TURKISH BULGUR PILAF RECIPE
Turkish style bulgur pilaf is a classic hearty and healthy side dish dish that is very easy to make. It's a great alternative to rice and can be served with many dishes.
Provided by Shadi HasanzadeNemati
Categories Side Dish
Time 45m
Number Of Ingredients 10
Steps:
- Place the bulgur in a bowl and rinse a few times. Set it aside.
- Heat the olive oil in a pot over medium heat. Sauté the onion until translucent and then add the minced garlic. Cook for a minute.
- Add in the diced green pepper and cook for a few minutes until it softens.
- Add in the chopped tomatoes and stir well. Cook until they start releasing their juice.
- Add the tomato paste and stir well so it combines with the other ingredients.
- Add the salt and pepper and add in the rinsed bulgur. Stir well.
- Turn the heat to medium high and add in the water. Once it comes to a simmer, lower the heat to medium, cover with a lid and cook for about 20-25 minutes until the water is almost completely evaporated.
- Wrap the lid in a clean kitchen towel and place it on the pot. Turn the heat to medium low and cook for another 10 minutes.
- Turn the heat off the let the bulgur sit for 5 minutes untouched, then fluff it with a fork and serve.
Nutrition Facts : Calories 340 kcal, Carbohydrate 62 g, Protein 10 g, Fat 8 g, SaturatedFat 1 g, Sodium 366 mg, Fiber 15 g, Sugar 5 g, ServingSize 1 serving
TURKISH BULGUR PILAF RECIPE
Learn how to make the best Turkish bulgur pilaf recipe with tomatoes and vegetables.
Provided by Aysegul Sanford
Categories Side Dish
Time 28m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 213 kcal, Sugar 4 g, Sodium 661 mg, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 34 g, Fiber 8 g, Protein 6 g, ServingSize 1 serving
BULGUR PILAF WITH MIXED GREENS AND GARLIC
This recipe is from Nizip, in southeastern Turkey. The secret is cutting the greens into thin strips and steaming them with the bulgur so the grains become infused with the flavor. This is best prepared with Tuscan kale, which is also called black, lacinato or dinosaur kale. Sweet greens include spinach, mache, Swiss chard, pea shoots, young nettles, lamb's quarters and salad burnet. Earthy greens include turnip, beat and collard greens and Tuscan and Russian kale.
Provided by BeccaB3c
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- On a work surface, mash the chopped garlic with 1 teaspoon of salt.
- In a large, deep saucepan, combine the mashed garlic with the onions, mixed greens, bulgur, olive oil, red pepper paste, black pepper and red pepper flakes.
- Season with salt.
- Using your hands, work the water into the bulgur until it is absorbed.
- Cover the greens with a paper towel.
- Set the saucepan over low heat, cover and steam the greens and bulgur until they're very tender, about 30 minutes.
- Serve the bulgur hot or cold, garnished with the scallions and lemon wedges.
Nutrition Facts : Calories 298.9, Fat 14.1, SaturatedFat 2, Sodium 11.6, Carbohydrate 40.7, Fiber 8.2, Sugar 5.1, Protein 5.9
BULGUR PILAF
Bulgur Pilaf is a Middle Eastern dish made with vegetables and spices. It's made in three easy steps and takes less than 25 minutes!
Provided by Sarah Bond
Categories Side Dishes
Time 25m
Number Of Ingredients 10
Steps:
- Base: Heat oil over medium heat in a large saute pan or pot. Add onion, garlic, pepper, and roma tomatoes, cooking until pepper is soft, about 5 minutes. Add tomato paste and cook for another 2 minutes.
- Bulgur: Add bulgur and water, stir to combine, cover, and let simmer for 15 to 20 minutes until water is absorbed and bulgur is tender (add more water ½ cup at a time if bulgur is still tough). Season with salt and pepper.
- Serve: Warm or cold, optionally topped with olives, sliced red onion, parsley, slivered almonds, or feta cheese.
Nutrition Facts : ServingSize 1 serving, Calories 253 kcal, Carbohydrate 49.8 g, Protein 8.2 g, Fat 4.5 g, SaturatedFat 0.7 g, Sodium 173 mg, Fiber 11.9 g, Sugar 6 g
BULGUR AND GREEN LENTIL PILAF
Categories Side Hanukkah Low/No Sugar Ramadan Lentil Bon Appétit Sugar Conscious Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Bring first 3 ingredients to boil in large saucepan over medium-high heat. Partially cover pan, reduce heat to low, and simmer until lentils are almost tender, about 15 minutes. Mix in bulgur, salt, and spices. Cover; simmer until water is absorbed, about 10 minutes longer. Season with pepper. Discard bay leaves. Serve topped with almonds and reserved onions.
BULGUR PILAF
Categories Nut Onion Side Steam Vegetarian Quick & Easy Almond Vegan Bulgur Coriander Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
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.
LENTIL AND BULGUR PILAF WITH GREEN AND YELLOW SQUASH
This is typical of lenten dishes from Lebanon. Rich in fiber and nutrients, it makes for a wonderful one dish meal or a substantial side dish. The original comes from a 1997 issue of Eating Well magazine but has been modified to suit my tastes. If you replace the chicken broth with vegetable broth, this is a vegan dish as well.
Provided by justcallmetoni
Categories One Dish Meal
Time 50m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large saucepan, mix together the broth, lentils, onion bay leaf, salt allspice and pepper and bring to boil over medium heat. Reduce to low, cover and simmer 10 minutes.
- Add bulgur and simmer and cook an adidtional 25 minutes until the lentils and bulgur are tender.
- Remove from heat and stir in the lemon juice.
- Meanwhile, in a nonstick skillet, heat oil over medium heat. Add zucchini and squash and cook 2 minutes. Add garlic and lemon zest and cook an additional 3 minutes until the squash are tender.
- Stir in parsley and cilantro. Taste and season with salt and pepper as desired.
- Mix the squah into the bulgur and lentil pilaf.
- Serve hot with lemon wedges.
Nutrition Facts : Calories 232.7, Fat 3.1, SaturatedFat 0.4, Sodium 532.4, Carbohydrate 41, Fiber 14.9, Sugar 2.4, Protein 12.3
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