TOASTED-BULGUR PILAF
The bulgur in this protein-fiber side dish is toasted to bring out its deep, nutty flavor before being simmered in chicken stock.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 8
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.
BULGUR PILAF WITH RED PEPPERS AND TOMATOES
Provided by Molly O'Neill
Categories dinner, lunch, appetizer, main course, side dish
Time 1h15m
Yield Four servings
Number Of Ingredients 15
Steps:
- Place the bulgur in a fine sieve and shake to remove any dust. Place in a large bowl and cover with cold water. Let stand 30 minutes.
- Meanwhile, place the bell and chili peppers in a food processor with the water, 1/4 teaspoon of the salt and the sugar. Process until pureed. Transfer to a saucepan and cook over medium heat, stirring often, until reduced to a jam-like consistency, about 20 minutes. Set aside.
- Cut the tomatoes in half and squeeze gently to remove the seeds. Using the large holes of a hand grater, grate the tomato halves with the cut side facing the grater. (You should be left with just the tomato skin in your hand; discard.)
- Drain the bulgur and return it to the bowl. Add the red-pepper paste, the tomato pulp, the remaining teaspoon salt, the scallions, cucumber, parsley, lemon juice, pomegranate molasses, olive oil and paprika. Stir to mix well.
- Cover tightly with plastic wrap and refrigerate for a few hours. Taste and season with more salt if needed. Spoon onto a platter, surround with the lettuce or vine leaves and serve.
Nutrition Facts : @context http, Calories 422, UnsaturatedFat 16 grams, Carbohydrate 59 grams, Fat 19 grams, Fiber 11 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 758 milligrams, Sugar 12 grams
BULGUR PILAF WITH BROCCOLI AND PEPPERS
I have recently started the WW Core program which emphasizes whole grains, produce, and a little bit of good oil. Around the same time I started I also re-found a lovely little cookbook that a friend gave me a few years ago called "One Pot Vegetarian Dishes" by Amy Cotler. This pilaf is a modification of a recipe from that book. It needs a little salt and pepper but is a nice main dish or side dish depending on your eating style. The original recipe says it can be served either warm or cold though I have only tried it warm. And the original recipe called for red pepper. As I only had frozen green pepper that is what I used, but feel free to change it.
Provided by ladypit
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pan of salted water to boil over high heat.
- Add the broccoli and cook until it is crip tender but still green, about 1 to 2 minutes.
- Drain the broccoli and rinse it briefly under cold water.
- Using the same pan, add the oil.
- Then add the onion, garlic, pepper, and oregano if using.
- (Just use about 1/4 tsp.) Cook over medium heat, stirring often, until the onion is translucent which is about 3 to 5 minutes.
- Add the tomatoes, bulgur, water, and salt and pepper to taste.
- Bring to a boil and then reduce the heat to low.
- Cover it and cook until all the liquid is absorbed.
- Start checking at 10 minutes but it may take up to 15.
- Turn off the heat and add the broccoli and the black beans.
- Cover the pan and let it sit until the bulgur is tender but still slightly firm.
- This will take about 10 to 15 minutes.
BULGUR PILAF WITH TOMATO AND ZUCCHINI
This is one of the painless recipes that has helped me ease into using more types of grains. Great healthy side dish that compliments a wide array of entrees. Would also make a great light lunch. Found in Best Loved Whole Grain Recipes.
Provided by MechanicalJen
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse bulgur thoroughly in colander under cold water removing any debris. Set aside.
- Heat oil in large saucepan over medium heat. Add onion and garlic. Saute 3 minutes or until onion is tender.
- Stir in zucchini and tomatoes, reduce heat to medium-low. cook, covered 15 minutes or until zucchini is almost tender, stirring occasionally.
- Stir chicken broth, bulgur, basil and pepper into veggie mixture. Bring to a boil over high heat. Recude heat to low. Cook, covered over low heat 15 minutes or until bulgur is tender and liquid is almost completely absorbed, stirring occasionally. Remove from heat, let stand covered for 10 minutes.
BULGUR PILAF WITH TOMATOES, SHALLOTS AND MINT.
Also called cracked wheat, bulgur is a quick-cooking grain with a hearty, nut-like flavour that is used to make the popular Middle Eastern salad Tabbouleh. Fresh or canned tomatoes may be used for this recipe. Cooked chick peas or another type of bean may be added for substance.
Provided by KristinV
Categories Southwest Asia (middle East)
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the shallots, cover, and cook until softened, about 3 minutes. Add the bulgur and stir to combine. Stir in the stock and bring to a boil. Reduce the heat to low and season with salt and pepper to taste. Cove and simmer until the bulgur is tender and the liquid is absorbed, about 15 minutes.
- Remove from the heat and stir in the tomatoes. Cover and let stand for 5 minutes. Stir in the mint, cover and let stand for a further 5 minutes before serving.
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