Burgul Plain And Simple Food

HOW TO COOK BULGUR

Steps:

• Combine bulgur, 1 1/2 cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook over low heat until tender, about 12 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool.

SIMPLE BULGUR PILAF

Steps:

• Heat olive oil and saute onions until soft.
• Turn heat up to high and add mushrooms, stirring frequently, until mushrooms are cooked and nicely browned.
• Add bulgur, stir and cook briefly, 1-2 minutes.
• Add water, mix once, then cover and cook over low heat until all water is absorbed, about 25 minutes.
• Fluff briefly before serving.

PLAIN BULGUR

Steps:

• *Cooked: Add bulgur to water bring to boil, reduce heat, cover and simmer 15 to 20 minutes till liquid is absorbed, fluff with fork.
• Soaked: place bulgur and boiling water in bowl. Cover and let sit for 10 minutes. Fluff with fork.

BURGUL PLAIN AND SIMPLE

Steps:

• Wash the burgul lightly (one rinse) and soak the burgul in the water for an hour.
• Put it on the stove in a non-stick pan till it comes to a boil.
• Stir and cover simmered till all the water disappears and holes appear on the top of the burghul and it is cooked.
• After the first time you may have to adjust the water depending on the quality of burgul you buy.
• You may need to add some boiling water if you find the burgul is not done fully.
• After the first time the measurements will be clear.
• Note:You can fry an onion or even bacon in a little oil, then add the burgul and saute lightly and then add the water for richer variations for those who are not on a no oil/ fat diet.
• I make pulaos too out of burgul when my in-laws come visiting.

HOW TO COOK BULGUR WHEAT

Steps:

• Rinse 1 cup of bulgur and drain well.
• In a medium saucepan, bring 1 1/2 cups of low-sodium broth (or water) to a boil. Stir in the drained bulgur and olive oil (if using). Season with a big dash of kosher salt.
• Allow the liquid to bubble again, then turn the heat down. Cover and let simmer for about 12 minutes or until the bulgur is tender and has fully absorbed the liquid.
• Remove from the heat and let stand, covered, for another 10 minutes (leave it alone).
• Fluff with a fork and garnish with parsley before serving.
• Place 1 cup of dry fine bulgur grains in a large bowl. Pour 2 cups of hot water on top.
• Set it aside for 10 to 12 minutes to soak. Once the bulgur has soaked all the water, you can fluff it and serve it or use it in tabouli or otherwise.

BEEF AND BULGUR PATTIES

Steps:

• Place the bulgur and 1/2 teaspoon salt in a medium bowl and add the boiling water. Soak until tender but slightly chewy, 20 minutes. Strain to remove any excess moisture.
• Heat a large nonstick skillet with 2 tablespoons of the olive oil over medium heat. Add the onions, 1/4 teaspoon salt and a pinch of black pepper. Cook, stirring, until soft and starting to brown, about 4 minutes. Add the cumin and allspice, and stir until very fragrant and the onions are evenly coated in the spices, about 1 minute. Transfer the onions to a large bowl to cool. Carefully wipe out the skillet to use again later.
• Mix together the hummus, yogurt, 1 teaspoon of the lemon juice and 1/2 teaspoon salt.
• Add the bulgur, ground beef, 1 1/4 teaspoons salt and 1/4 teaspoon pepper to the onions. Gently mix together and form 4 patties, each just under 1/2-inch thick.
• Heat the reserved skillet with 1 tablespoon of the olive oil over medium heat. When the oil starts to shimmer, add the patties, making sure to leave some space between them. Cook until the patties are cooked through, 5 to 6 minutes per side.
• Toss together the greens, pomegranate seeds, cucumber, the remaining 1 tablespoon lemon juice, the remaining 1 tablespoon olive oil and salt and pepper to taste in a large bowl. Divide the patties and salad among four plates. Serve each with pita and a dollop of the yogurt sauce.

LEBANESE BULGUR

Steps:

• Heat the oil in a medium saucepan over medium heat.
• Add the onion and cook until lightly browned, about 3 minutes.
• Add the garlic and cook for another minute.
• Stir in the tomatos and basil, cooking 2 more minutes.
• Stir the bulgur into the tomato mixture, making sure that the bulgur is well coated.
• Stir in the hot broth, reduce the heat to low and cook, covered, for 5 minutes.
• Add the honey, tomato paste, salt, pepper and cayenne to the bulgur mixture.
• Continue to cook, covered until the bulgur is tender and all the liquid has been absorbed, about 25 minutes.
• Turn off the heat and let sit for 10 minutes.
• Sprinkle the parsley over the top.