Herbed Bulgur Food

BULGUR WITH HERBS

Steps:

• Put bulgur in a bowl, then pour hot water (2 cups) over it and cover bowl with plastic wrap. Let stand until tender, about 10 minutes.
• Meanwhile, heat olive oil in a small heavy skillet over medium heat until hot, then cook almonds, stirring, until golden, about 1 minute.
• Drain bulgur in a medium-mesh sieve, then return to bowl and stir in scallions, herbs, store-bought roasted-almond oil (or additional olive oil), 1 teaspoon lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and almonds (with oil). Season with salt and more lemon juice if desired. Serve at room temperature.

HERBED BULGUR WITH SAUSAGE

Steps:

• In a three-quart casserole, heat the oil. Add garlic and cook for a minute or so, until the garlic is soft but not brown. Add bulgur and cook over medium heat, stirring, until the bulgur is lightly toasted and coated with oil, about five minutes.
• Drain the tomatoes, crushing them lightly and reserving the liquid. Set the tomatoes aside and add enough chicken stock or water to the liquid to make three cups. Add this liquid to the bulgur along with the oregano, basil, marjoram and fennel seeds. Season to taste with salt. Mix well.
• Cover tightly and place over low heat for about 40 minutes until the liquid is absorbed and bulgur is tender.
• While the bulgur is cooking, slice the sausages. If some of it crumbles, that is all right. Place the sausage in a heavy skillet and cook over medium heat until lightly brown. Remove sausage from pan.
• Add onions and peppers to the pan and saute over medium heat until lightly browned. Return the sausage to the pan along with the tomatoes and cook just long enough to heat through.
• When the bulgur is tender, lightly mix it to fluff it. Spread the sausage, onions and tomato mixture over the bulgur in the casserole, sprinkle with parsley, cover and place over medium heat for five to 10 minutes until heated through.
• Serve with grated Parmesan cheese.

BULGUR, HERB, AND FETA STUFFED CORNISH HENS

Steps:

• Bring the stock to a boil in a small saucepan. Meanwhile, toast the bulgur in a medium skillet over medium heat until fragrant and nutty, about 4 minutes. Stir in the bulgur, lower the heat, and simmer, covered, for 15 minutes. Remove from the heat and set aside for 5 minutes.
• Transfer the bulgur to a medium bowl and fluff with a fork. Add 1/4 cup of the olive oil, chopped herbs, pine nuts, 2 teaspoons salt, scallions, and garlic and season with pepper, to taste. Cool slightly and add the egg and feta, and mix to combine. Set the stuffing aside.
• Preheat the oven to 450 degrees F.
• Lay the hens on a work surface. Starting from the neck of a hen, slip a couple fingers between the skin and breast, and loosen the skin. Take a large spoonful of the stuffing and slip the spoon between the skin and breast. With your free hand, hold the stuffing in place and gently pull the spoon out, leaving the stuffing behind. Press the skin down to evenly distribute the stuffing over the breast. Repeat until the hens are evenly stuffed. Cross the legs of the birds at the breastbone and tie them with a piece of kitchen twine.
• Arrange the hens breast-side up on a baking sheet. Brush all over with the remaining 2 tablespoons olive oil and season generously with salt and pepper.
• Roast the birds until well browned and crispy, and an instant-read thermometer registers 160 degrees when inserted into the thigh, about 40 minutes.
• To serve, split the hens in half lengthwise. Pour the coulis onto a platter and arrange the hens on top. Garnish with the herb sprigs and serve.
• Put the tomatoes over 2 gas burners on high and cook, turning occasionally, until charred and peeling. Alternatively, broil the tomatoes until charred. Put the tomatoes in a bowl and cover tightly with plastic wrap. Set aside to steam for 5 minutes. Peel and seed the tomatoes.
• Transfer the tomatoes to a blender with the vinegar and garlic and puree until smooth. While the motor is running, drizzle in the oil until incorporated. Season with pepper, to taste.

HERBED BULGUR

Steps:

• Combine bulgur and boiling-hot water in a large bowl and let stand 20 minutes. Fluff with a fork and stir in herbs, oil, and salt and pepper to taste.

HERBED BULGUR-LENTIL PILAF

Steps:

• Place lentils and 2 cups broth in a small saucepan and bring to a boil. Boil 5 minutes, then reduce to a simmer and cook until lentils are tender and most liquid is dissolved, about 30 minutes. Drain any remaining liquid. While lentils are cooking, place bulgur and remaining 2 cups chicken broth in another small saucepan and bring to a boil. Reduce heat and simmer until most liquid is dissolved and bulgur is tender, about 13 to15 minutes. Remove from heat and fluff with a fork. Add the bulgur to the lentils.
• Heat 2 teaspoons of the oil in a skillet over medium heat. Add onions and cook, stirring, until tender, about 5 minutes. Add peppers and cook until peppers are tender, another 5 minutes. Add the onion mixture to bulgur-lentil mixture. Stir in parsley, basil, chives, lemon zest, lemon juice remaining 1 tablespoon olive oil, salt and pepper and toss to incorporate.

HERBED BULGAR-LENTIL PILAF

Steps:

• Place lentils and 2 cups broth in a small saucepan and bring to a boil. Boil 5 minutes, then reduce to a simmer and cook until lentils are tender and most liquid is dissolved, about 30 minutes. Drain any remaining liquid. While lentils are cooking, place bulgur and remaining 2 cups chicken broth in another small saucepan and bring to a boil. Reduce heat and simmer until most liquid is dissolved and bulgur is tender, about 13 to15 minutes. Remove from heat and fluff with a fork. Add the bulgur to the lentils.
• Heat 2 teaspoons of the oil in a skillet over medium heat. Add onions and cook, stirring, until tender, about 5 minutes. Add peppers and cook until peppers are tender, another 5 minutes. Add the onion mixture to bulgur-lentil mixture. Stir in parsley, basil, chives, lemon zest, lemon juice remaining 1 tablespoon olive oil, salt and pepper and toss to incorporate.

GARLIC & HERB BULGUR WHEAT

Steps:

• Cook the bulgur wheat in boiling salted water for 15 mins or until tender, adding the peas for the final 3 mins of cooking.
• Make the dressing by combining the oil, lemon juice and seasoning. Stir the herbs through the drained bulgur wheat and peas with the dressing.

HERBED LENTIL PILAF

Steps:

• In a large saucepan, heat the oil and cook the red onion, ground coriander and garlic over a low heat for 5 minutes, or until the onion has softened.
• Stir in the rice and 2 cups of water (17 fl oz). Cover the pan and bring to the boil.
• Reduce the heat and simmer gently for approx 10 minutes, or until all the liquid has been absorbed.
• Remove the pan from the heat, fluff the rice with a fork amd leave covered for another 10 minutes.
• Meanwhile, make the dressing. In a glass jar with a lid, combine all of the dressing ingredients and shake vigorously to mix.
• Add the rinsed and drained lentils to the rice along with the chopped spring onions and herbs. Pour over the dressing and mix well.