CHEF FLOWER'S CRACKED WHEAT PILAF - KIBRISLI BULGUR PILAVI
This is one of my mother's recipe, she was born in Cyprus and this recipe has been passed on to her by her mother. It's a quick side dish. My mother has a few recipes using bulgur, but she prepared this one regularly when I was living at home. You could serve it with a scope of plain yoghurt.
Provided by Chef floWer
Categories Grains
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a small saucepan with lid. Add onion, mix until the onions are transparent. Reduce heat to low and add vermicelli, mix, simmer for two minutes or until the vermicelli looks golden (but not burnt).
- Add bulgur into the saucepan, mix then add the chicken/vegetable stock, tomatoes and season. (Do not add salt if your stock is high in salt), Mix well.
- Cover the pan and simmer very gently heat for four minutes, until the mixture is moist but not watery. If is too dry add more chicken/vegetable stock. Turn off heat.
- Cover with tea towel, place the lid tightly on top and let it stand for 10 minutes before serving.
CRACKED WHEAT PILAF
Provided by Floyd Cardoz
Categories Side Quick & Easy Spice Healthy Whole Wheat Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a 3-quart saucepan over moderate heat until it shimmers and cook the cloves, cinnamon, cumin seeds, bay leaf, and turmeric (if using), stirring and shaking the pan, until the spices are fragrant, 2 to 3 minutes. Add the onion and ginger and cook until the onion is translucent, 2 to 3 minutes longer. Add the chicken stock, then bring to a boil over high heat. Stir in the cracked wheat and 1 1/2 teaspoons salt and return the mixture to a boil.
- Remove from the heat and let the pilaf stand for 30 minutes. Remove the cloves, cinnamon, and bay leaf and fluff the pilaf with a fork and season with salt to taste before serving.
CRACKED WHEAT AND PUMPKIN PILAF
Wheat is as much a staple in Northern India as rice is in Southern India. This easy northern style pilaf has a mild, subtle flavor that makes it suitable, not only as a "go with everything" side dish, but also as a filling and nutritious breakfast.
Provided by morgainegeiser
Categories Indian
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a medium saucepan over medium heat.
- Add onion, pumpkin, and spices.
- Cook, stirring frequently, until onion is tender, about 5 minutes.
- Add small amounts of water if necessary, about a tbsp at a time, to prevent sticking.
- Add cracked wheat. Cook and stir, 2 minutes.
- Stir in broth, salt and pepper.
- When mixture boils, cover saucepan, reduce heat to low, and cook 15 minutes, until the liquid has been absorbed.
- Fluff pilaf with a fork before serving.
- Remove and discard cloves, cinnamon sticks, and bay leaves.
Nutrition Facts : Calories 76.2, Fat 2.3, SaturatedFat 0.4, Sodium 107.2, Carbohydrate 13.8, Fiber 1.8, Sugar 1.7, Protein 2.1
BULGUR WHEAT PILAF
We love this with Chicken Supreme Kiev-Style recipe #175757. From Jacques Pepin's cookbook, Good Life Cooking. The cooking time includes reconsituting the bulgur wheat by soaking it in hot water for about 45 minutes. Once that's done, the rest of the recipe will take about 10 minutes to cook.
Provided by Annisette
Categories Grains
Time 1h13m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place bulgur in a heat-proof bowl and pour 1 1/2 cups boiling water over it. Let stand for 45 minutes to 1 hour, until most of the water is absorbed by the wheat. Drain.
- Heat oil in saucepan. Saute onion for about 3 minutes. Add garlic, salt, pepper. Saute for 10 seconds.
- Stir the drained bulgur wheat into the onion mixture. Cook for 4-5 minutes. The excess moisture will cook away and then the wheat will begin to brown and become fluffy.
- Add in the frozen peas. Mix well and cook for about 1 minute longer. Stir in the butter.
- Serve immediately.
CRACKED WHEAT PILAF & CRACKED WHEAT PILAF W. APPLES, RAISINS
Bulgur wheat makes an excellent pilaf. For the grown ups, this chewy, high fiber grain is paired with chickpeas (garbanzo beans) and olives, also staples of Middle Eastern cuisine. Seasoned with lemon juice, garlic, and hot pepper sauce, this healthy side dish is ready in short order. For the children dried apples, raisins, and nuts make their variation almost like dessert. This recipe goes well with Moroccan Spiced Lamb, Curried Steak with Orange Sauce, and orange Curry Chicken.
Provided by Olha7397
Categories Southwest Asia (middle East)
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Bring 2 quarts of water to a boil. Add 1 cup bulgur wheat, reduce heat to medium, and cook, uncovered, for 15 minutes. Pour into a strainer and drain well.
- Transfer half to another dish for the children.
- For the Children: Stir in the apples, raisins, pecans (if using), and butter. Season with salt, if desired.
- For the Adults: Put the lemon zest, lemon juice, green onions, garlic, Tabasco sauce, garbanzo beans, and olives in a small microwave safe dish. Microwave at full power for 2 to 3 minutes. Fold into the bulgur wheat for the grown ups. Season with salt and cayenne.
- NOTE: If desired, the apples and raisins can be softened and plumped in apple juice. Place the dried fruits in a microwave safe dish and cover with apple juice. Microwave at full power for 1 minute. Let stand, then drain when ready to use. Serves 2 adults and 2 or 3 children.
- The Whole Family Cookbook.,.Two Tiered Meals to Please, Both Parents and Kids.
Nutrition Facts : Calories 174.1, Fat 3.2, SaturatedFat 1.1, Cholesterol 3.8, Sodium 277.8, Carbohydrate 33.9, Fiber 5.9, Sugar 8.1, Protein 4.9
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