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Pistachio-Orange Bulgur Salad with Mint

Pistachio-Orange Bulgur Salad with Mint

By Laura RussellOctober 17, 2023

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

A fresh orange does double duty in this colorful side dish: Grated zest gives a flavor boost to quick-pickled red onions, which provide a bright, tangy contrast to the nutty bulgur, while the chopped fruit adds sweetness and juiciness. We use red wine vinegar in the pickling liquid to tame the onion. Pistachios bring crunch and mint lends freshness. Feel free to swap in other nuts, such as pecans or almonds. We call for coarse bulgur rather than finely ground (the type used in tabbouleh) because the coarse variety holds up well when cooked. Serve alongside hearty braises and roasted meats.

Ingredients
  • 1

    cup coarse bulgur

  • Kosher salt and ground black pepper

  • ½

    small red onion, halved and thinly sliced

  • 3

    tablespoons red wine vinegar

  • 1

    medium orange

  • 3

    tablespoons extra-virgin olive oil

  • ⅓

    cup roughly chopped pistachios OR pecans OR sliced almonds

  • ½

    cup lightly packed fresh mint OR cilantro, roughly chopped

Step 1

In a medium saucepan, combine the bulgur, ½ teaspoon salt and 1½ cups water. Bring to a boil over medium-high, then cover, reduce to medium-low and cook without stirring until the liquid has been absorbed, 15 to 18 minutes. Remove from the heat and let stand, covered, for 5 minutes.

Step 2

Meanwhile, in a large bowl, stir together the onion, vinegar, ½ teaspoon salt and ¼ teaspoon pepper. Grate 1 tablespoon zest from the orange, then stir it into the onion-vinegar mixture. Using a sharp knife, slice about ½ inch off the top and bottom of the orange. Stand the orange on a cut end and cut from top to bottom following the contours of the fruit to remove the peel and white pith. Quarter the orange lengthwise, then thinly slice crosswise.

Step 3

Using a fork, fluff the bulgur and add to the bowl. Stir in the oil, then fold in the orange pieces. Cool slightly, about 10 minutes, then stir in the pistachios and mint. Taste and season with salt and pepper.

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