This warm, sweet and crunchy bulgur salad is served as a great side or main dish. It is nutritious, full of vitamins and minerals, and keeps you full for hours. Bulgur can be made ahead and stored in the refrigerator for a week or kept uncooked in a dry storage area for over a year retaining full freshness. (Longer storage times are still acceptable.)
 
 

Bulgur Wheat with Pineapple, Pecans and Basil from Food Network Kitchen

  • 2 cups water
  • 1 cup #3 coarse bulgur
  • 1 can (20 oz.) Pineapple Tidbits or Pineapple Chunks, drained
  • 1/2 cup chopped pecans
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped Italian parsley
  • 1-1/2 teaspoons olive oil

Directions

  1. Combine water and bulgur in large saucepan. Heat to boiling, reduce heat and simmer, covered 30 minutes or until bulgur is tender.
  2. Transfer to large bowl; cool to room temperature.
  3. Stir pineapple tidbits, pecans, basil, parsley and oil into bulgur. Serve at room temperature.