Bulgur Pilaf With Chickpeas And Herbs Food

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.

HERBED BULGUR-LENTIL PILAF

Steps:

• Place lentils and 2 cups broth in a small saucepan and bring to a boil. Boil 5 minutes, then reduce to a simmer and cook until lentils are tender and most liquid is dissolved, about 30 minutes. Drain any remaining liquid. While lentils are cooking, place bulgur and remaining 2 cups chicken broth in another small saucepan and bring to a boil. Reduce heat and simmer until most liquid is dissolved and bulgur is tender, about 13 to15 minutes. Remove from heat and fluff with a fork. Add the bulgur to the lentils.
• Heat 2 teaspoons of the oil in a skillet over medium heat. Add onions and cook, stirring, until tender, about 5 minutes. Add peppers and cook until peppers are tender, another 5 minutes. Add the onion mixture to bulgur-lentil mixture. Stir in parsley, basil, chives, lemon zest, lemon juice remaining 1 tablespoon olive oil, salt and pepper and toss to incorporate.

BULGUR PILAF WITH CHICKPEAS

Steps:

• In a medium bowl, combine bulgur and boiling water. Let stand 10 minutes to soften.
• In a deep-sided skillet with a lid heat olive oil and sesame oil over medium heat.
• Add the onion and cook, stirring until softened, about 3 minutes.
• Add the garlic and cook, stirring constantly, about 1 minute.
• Add the chickpeas, broth, reserved bulgur (and any accumulated water at bottom of bowl), pimiento (if using), cumin, salt and pepper. Stir well to combine; bring mixture to boil over high heat.
• Reduce heat to low, cover and simmer until the bulgur has absorbed all the liquid, about 15 minutes.
• If the bulgur seems to wet (it should be moist but not soggy), increase heat to medium and cook, uncovered, stirring often, until fairly dry.
• Fluff with a fork and serve warm.

BULGUR PILAF WITH CHICKPEAS

Steps:

• Bring the stock to the boil. Pour in the bulgur and cook, covered, on low heat for about 15 minutes, or until the water is absorbed and the grain is tender.
• Stir in the butter or oil, the chickpeas, and salt and pepper, and heat through.
• Variation
• Garnish with 1 large sliced onion fried in oil till caramelized and brown.

BULGUR PILAF WITH CUMIN AND CHICKPEAS

Steps:

• Place bulgur in a bowl; add the salt; stir with a spoon or mix with your hands to distribute the salt.
• Pour in 2 ½ cups boiling water; let sit for 15-20 minutes, until the bulgur is soft.
• Drain off any excess water through a strainer and press the bulgur in the strainer to extract more water.
• Heat the oil in a large nonstick skillet over medium heat; add in the cumin seeds.
• Cook, stirring, for about 1 minute or just until they begin to color and smell fragrant.
• Stir in the onion; stir/saute about 5 minutes, until tender.
• Stir in the bulgur and chickpeas; stir until heated through.
• Add in the lemon juice, if desired.
• Remove from heat, taste and adjust the salt; serve hot or warm, topped with yogurt.

CHICKPEAS, BULGUR, AND HERB SALAD

Steps:

• Heat 1 tablespoon oil in a skillet over medium-high heat. Saute bulgur, dill seeds, bay leaf, and cumin seeds until lightly browned, about 1 minute. Add broth and soy sauce; bring to a boil. Reduce heat; simmer until liquid is absorbed, 10 to 15 minutes.
• Heat remaining 1 tablespoon oil in a skillet over medium-high heat. Saute chickpeas until lightly browned, 2 to 3 minutes.
• Combine bulgur mixture, chickpeas, yogurt, parsley, cilantro, and chives in a bowl. Chill at least 1 hour before serving.