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Bulgur and Wild Rice Salad with Grilled Summer Vegetables
Servings
4
people
Ingredients
2
cups
cooked Wild Rice Mixture
(mix of Brown Rice, Red Rice, Lentils & Wild Rice – available in the bulk section of Winco)
1
cup
cooked bulgur
1/2
cup
grilled zucchini
chopped into ¼” cubes
1/4
cup
grilled red pepper
chopped into ¼” cubes
2
Tbsp.
chopped green onions
1/4
cup
toasted sliced almonds
1/2
cup
cooked garbanzo beans
DRESSING:
1
cup
white wine vinegar
1/2
cup
canola oil
4
Tbsp.
granulated sugar
1/4
Tsp.
ground pepper
1/2
Tsp.
salt
1
Tbsp.
Dijon mustard
1/2
Tsp.
red pepper flakes
1
Tsp.
dried tarragon
1
Tsp.
minced garlic
Instructions
Boil 2 cups water, add 1 cup Wild Rice Mixture, turn down heat, cover and simmer for 20 minutes.
Boil 1 cup water. Add ½ cup Sunnyland Mills #3 Coarse Bulgur. Turn off heat. Cover and let sit for 15 minutes. Fluff with fork.
Add ½ cup of the dressing to the salad mixture. Chill & serve.