Mushroom Bulgur Pilaf Food

TURKISH BULGUR PILAF RECIPE

Steps:

• Place the bulgur in a bowl and rinse a few times. Set it aside.
• Heat the olive oil in a pot over medium heat. Sauté the onion until translucent and then add the minced garlic. Cook for a minute.
• Add in the diced green pepper and cook for a few minutes until it softens.
• Add in the chopped tomatoes and stir well. Cook until they start releasing their juice.
• Add the tomato paste and stir well so it combines with the other ingredients.
• Add the salt and pepper and add in the rinsed bulgur. Stir well.
• Turn the heat to medium high and add in the water. Once it comes to a simmer, lower the heat to medium, cover with a lid and cook for about 20-25 minutes until the water is almost completely evaporated.
• Wrap the lid in a clean kitchen towel and place it on the pot. Turn the heat to medium low and cook for another 10 minutes.
• Turn the heat off the let the bulgur sit for 5 minutes untouched, then fluff it with a fork and serve.

CARAMELIZED ONION, MUSHROOM AND BULGUR PILAF

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.

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.

BULGUR WITH WILD MUSHROOMS

Steps:

• Soak dried mushrooms in hot water to cover.
• Heat butter in a skillet large enough to hold all ingredients. Saute onion and celery until soft.
• Meanwhile, clean and slice fresh mushrooms. When onion and celery are cooked, push them to side of pan and saute fresh mushrooms until they begin to color, 4 or 5 minutes.
• Squeeze liquid from dried mushrooms and stir them into the pan. Reserve mushroom-soaking liquid.
• Stir in bulgur and cook over medium heat until bulgur begins to color.
• Stir in beef stock and 1/4 cup of mushroom liquid. Bring to boil, reduce heat to low, cover and cook about 10 minutes, until bulgur grains soften. Season with salt and pepper. Add more mushroom liquid if needed. Freeze if desired.
• To serve, defrost and bring to room temperature. Reheat in 350-degree oven, covered, about 20 minutes, until steaming. Stir in toasted pecans and decorate with parsley.

TURKISH BULGUR PILAF RECIPE

Steps:

• Saute onion and tomato paste: Heat olive oil in a medium saucepan over medium heat. Add in onion and green pepper and saute until translucent, 3-4 minutes. Add in tomato paste and stir constantly for a minute or so.
• Add in the rest of the ingredients: Add in ground cumin, bulgur, tomatoes, chickpeas, and water (or stock). Season with salt and pepper.
• Stir & Bring it to a boil: Give it a stir, bring it to a boil, put the lid on, turn down the heat to low. Let it simmer for 10-12 minutes or until most of the liquid is absorbed.
• Let it rest & serve: Off the heat, allow it to rest for 10 minutes (with the lid on), fluff it with a fork, garnish with parsley, and serve.

BULGUR PILAF

Steps:

• Base: Heat oil over medium heat in a large saute pan or pot. Add onion, garlic, pepper, and roma tomatoes, cooking until pepper is soft, about 5 minutes. Add tomato paste and cook for another 2 minutes.
• Bulgur: Add bulgur and water, stir to combine, cover, and let simmer for 15 to 20 minutes until water is absorbed and bulgur is tender (add more water ½ cup at a time if bulgur is still tough). Season with salt and pepper.
• Serve: Warm or cold, optionally topped with olives, sliced red onion, parsley, slivered almonds, or feta cheese.

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.

LEMONY BULGUR PILAF WITH GREEN BEANS

Steps:

• In a medium saucepan, combine the green beans with a small amount of water and steam until tender-crisp. Drain and transfer to a bowl; set aside.
• In the same saucepan, combine the bulgur with 2 cups water. Bring to a slow boil, then cover and simmer for 15 minutes, or until the water is absorbed.
• Heat the oil in a large skillet or stir-fry pan. Add the onion and sauté until translucent. Add the garlic and continue to sauté until the onion is lightly browned.
• Add the mushrooms and continue to sauté until wilted.
• Stir in the cooked bulgur, green beans, and all the remaining ingredients and cook over low heat, stirring frequently, for 8 to 10 minutes. Serve straight from the pan, or for special occasions, transfer to a covered casserole dish to serve.

MUSHROOM BULGUR PILAF

Steps:

• Preheat the oven to 350.
• In a Dutch oven, heat the oil over moderate heat.
• Add the scallions and garlic and sauté for 2 minutes or until the scallions are soft.
• Add the carrots and celery and sauté for 4 minutes or until the carrots are crisp tender.
• Add the mushrooms and sauté for 3 minutes or until the mushrooms are softened.
• Stir in the bulgur, broth, 1 cup of water, rosemary, salt and pepper and bring to a boil.
• Cover and bake for 20 minutes or until the bulgur is tender and the liquid has been absorbed.

LEMONY MUSHROOM PILAF

Steps:

• Put 2 tbsp of the stock in a non-stick pan, then cook the onion for 5 mins until softened - add a splash more stock if it starts to dry out. Add mushrooms and garlic and cook for 2 mins more. Add the rice and lemon zest and juice, mixing well. Pour in remaining stock and seasoning and bring to the boil. Turn down, cover and simmer for 25-30 mins until rice is tender. Stir through half each of the chives and soft cheese, then serve topped with the remaining chives and soft cheese.

MUSHROOM BULGUR PILAF

Steps:

• 1. Use a medium saucepan or skillet with a tightly fitting lid. Over medium heat, sauté onions in oil in the open pan until they are softened. 2. Add mushrooms and sauté until beginning to brown, stirring frequently. 3. Stir in bulgur and continue to stir until lightly browned. 4. Add water, bouillon, garlic powder, and pepper. Cover pan with lid. Reduce heat to low. Cook for 15 to 20 minutes or until bulgur is tender and liquids are absorbed. 5. Remove from heat. Mix in the spinach and serve. Refrigerate leftovers within 2 hours.

MUSHROOM BULGUR PILAF

Steps:

• Wash hands with soap and water.
• In a medium saucepan over medium heat, sauté onions in oil until they are softened.
• Add mushrooms and sauté until beginning to brown, stirring often. Stir in bulgur and continue to stir until browned.
• Add broth, garlic powder and pepper. Cover pan and reduce heat to low. Cook for 15 to 20 minutes or until bulgur is tender and liquid is absorbed.
• Remove from heat. Mix in the spinach and serve.
• Refrigerate leftovers within 2 hours.

BULGAR WHEAT WITH MIXED MUSHROOMS AND CILANTRO CHUTNEY

Steps:

• Being by making the chutney. In a medium bowl, whisk together the garlic, chilies, lemon juice, olive oil and salt. Stir in the cilantro and toss well to coat. Set aside.
• Heat 2 tablespoons of the olive oil in a medium-large saucepan over medium heat. When hot, add the mustard and cumin seeds, and fry until the mustard seeds turn grey and being to splutter and pop - 30 to 60 seconds. Stir in the curry leaves, and then add the onion. Sauté for 5 to 8 minutes, until the onion is softened. Add the ginger and sauté for another minute.
• Now add the bulgur wheat, stir well to coat, and then pour in 1 1/2 cups boiling water. Cover the pan and simmer for 5 to 8 minutes, until the liquid has evaporated. Remove from the heat.
• Heat the remaining 2 teaspoons of oil in a large nonstick frying pan over medium-high heat. When hot, add the mushrooms to the pan and cook, stirring often, until the mushrooms begin to brown and all of the moisture evaporates, about 5 to 7 minutes.
• To complete the dish, stir the mushrooms, salt and chutney into the bulgur wheat, and mix well to incorporate all of the components. Serve hot or at room temperature, garnished with toasted almonds.

VEGAN BULGUR WHEAT PILAF WITH MUSHROOMS

Steps:

• Gather the ingredients.
• In a medium pan, combine the bulgur wheat and the water or vegetable broth. Cover the pan and allow it to simmer over medium-high heat for about 5 minutes.
• Remove the pan from heat and let it stand, covered, for about 5 more minutes. After 5 more minutes, drain any excess water or vegetable broth from the pan.
• Next, melt the butter or margarine in a large skillet over medium heat. Sautee the mushrooms, onions, and peppers until the onions are clear and soft. Remove from heat.
• Stir in the lemon juice, white wine, fresh parsley, basil, salt, and pepper and gently toss to combine well.
• Combine the vegetable mixture with the prepared cooked bulgur wheat and serve immediately. Enjoy!

MUSHROOM BULGUR

Steps:

• Peel and finely chop the onion. Heat half of the butter in a pan and sweat the onion in it until soft, then stir in the bulgur and sauté briefly. Pour in the broth, bring to a boil, cover and simmer for 10-15 minutes until the liquid is absorbed.
• Meanwhile, clean the mushrooms and slice thinly.
• Heat the olive oil in a pan. Cook the mushrooms until they are browned and slightly soft. Season with salt and pepper. Add the mushrooms and their juices to the bulgur. Stir everything together, cover and keep warm.
• Toast the almonds and hazelnuts in a dry skillet until fragrant, then stir together with the remaining butter. Mix the nuts and parsley with the bulgur. Season to taste and serve.