way I should try to eat it more


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