Bulgarian Bulgur Pilaf Food

TURKISH BULGUR PILAF RECIPE

Steps:

• Saute onion and tomato paste: Heat olive oil in a medium saucepan over medium heat. Add in onion and green pepper and saute until translucent, 3-4 minutes. Add in tomato paste and stir constantly for a minute or so.
• Add in the rest of the ingredients: Add in ground cumin, bulgur, tomatoes, chickpeas, and water (or stock). Season with salt and pepper.
• Stir & Bring it to a boil: Give it a stir, bring it to a boil, put the lid on, turn down the heat to low. Let it simmer for 10-12 minutes or until most of the liquid is absorbed.
• Let it rest & serve: Off the heat, allow it to rest for 10 minutes (with the lid on), fluff it with a fork, garnish with parsley, and serve.

BULGUR PILAF

Steps:

• Heat the olive oil in a large stockpot over medium heat. Add the onions and cook until soft and translucent, about 5-7 minutes.
• Stir in the tomato paste, chopped tomatoes and green peppers, and continue to cook with the onions until fragrant, about 2-3 minutes.
• Add the bulgur, cumin, salt and pepper, and stir to combine until the bulgur is completely coated in the tomato paste, about 2-3 minutes.
• Add the chickpeas on top along with 3 cups of chicken broth or water and stir to combine. Remove from heat, close the lid and allow the bulgur to absorb the liquid for 10 minutes. Open the lid and fluff with a fork.
• Serve with chopped parsley and fresh vegetables, if desired.

TOASTED-BULGUR PILAF

Steps:

• Heat a large skillet over medium-high heat. Add bulgur, and toast, stirring frequently, until golden and fragrant, 4 to 5 minutes.
• Stir together toasted bulgur, stock, 3/4 cup water, cinnamon stick, bay leaf, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat; cover, and reduce heat to low. Simmer until all liquid is absorbed and bulgur is tender, 10 to 12 minutes. Discard bay leaf and cinnamon stick (or, if desired, leave in as a garnish). Stir in almonds and oil; season with salt and pepper.

SIMPLE BULGUR PILAF

Steps:

• Heat olive oil and saute onions until soft.
• Turn heat up to high and add mushrooms, stirring frequently, until mushrooms are cooked and nicely browned.
• Add bulgur, stir and cook briefly, 1-2 minutes.
• Add water, mix once, then cover and cook over low heat until all water is absorbed, about 25 minutes.
• Fluff briefly before serving.

BULGUR PILAF

Steps:

• Cook onion in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 7 minutes.
• Meanwhile, wrap coriander seeds in a clean kitchen towel and coarsely crush by pressing with flat side of a large heavy knife.
• Add coriander and bulgur to onion and cook, stirring, 2 minutes. Stir in hot water, then remove from heat and let stand, covered, until bulgur is softened, about 25 minutes. Fluff with a fork, then stir in almonds, salt, and pepper. Serve warm or at room temperature.

PLAIN BULGUR PILAF

Steps:

• Bring the water or stock to the boil in a large pan and pour in the bulgur. Add salt and pepper (taking into account the saltiness of the stock) and cook, covered, over low heat for 10-15 minutes, until it is tender and all the liquid is absorbed, adding a little water if it becomes too dry.
• Stir in the butter or oil and leave off heat, covered, for 15 minutes, to allow the wheat to swell and become tender before serving.
• Variations
• For a grand and delicious pilaf, stir in 2-3 tablespoons toasted pine nuts or slivered almonds and 2 tablespoons raisins when you pour in the bulgur.
• For burghul bil shaghria, use half the amount of bulgur with 1/2 pound dry vermicelli broken into small pieces in your hands and toasted in a dry frying pan or under the broiler, stirring often, until browned.

MUSHROOM BULGUR PILAF

Steps:

• Preheat the oven to 350.
• In a Dutch oven, heat the oil over moderate heat.
• Add the scallions and garlic and sauté for 2 minutes or until the scallions are soft.
• Add the carrots and celery and sauté for 4 minutes or until the carrots are crisp tender.
• Add the mushrooms and sauté for 3 minutes or until the mushrooms are softened.
• Stir in the bulgur, broth, 1 cup of water, rosemary, salt and pepper and bring to a boil.
• Cover and bake for 20 minutes or until the bulgur is tender and the liquid has been absorbed.

SPICED BULGUR PILAF WITH FISH

Steps:

• Heat the oil in a lidded flameproof casserole dish. Tip in the onions and cook for 10 mins until soft and golden. Add the carrots and cumin, and cook for 2 mins more. Stir through the harissa, bulgur and apricots, pour over the stock and bring to the boil. Cover and simmer for 7 mins.
• Add the spinach and stir through until just wilted. Arrange the fish fillets on top, pop a slice of lemon on each and season. Replace the lid and cook for 8 mins, keeping over a low-ish heat.
• Turn heat to low and cook for 7-8 mins more until the fish is cooked through and the bulgur is tender. Season with pepper and serve.

CUMIN SCENTED BULGUR PILAF

Steps:

• Melt butter in a saucepan over medium heat; add onions and peppers and increase heat to medium high and cook until onions begin to turn brown around the edges, about 10 minutes.
• Stir in orzo and bulgur and cook about a minute, while stirring.
• Add broth and tomato juice.
• Season with salt, pepper, cumin, and basil.
• Bring to a boil, cover, reduce heat to a simmer and cook until bulgur is tender and most of the liquid is absorbed, about 20 minutes.
• Stir in water if bulgur becomes too dry or cook a few minutes, with the cover off, if bulgur is too wet.

FRAGRANT BULGUR PILAF (MOOSEWOOD)

Steps:

• Preheat oven to 300 degrees.
• In an ovenproof skillet large enough to contain all the ingredients, saute the onion, carrot, and pepper in the oil.
• When the onion and carrot have just softened, add the bulgur and saute for a minute or two, stirring constantly to prevent scorching.
• Add all of the rest of the ingredients and bring to a boil.
• Cover and bake for 20 minutes until all the liquid is absorbed.
• Served topped with crumbled feta cheese, if desired.

KURDISH BULGUR PILAF

Steps:

• Heat the oil in a large saucepan over medium-high heat.
• Add the scallions and bell pepper and stir-fry for 30 seconds.
• Add the tomato and basil and continue to stir-fry for 2 minutes.
• Add the bulgur and mix well.
• Pour in the boiling stock or water, add the salt, and mix well. Bring the liquid to a boil, and then reduce the heat to low.
• Simmer uncovered until all the liquid has been absorbed, about 15 minutes.
• Serve hot.

BULGUR PILAF WITH CHICKPEAS AND HERBS

Steps:

• Drain the soaked chickpeas, and place in a pot with 1 quart water. Bring to a boil, reduce the heat and simmer one hour. Add salt to taste and continue to simmer for 30 minutes to an hour, until the chickpeas are tender.
• Place the bulgur in a 2-quart bowl. Place a strainer over the bowl, and drain the chickpeas so that the hot broth covers the bulgur. Set the chickpeas aside. Cover the bowl, and allow the bulgur to sit until fluffy, about 20 to 30 minutes. Strain and press out excess liquid.
• Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet, and add the scallions. Cook, stirring, until tender, two or three minutes. Stir in the garlic, and continue to cook until fragrant, 30 seconds to a minute. Stir in the bulgur and chickpeas. Add the herbs and the remaining tablespoon of olive oil, and toss together. Remove from the heat, add lemon juice and pepper, taste and adjust salt. Add more lemon juice if desired. Serve hot or room temperature.

CHICKEN & POMEGRANATE BULGUR PILAF

Steps:

• Heat a little oil in a large casserole dish (with a tight-fitting lid). Coat the chicken pieces with some seasoning, and half of the spice mix and add to the pan, brown well on all sides.
• Add the remaining spice mix and cook for 1 min. Pour over the stock, season and stir, then cover and cook for 25 mins over a low-medium heat.
• Remove the lid, increase the heat to a medium simmer and add the bulgur wheat. Cook for 10 mins, then re-cover, turn off the heat and leave to stand for a further 10 mins.
• When all the liquid has been absorbed and the bulgur wheat is tender, stir through the chopped mint and scatter over the pomegranate seeds.

GREEK BULGUR PILAF

Steps:

• Heat the oil in a medium size skillet over medium high heat. Add the bulgur and onion and sauté until both are translucent, about 5 minutes.
• Stir in the stock, (or vegetable stock, or a mixture of 1 1/2 cups water and 1 1/2 tablespoons tomato paste) bring it to a boil, then reduce the heat and cover the pan. Simmer until the bulgur is just tender and all the liquid is absorbed, 20 to 25 minutes. Add salt and pepper to taste, then cover and let sit for 5 minutes. Fluff with a fork and serve. Serves 4.
• NOTE: If you wish to increase the quantity, just remember that you need 1 1/2 times as much liquid as bulgur. Be sure also to increase the amount of olive oil and onion as you increase the bulgur and stock.
• The Olive and The Caper.

BULGARIAN BULGUR PILAF

Steps:

• Heat the oil in a heavy pan and when just hot add the onion and sauté.
• Stir in bulgur and season.
• Add the sultanas and hot chicken stock and cook until bulgur is soft, and all the liquid is absorbed (about 20-30 minutes).
• Sprinkle with the pine nuts and swirl over the honey.
• Serve hot.