LEMON-MINT BULGUR "RISOTTO" WITH GARLIC SHRIMP AND TOSSED SALAD
Steps:
- To make the risotto: In a medium saucepan, combine the water and salt and bring to a simmer. Keep warm over low heat. In a medium saute pan, heat the oil over medium heat. Add the green onions and cook until soft, about 1 minute, stirring constantly. Add the bulgur and cook until fluffy, about 2 minutes, stirring constantly. Add the warm water, 1/2 cup at a time, stirring frequently until each portion is absorbed before adding the next, about 20 minutes total. Remove from heat. Add the spinach, mint, lemon rind, and lemon juice. Stir until the spinach wilts, about 2 minutes. Keep the bulgur risotto warm until ready to serve.
- To make the shrimp: In a medium nonstick skillet, heat the oil over medium-high heat. Add the garlic and saute until soft, about 30 seconds. Add the salt, pepper, and shrimp, and saute until the shrimp are just cooked through, about 2 minutes. Remove from heat.
- To make the salad: In a large bowl, combine all ingredients and toss together. Add oil and vinegar and salt and pepper, to taste.
- Divide the Lemon-Mint Bulgur "Risotto" evenly among 4 small plates and arrange the Garlic Shrimp evenly over the "Risotto". Garnish with lemon wedges, if desired. Serve with Tossed Salad.
PUMPKIN RISOTTO
For Halloween with my friends Siegfried and Roy, we decorated individual servings of the finished risotto by drizzling on reduced beet juice that looked like deep red blood! You could also reduce tomato juice for the same effect. Making risotto requires your full attention. Though the rice can be partially cooked in advance and cooled, the finishing process is so precise that the risotto cannot wait for your guests, but rather your guests have to wait for the risotto.
Provided by Food Network
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and saute, stirring continuously, just until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil.
- Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough chicken stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed.
- Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed.
- Stir in the pumpkin puree and the diced pumpkin and reduce the heat to very low so that the risotto doesn't simmer anymore. Stir in the Parmesan and butter to give the risotto a nice, creamy finish. Spoon it immediately into heated shallow serving bowls.
BULGUR "RISOTTO" WITH SPINACH AND BACON
Who knew bulgur could be such a great substitute for rice in risotto? And without all that stirring. No, bulgur won't replace Arborio rice anytime soon-but you'll be surprised at how good it can be.
Time 35m
Yield Makes 2 or 3 (main course) servings
Number Of Ingredients 9
Steps:
- Cook onion in oil in a 2-quart heavy saucepan over moderate heat, stirring, until softened. Add garlic and cook, stirring, 30 seconds.
- Add bulgur, broth, and water and bring to a boil. Reduce heat and simmer, covered, until bulgur is tender and creamy (like risotto), about 20 minutes.
- While bulgur is simmering, cook bacon in a skillet over moderate heat, stirring, until crisp, then drain on paper towels.
- Stir spinach into bulgur until wilted, then stir in parmesan, half of bacon, and salt and pepper to taste.
- Serve "risotto" sprinkled with remaining bacon.
BULGUR RISOTTO WITH ASPARAGUS AND MUSHROOMS
This is a modified (healthier) version of a risotto recipe I found in Bon Apetit Magazine. My boyfriend says it tastes like something from a nice restaurant down the street. I'm posting it here for safe keeping
Provided by Punahouteach
Categories Grains
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until tender, about 5 minutes.
- Mix in bulgur and 1/2 cup broth and cook until absorbed, stirring often, about 5 minutes. Add 1/2 cup broth and a 1/2 cup wine, simmering after each addition and stirring often until liquid is absorbed.
- Mix in asparagus and mushrooms. Continue adding broth 1/2 cup at a time until bulgur is just tender and mixture is creamy, simmering after each addition and stirring often until broth is absorbed, about 20 minutes.
- Stir in most of the Parmesan, milk and tarragon.
- sprinkle individual servings with remaining parmesean.
PUMPKIN RISOTTO
We've adapted this Italian squash rice-pot recipe so it's a breeze for kids to make - just follow our step-by-step prep and cooking guide
Provided by Good Food team
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/ gas 4. Chop up the pumpkin or squash into 1.5cm cubes (kids- ask for help if it's slippery). Put it on a baking tray, drizzle over some oil, then roast for 30 mins.
- While the pumpkin is roasting, you can make the risotto. Put the garlic in a sandwich bag, then bash lightly with a rolling pin until it's crushed.
- Cut up the spring onions with your scissors.
- Heat 1 tbsp oil with the butter in your pan over a medium heat - not too hot. Add the spring onions and garlic. Once the onions are soft but not getting brown, add the rice and cumin. Stir well to coat in the buttery mix for about 1 min.
- Now add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock - this will take about 20 mins.
- Check the rice is cooked. If it isn't, add a splash more stock, and carry on cooking for a bit. Once the rice is soft enough to eat, gently stir in the grated cheese, chopped coriander and roasted pumpkin.
Nutrition Facts : Calories 397 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1 milligram of sodium
BULGUR RISOTTO WITH PUMPKIN
At first glance, the origins of this dish may be a bit confusing. We associate risotto with Italia and the spices are North African. Truth be told, the dish is actually from Cyprus. Bulgur is a frequent menu item for me and I'm looking forward to trying this one as pumpkins become more readily available in the market. The original recipe calls for a much larger amount of oil, I've reduced it to make this dish a little lighter. Posted for the Zaar World Tour.
Provided by justcallmetoni
Categories Grains
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place oil in a large heavy saucepan over medium high heat. When the oil is hot (not smoking), add the cinnamon and stir-fry for 10 seconds. Add the onions and cook for 2-3 minutes allowing the onions to color a bit around the edges.
- Add the diced pumpkin, bulgur and salt. Stir-fry for 3 minutes. Add water or broth, stir and bring to a boil. Cover the pot with a lid and reduce to a low simmer and cook for 30 minutes. Lift the lid, cover the pot quickly with a clean dishcloth, return lid to pot. Remove from heat and let stand for 15 minutes.
- Stir gently before serving.
Nutrition Facts : Calories 85, Fat 4.6, SaturatedFat 0.7, Sodium 294.2, Carbohydrate 10.7, Fiber 1.7, Sugar 2, Protein 1.5
BULGUR RISOTTO WITH CORN AND SHRIMP
Provided by Kerri Conan
Categories Quick & Easy Dinner Seafood Shrimp Corn Healthy Bulgur Boil Self Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large pot over medium heat. Cook garlic, stirring, for 30 seconds; add bulgur and salt; stir 1 minute more. Gradually stir in 2 cups boiling water, 1/2 cup at a time (waiting until bulgur absorbs it to add more), until bulgur is slightly soupy, 8 to 10 minutes. (You might not use all the water.) Add shrimp. Cook, stirring constantly, until it turns pink, 2 to 3 minutes. Add corn, bell pepper, juice from 1 lime and red pepper flakes; stir, adding water to keep mixture creamy. Cook, stirring, until corn and pepper are warmed through, 1 to 2 minutes. Add cilantro; serve with lime wedges.
RISOTTO WITH PUMPKIN
Provided by Florence Fabricant
Categories dinner, appetizer, main course, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place the saffron in a small dish, add a little of the chicken stock and allow to steep for a few minutes.
- Heat the oil in a heavy saucepan. Add the garlic, saute briefly then stir in the pumpkin. When the pumpkin is coated with oil, stir in the rice. Add the saffron. Stir.
- Stirring constantly, begin adding the remaining stock, about one-half cup at a time, adding additional stock as each portion is absorbed by the rice.
- After about 20 minutes, when all the stock has been added, the rice should be just tender and the pumpkin should be quite soft. Don't worry if some of the pumpkin has disintegrated.
- Stir in the butter, season to taste with salt and pepper and stir in a couple of tablespoons of Parmesan cheese. Serve at once with remaining Parmesan cheese on the side.
PUMPKIN RISOTTO
Provided by Marian Burros
Categories quick, project, side dish
Time 25m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Heat the stock to a simmer, and continue simmering it while preparing the recipe.
- Heat the nonstick pot until it is very hot. Reduce heat to medium high, and add oil.
- Saute onion and garlic until onion begins to soften.
- Stir in rice to coat well; add wine, and cook until wine has evaporated.
- Add 1 cup of the stock with the nutmeg to the rice; reduce heat so that mixture simmers. Stir often, cooking until most of the liquid has been absorbed by the rice. Repeat with another cup of stock, and continue stirring, adding stock until the rice is almost tender but still has some bite to it.
- Stir in the pumpkin, cheese, salt and pepper, and stir until mixture is hot.
More about "bulgur risotto with pumpkin food"
PUMPKIN RISOTTO | THE GIRL LOVES TO EAT
From thegirllovestoeat.com
BULGUR RISOTTO - LOVEMADE
From lovemadeorganics.com
HALLOWEEN | RECIPES - GORDON RAMSAY RESTAURANTS
From gordonramsayrestaurants.com
BULGUR RISOTTO WITH PUMPKIN RECIPE - TEXTCOOK
From textcook.com
BULGUR RISOTTO WITH PUMPKIN RECIPE - WEBETUTORIAL
From webetutorial.com
WORLD CINNAMON BEST RECIPES : BULGUR RISOTTO WITH PUMPKIN
From worldbestcinnamonrecipes.blogspot.com
PUMPKIN RISOTTO - BELGIAN FOODIE
From belgianfoodie.com
HEALTHY CHEAT BULGUR RISOTTO | TUSCANY SPICE BLEND - LIVING LEKKER
From livinglekker.com
BULGUR RISOTTO | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
144 BULGUR RISOTTO PHOTOS - FREE & ROYALTY-FREE STOCK PHOTOS …
From dreamstime.com
CREAMY BULGUR RISOTTO WITH PORCINI MUSHROOMS - COOKING …
From cookingmydreams.com
LEMON-MINT BULGUR RISOTTO WITH GARLIC SHRIMP - MYRECIPES
From myrecipes.com
BULGUR WHEAT RISOTTO - IDEAS FOR DINNER
From ideasfordinner.co.uk
BULGUR RISOTTO WITH PUMPKIN RECIPE - FOOD.COM | RECIPE | RECIPES ...
From pinterest.co.uk
BULGAR WHEAT RISOTTO WITH ROASTED BEETROOT AND PUMPKIN
From afternoonexpress.co.za
BULGUR MUSHROOM RISOTTO RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
LEMON-MINT BULGUR “RISOTTO” – PUMPKIN RIDGE GARDENS
From pumpkinridgegardens.com
PUMPKIN RISOTTO WITH GOAT CHEESE - PLATINGS + PAIRINGS
From platingsandpairings.com
CREAMY BAKED PUMPKIN RISOTTO | RECIPETIN EATS
From recipetineats.com
BULGUR RISOTTO WITH ROASTED GARLIC AND BUTTERNUT SQUASH
From fooddiez.com
BULGUR RISOTTO WITH PUMPKIN - MEDITERRANEAN RECIPES
From fooddiez.com
PUMPKIN BULGUR | EGGINON
From egginon.wordpress.com
BULGUR RISOTTO WITH PUMPKIN - MASTERCOOK
From mastercook.com
TASSOULA DAVID'S BULGUR RISOTTO WITH PUMPKIN RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PUMPKIN RISOTTO RECIPE | KITCHN
From thekitchn.com
GARLIC BUTTER BULGUR RISOTTO RECIPE — EATWELL101
From eatwell101.com
BULGUR RISOTTO - LOVEMADE
From lovemadeorganics.com
BULGUR WHEAT, PUMPKIN AND CAVOLO RISOTTO - ODT
From odt.co.nz
GARLIC BUTTER BULGUR RISOTTO – HEALTHY BLOG - FOOD TO LIVE
From foodtolive.com
PUMPKIN RISOTTO - CAROLINE'S COOKING
From carolinescooking.com
SIMPLE BULGUR RISOTTO | GRAINS AND PULSE RECIPE | LIVING LEKKER
From livinglekker.com
BULGUR RISOTTO & ROASTED GARLIC & BUTTERNUT SQUASH RECIPE
From myrecipes.com
SOUP RECIPES: BULGUR RISOTTO WITH CORN AND SHRIMP
From souprecipesforall.blogspot.com
CHEDDAR BULGUR RISOTTO | CABOT CREAMERY
From cabotcheese.coop
PUMPKIN RISOTTO | ITALY MAGAZINE
From italymagazine.com
PUMPKIN RISOTTO FOR BEGINNERS - LA CUCINA ITALIANA
From lacucinaitaliana.com
PUMPKIN AND SEAFOOD RISOTTO | RICARDO
From ricardocuisine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love