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.
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.
BULGUR SALAD WITH FETA AND PINE NUTS
Veg out with this textured toss of chewy grains, tangy cheese, crunchy nuts, shallot, cuke, and citrus. Bulgur is packed with fiber and protein.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 10
Steps:
- In a medium bowl, mix bulgur with 1/8 teaspoon salt and 1/2 cup boiling water. Cover; let sit until bulgur is tender (but still slightly chewy), about 30 minutes.
- Meanwhile, in a small dry skillet over very low heat, toast pine nuts, tossing constantly, until golden, 3 to 4 minutes. In a small bowl, whisk together lemon juice and oil. Season with salt and pepper; set aside.
- Drain bulgur in a fine-mesh sieve, pressing to remove excess liquid; return to bowl. Add feta, shallot, parsley, cucumber, and half the dressing; season with salt and pepper. In another bowl, toss lettuce with remaining dressing. Top with bulgur mixture and pine nuts.
Nutrition Facts : Calories 157 g, Fat 8 g, Fiber 3 g, Protein 3 g
BULGUR WITH PINE NUTS
Bulgur wheat is a light nutty grain and can be found in the natural food section of your local grocery store.
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- In a large saucepan, combine the bulgur, broth and onions; bring to a boil over high heat. Reduce heat; cover and simmer for 15-18 minutes or until broth is absorbed. Add pine nuts; stir to combine.
Nutrition Facts : Calories 178.5 calories, Carbohydrate 28.7 g, Cholesterol 3 mg, Fat 5.1 g, Fiber 6.9 g, Protein 7 g, SaturatedFat 0.7 g, Sodium 588.9 mg, Sugar 1.1 g
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.
TOMATOES STUFFED WITH BULGUR AND PINE NUTS
Categories Onion Tomato Side Vegetarian Pine Nut Lentil Summer Chard Bulgur Gourmet Vegan Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Cut off and discard top third of tomatoes and scoop out insides (leave shells intact for stuffing), transferring to a sieve set over a bowl to drain excess liquid. Coarsely chop tomato from sieve and reserve for making braised eggplant .
- Sprinkle insides of tomato shells with 1/2 teaspoon salt and drain upside down on a rack set in a pan while preparing filling.
- Simmer lentils in 1/2 cup water in a small saucepan until just tender, 18 to 20 minutes. Drain in a sieve, then rinse under cold water and drain well.
- Heat oil in a 5-quart heavy pot over moderate heat until hot, then cook pine nuts, stirring, until golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain.
- Cook onion in oil remaining in pot over moderate heat, stirring occasionally, until softened but not browned, 6 to 8 minutes. Add bulgur, chard, remaining 3/4 teaspoon salt, and pepper and cook, stirring, until greens are wilted, about 2 minutes. Add remaining cup water, then remove from heat and let stand, covered, until bulgur is tender, about 30 minutes.
- Stir in pine nuts, currants, parsley, dill, lemon juice, lentils, and salt and pepper to taste. Spoon filling into tomato shells.
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