Cumin Scented Bulgur Pilaf Food

FRESH HERB & LEMON BULGUR PILAF

Steps:

• Heat oil in a large high-sided skillet or broad shallow saucepan with a tight-fitting lid over medium heat until hot enough to sizzle a piece of onion. Add onion, reduce heat to medium-low and cook, stirring often, until golden brown, 12 to 18 minutes. Stir in garlic and cook, stirring, for 1 minute. Add bulgur, turmeric and cumin and cook, stirring, until the bulgur is coated with oil, about 1 minute.
• Add broth, carrot, ginger and salt and bring to a boil, stirring. Cover and cook over medium-low heat until all the broth is absorbed and there are "eyes" or indentations in the surface of the bulgur, about 15 minutes. (Do not stir the pilaf.) Remove from the heat and let stand, covered, for 5 minutes.
• Stir dill, mint, parsley and lemon juice into the pilaf. Serve topped with walnuts.

BULGUR PILAF

Steps:

• Heat the olive oil in a large stockpot over medium heat. Add the onions and cook until soft and translucent, about 5-7 minutes.
• Stir in the tomato paste, chopped tomatoes and green peppers, and continue to cook with the onions until fragrant, about 2-3 minutes.
• Add the bulgur, cumin, salt and pepper, and stir to combine until the bulgur is completely coated in the tomato paste, about 2-3 minutes.
• Add the chickpeas on top along with 3 cups of chicken broth or water and stir to combine. Remove from heat, close the lid and allow the bulgur to absorb the liquid for 10 minutes. Open the lid and fluff with a fork.
• Serve with chopped parsley and fresh vegetables, if desired.

BULGUR PILAF WITH CUMIN AND CHICKPEAS

Steps:

• Place bulgur in a bowl; add the salt; stir with a spoon or mix with your hands to distribute the salt.
• Pour in 2 ½ cups boiling water; let sit for 15-20 minutes, until the bulgur is soft.
• Drain off any excess water through a strainer and press the bulgur in the strainer to extract more water.
• Heat the oil in a large nonstick skillet over medium heat; add in the cumin seeds.
• Cook, stirring, for about 1 minute or just until they begin to color and smell fragrant.
• Stir in the onion; stir/saute about 5 minutes, until tender.
• Stir in the bulgur and chickpeas; stir until heated through.
• Add in the lemon juice, if desired.
• Remove from heat, taste and adjust the salt; serve hot or warm, topped with yogurt.

CUMIN SCENTED BULGUR PILAF

Steps:

• Melt butter in a saucepan over medium heat; add onions and peppers and increase heat to medium high and cook until onions begin to turn brown around the edges, about 10 minutes.
• Stir in orzo and bulgur and cook about a minute, while stirring.
• Add broth and tomato juice.
• Season with salt, pepper, cumin, and basil.
• Bring to a boil, cover, reduce heat to a simmer and cook until bulgur is tender and most of the liquid is absorbed, about 20 minutes.
• Stir in water if bulgur becomes too dry or cook a few minutes, with the cover off, if bulgur is too wet.

SPICED BULGUR PILAF WITH FISH

Steps:

• Heat the oil in a lidded flameproof casserole dish. Tip in the onions and cook for 10 mins until soft and golden. Add the carrots and cumin, and cook for 2 mins more. Stir through the harissa, bulgur and apricots, pour over the stock and bring to the boil. Cover and simmer for 7 mins.
• Add the spinach and stir through until just wilted. Arrange the fish fillets on top, pop a slice of lemon on each and season. Replace the lid and cook for 8 mins, keeping over a low-ish heat.
• Turn heat to low and cook for 7-8 mins more until the fish is cooked through and the bulgur is tender. Season with pepper and serve.

BULGUR & LENTIL PILAF

Steps:

• Rinse the lentils& put in a pot with enough broth to cover.
• Add bay leaf, bring to a boil& keep covered.
• Turn off heat& let stand for 30 minutes.
• While the lentils are soaking, melt margarine in a heavy pot.
• Add chopped onion, salt& pepper.
• Saute till onions are tender& transparent.
• When onions are ready, keep heat at medium, stir in bulgur& continue stirring till all the margarine is absorbed.
• Lower heat to a simmer& add the rest of the broth& lentils in their broth.
• Bring to a boil, reduce heat again, cover tightly& simmer till all the liquid has been absorbed.
• Add more liquid till the bulgur& lentils are cooked.
• Remove bay leaf& serve.