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
This simple bulgur pilaf is made with sautéd onions, vegetable stock, and bulgur wheat. It is served as a side dish, or with sautéd vegetables.
Provided by Alison Corey
Categories Side Dish
Time 20m
Number Of Ingredients 3
Steps:
- Sauté onions in 2 tbsp of vegetable stock on medium heat until onions turn transparent.
- Reduce heat. Add one cup of bulgar and two cups of broth to the saucepan. Bring to a boil uncovered.
- Once the broth comes to a boil, reduce the heat. Cover and simmer for 5-8 minutes.
- Remove from heat, and let sit covered until all of the broth has been absorbed. Fluff with a fork and serve!
Nutrition Facts : Calories 87 kcal, Carbohydrate 18 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 314 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
HERBED BULGUR-LENTIL PILAF
Provided by Ellie Krieger
Categories side-dish
Time 1h30m
Yield 4 servings, 1 serving equals 1 cup pilaf
Number Of Ingredients 13
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.
Nutrition Facts : Calories 300 calorie, Fat 8 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 370 milligrams, Carbohydrate 47 grams, Fiber 11 grams, Protein 15 grams, Sugar 3 grams
BULGUR WITH RAISINS AND PINE NUTS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toast 1 cup bulgur in olive oil in a saucepan over medium heat, stirring, 5 minutes. Add 1 1/2 cups water and 1/2 teaspoon kosher salt. Bring to a boil, then reduce the heat to low; cover and simmer until the water is absorbed, 12 minutes. Stir in 1/4 cup chopped mixed parsley, mint and/or scallions, 2 tablespoons each olive oil, toasted pine nuts and chopped raisins, and the juice of 1/2 lemon. Season with salt.
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, PINE NUT, AND RED PEPPER PILAF
Steps:
- In a small heavy saucepan cook onion in oil over moderate heat, stirring, until softened.
- Stir in broth, bell pepper, and bulgur and bring liquid to a boil. Cook mixture, covered, over low heat 12 minutes, or until liquid is absorbed.
- Remove pan from heat and let stand, covered, 5 minutes. Stir in pine nuts, chives, and salt and pepper to taste.
BULGUR PILAF WITH RAISINS AND PINE NUTS
Steps:
- Bring the water or stock to boil in a pan. Add the bulgur, salt (taking into account the saltiness of the stock), and pepper and stir, then cook, covered, on very low heat for about 15 minutes, or until the liquid is absorbed and the grain tender. Turn off the heat and leave, covered, for 10 minutes, or until the grain is plump and tender.
- Fry the pine nuts in a tablespoon of the butter or oil, shaking the pan until golden. Stir it into the bulgur with the remaining butter or oil and the drained raisins and heat through.
BULGUR PILAF WITH PINE NUTS
From Cooking Light-haven't tried yet, just posting for safekeeping. Since I detest mushrooms of all kinds, I'd probably substitute red peppers for them.
Provided by kitchenslave03
Categories Grains
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in medium skillet over med-high heat.
- Add bulgur, onions, mushrooms, and salt; saute 5 minute
- Stir in broth, bring to a boil. Cover, reduce heat and simmer 15 minute Remove from heat, and let stand, covered 5 minute Stir in parsley and pine nuts.
Nutrition Facts : Calories 194.5, Fat 6.3, SaturatedFat 0.8, Sodium 112.5, Carbohydrate 30.8, Fiber 7.1, Sugar 1.1, Protein 7.3
BULGARIAN BULGUR PILAF
This fruity Bulgarian dish is from Silvena Rowe who is a UK tv Chef of Eastern European heritage. She is really interesting to watch as she is always creating dishes that are unique for UK chefs.
Provided by Sarah_Jayne
Categories Grains
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 276.1, Fat 16.1, SaturatedFat 2, Cholesterol 4.7, Sodium 230, Carbohydrate 28.3, Fiber 3.4, Sugar 11.8, Protein 7.5
BULGUR PILAF WITH DRIED FRUIT AND NUTS
Provided by Martha Rose Shulman
Categories breakfast, easy, weekday, main course
Time 40m
Yield Serves six
Number Of Ingredients 9
Steps:
- Place the apricots and prunes in a bowl, cover with water and soak overnight or for several hours. Place a strainer over a bowl, and drain the dried fruit. Cut in thin slices.
- Measure out 2 cups of the soaking water (or add enough water to make 2 cups), and bring to a simmer. Meanwhile, melt the butter in a saucepan over medium heat. Add the bulgur, and stir constantly for a few minutes until the bulgur smells toasty. Add the salt, dried fruit and water, and bring to a boil. Boil for five minutes, then reduce the heat and simmer gently for eight to 10 minutes until the water has been absorbed. Remove from the heat, cover with a clean dish towel and place a lid over the towel. Allow the bulgur to sit for 15 minutes.
- Spoon the bulgur into a serving dish, top with the nuts and serve with plain yogurt on the side.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 9 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 134 milligrams, Sugar 8 grams, TransFat 0 grams
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.
BULGUR SALAD WITH PINE NUTS AND RAISINS
Make and share this Bulgur Salad With Pine Nuts and Raisins recipe from Food.com.
Provided by MarBear
Categories Grains
Time 47m
Yield 1 salad, 8 serving(s)
Number Of Ingredients 12
Steps:
- Bring water to a boil in large saucepan over high heat. Reduce heat to medium; add bulgur wheat,raisins,salt,cumin,cinnamon,saffron and cayenne pepper. Cook and stir 1 minute.
- Remove from heat; cover and let stand 15 minutes. Fluff bulgur with fork; place in medium bowl.
- Refrigerate 30 minutes or until cool. Stir in oil until blended. Gently stir in parsley, pine nuts and basil.
LIME-SCENTED BULGAR PILAF WITH RAISINS AND PINE NUTS
Bulgar wheat dishes are particularly popular in Turkey where delicately flavored pilafs are often served.
Provided by morgainegeiser
Categories Turkish
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a medium saucepan over medium heat. Add onion. Cook 5 minutes, stirring frequently and adding small amounts of water if necessary, about a tablespoon at a time, to prevent sticking.
- Add broth and bring to a boil. Stir in remaining ingredients, except pine nuts, cover, reduce heat to low, and cook 10 minutes.
- Remove from heat and let stand covered, 5 minutes.
- Fluff bulgar with a fork and spoon into a shallow serving bowl.
- Top with toasted pine nuts.
Nutrition Facts : Calories 111.8, Fat 2.9, SaturatedFat 0.3, Sodium 53.3, Carbohydrate 20.9, Fiber 3.6, Sugar 6.1, Protein 2.8
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