CARAMELIZED ONION, MUSHROOM AND BULGUR PILAF
Make a new pilaf for your family with this vegetarian dish, packed with sauteéd onions, mushrooms and spinach. Bulgur is cracked wheat, simple to prepare and great as a grain option in place of rice. The bits of wheat become tender when cooked and absorb all the flavors of the dish making them very hearty and flavorful. This dish makes a wonderful side pork, beef or chicken. The filling nature of bulgur makes this a great vegetarian main as well. Shave time from the 20 minutes of prep by purchasing pre-sliced mushrooms and pre-chopped onion from the produce section. Experiment with other vegetable combinations such as yellow squash, basil and grape tomatoes for more delicious dinner ideas.
Categories Dinner
Time 36m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a medium saucepan over medium-high heat, bring broth, bulgur and water to a boil; cover, reduce heat to low and simmer until bulgur is tender, about 10 to 12 minutes.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion; cook over medium heat, stirring occasionally, until onions are golden and tender, about 8 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms are golden and tender, about 5 minutes. Add spinach, salt and pepper; cook, stirring, until spinach wilts, about 1 minute more.
- Spoon bulgur into skillet; stir over low heat until well-combined. Yields about 3/4 cup per serving.
Nutrition Facts : Calories 41 kcal
SIMPLE BULGUR PILAF
Simple mild flavors, delicious side to any meat main dish. Also delicious served cold, tossed with chopped fresh garden veggies and a sprinkling of feta cheese as a veggie meal.
Provided by Susiecat too
Categories Grains
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 135.6, Fat 5, SaturatedFat 0.7, Sodium 8.1, Carbohydrate 20.8, Fiber 4.9, Sugar 1.5, Protein 4.2
CARAMELIZED ONION, MUSHROOM AND BULGUR PILAF
This is a wonderful, nutty side that is great as a base for a stew or a creamy stroganoff type dish. From Weightwatchers.com. This is 2 points per serving or core.
Provided by KelBel
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan over medium-high heat, bring broth, bulgur and water to a boil; cover, reduce heat to low and simmer until bulgur is tender, about 10 to 12 minutes.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion and cook over medium heat, stirring occasionally, until onions are golden and tender, about 8 minutes.
- Add mushrooms and cook, stirring occasionally, until mushrooms are golden and tender, about 5 minutes. Add spinach, salt and pepper and cook, stirring, until spinach wilts, about 1 minute more.
- Spoon bulgur into skillet; stir over low heat until well-combined.
Nutrition Facts : Calories 150.3, Fat 2.6, SaturatedFat 0.4, Cholesterol 0.8, Sodium 390.9, Carbohydrate 28.5, Fiber 5.7, Sugar 3.6, Protein 5.8
CARAMELISED ONIONS
Master how to make sweet, sticky caramelised onions. Perfect for adding to pasta, quiches or topping burgers and sausages
Provided by Lulu Grimes
Categories Side dish
Time 50m
Number Of Ingredients 5
Steps:
- Heat the oil in a large deep frying pan over a low heat.
- Add the onions with a generous pinch of salt and cook slowly for 30-40 mins. Stir occasionally to prevent them from sticking or burning until they become soft and golden. If the onions start to catch, add a splash of water to the pan and mix well.
- Add the sugar and vinegar to give them a sweet, slightly sharp chutney flavour. Keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced. The onions are now ready to serve, or use in a recipe.
Nutrition Facts : Calories 108 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
GREEK BULGUR PILAF
The two grains usually cooked into stirs and pilafs are wheat-in the form of pligouri, or bulgur-and rizi, rice. Occasionally pearl barley sits beneath a roast, shows up in a vegetable mix, or becomes part of a pancake. Bulgur pilaf appears most commonly in northern Greece, rice virtually everywhere across the nation.
Provided by Olha7397
Categories Greek
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oil in a medium size skillet over medium high heat. Add the bulgur and onion and sauté until both are translucent, about 5 minutes.
- Stir in the stock, (or vegetable stock, or a mixture of 1 1/2 cups water and 1 1/2 tablespoons tomato paste) bring it to a boil, then reduce the heat and cover the pan. Simmer until the bulgur is just tender and all the liquid is absorbed, 20 to 25 minutes. Add salt and pepper to taste, then cover and let sit for 5 minutes. Fluff with a fork and serve. Serves 4.
- NOTE: If you wish to increase the quantity, just remember that you need 1 1/2 times as much liquid as bulgur. Be sure also to increase the amount of olive oil and onion as you increase the bulgur and stock.
- The Olive and The Caper.
Nutrition Facts : Calories 217.6, Fat 8.3, SaturatedFat 1.3, Cholesterol 2.7, Sodium 135.2, Carbohydrate 31.1, Fiber 6.6, Sugar 2.1, Protein 6.7
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