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Bulgur with Arugula, Pomegranate and Hazelnuts

Serves 4
Time 35 min
Pomegranate seeds add beautiful color and juicy flavor to this simple grain salad balanced with peppery arugula and crunchy bits of celery.
Ingredients
  • 1 cup uncooked bulgur wheat
  • 1/2 cup hazelnuts
  • 3 cups packed baby arugula
  • 1 cup pomegranate seeds
  • 1 celery stalk thinly sliced
Method

In a large bowl, combine bulgur and 1 1/2 cups boiling water, cover and set aside until water is absorbed, about 30 minutes.

Preheat the oven to 350°F. Spread hazelnuts on a rimmed baking sheet and toast until lightly golden, 10 to 12 minutes. Wrap nuts in a clean dish towel and rub them together to remove skins. Set aside until cool enough to handle and then chop them. 

Stir arugula, pomegranate seeds, celery and hazelnuts into bulgur. Serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 cup uncooked bulgur wheat
  • 1/2 cup hazelnuts
  • 3 cups packed baby arugula
  • 1 cup pomegranate seeds
  • 1 celery stalk thinly sliced