Connect with Us
Call Customer Service:
- 1-844-WFM-TALK (1-844-936-8255)
Subscribe to Our Email
Get the latest sales, newest recipes and more delivered to your inbox.Sign up
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.