Facts Healthy Eating

Bulgar With Arugula, Pomegranate, And Hazelnuts

Bulgar With Arugula, Pomegranate, And Hazelnuts
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Pomegranate seeds add beautiful color and juicy flavor to this simple grain salad balanced with peppery arugula and crunchy bits of celery.
Servings
4
servings
Ingredients
  • 1 cup uncooked bulgar wheat
  • 1/2 cup hazelnuts
  • 3 cup packed baby arugula
  • 1 cup pomegranate seeds
  • 1 stalk celery, thinly sliced
Directions
  1. In a large bowl, combine bulgur and 1 1/2 cups boiling water, cover, and set aside until water is absorbed, about 30 minutes.
  2. Preheat oven to 350 degrees. 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.
  3. Stir arugula, pomegranate seeds, celery, and hazelnuts into bulgur. Serve.
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