TURKISH BULGUR PILAF RECIPE
Learn how to make the best Turkish bulgur pilaf recipe with tomatoes and vegetables.
Provided by Aysegul Sanford
Categories Side Dish
Time 28m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 213 kcal, Sugar 4 g, Sodium 661 mg, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 34 g, Fiber 8 g, Protein 6 g, ServingSize 1 serving
TURKEY AND CHICKPEA PILAF
A great way to use up left-over turkey after Christmas. Harissa is a Tunisian (North African) spice paste. Recipe adapted from Delicious magazine.
Provided by Daydream
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- First, heat a wide, deep, non-stick saucepan over medium heat, then add the olive oil. Saute onion, stirring, for about 5 minutes, until starting to soften.
- Add the garlic, ginger, Harissa and cook for 30 seconds.
- Add the basmati rice and stir to coat in the mixture.
- Pour in the chicken stock, then cover and cook over low heat for about 15 minutes until the rice is cooked and all the liquid absorbed.
- Remove the lid, and add the turkey, sultanas and chickpeas, mix well, then cook a further 2 minutes to warm through. Stir in the lemon juice.
- Sprinkle with chopped coriander leaves, then serve with a fresh green salad if desired.
Nutrition Facts : Calories 623, Fat 14.9, SaturatedFat 3, Cholesterol 52, Sodium 563.7, Carbohydrate 88.7, Fiber 7.3, Sugar 7.1, Protein 33
REVITHOPILAFO (CHICKPEA PILAF)
Chickpeas are so good done in this simple pilaf. This is 'wetter' than a regular pilaf as this type of cooking in Greece closely resembles a risotto.
Provided by evelynathens
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook onion in olive oil until translucent.
- Add rice and stir to coat with oil.
- Cook rice in oil for 2 minutes.
- Meanwhile, heat water and add saffron.
- Add water to rice along with the tomato puree and chickpeas.
- Season to taste.
- Cook, at a slow simmer, for 20-25 minutes, until the rice is cooked.
- Remove from heat and gently stir in lemon juice.
Nutrition Facts : Calories 622.6, Fat 41.6, SaturatedFat 5.8, Sodium 188.3, Carbohydrate 56.5, Fiber 4.3, Sugar 3.3, Protein 7.1
CAULIFLOWER & CHICKPEA PILAF
Delicious served on its own, or as a side dish with grilled chicken breasts rubbed with a little curry paste
Provided by Good Food team
Categories Dinner, Main course, Side dish
Time 30m
Number Of Ingredients 9
Steps:
- Heat the oil in a large, non-stick pan and add the onions. Cook over a medium heat for 5 mins until starting to turn golden. Stir in the curry paste and cook for 1 min. Add the rice, cauliflower and chickpeas, stirring to coat in the paste.
- Pour in the stock and stir. Cover and simmer for 10-15 mins until the rice and cauliflower are tender and all the liquid has been absorbed. Stir in the almonds and coriander, then serve.
Nutrition Facts : Calories 443 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.82 milligram of sodium
CHICKPEA & COURGETTE PILAF
Make our pilaf with lemon, courgette and chickpeas for an easy vegetarian midweek meal. Flavour with cinnamon, cumin and coriander if you have them in your storecupboard
Provided by Claire Thomson
Categories Dinner
Time 50m
Number Of Ingredients 11
Steps:
- Heat 2 tbsp of the oil in a pan over a medium heat and cook the onion for 8-10 mins until softened. Add the garlic and spices, and cook for 2 mins more until fragrant. Tip in the rice and 450ml boiling water from the kettle along with the lemon zest and ½ tsp salt. Cover, reduce the heat to medium-low and cook for 20 mins, or until all the water has been absorbed and the rice is cooked through. This process can also be done in the oven: cook everything in a flameproof casserole and transfer to the oven once the rice and water has been added, covering and cooking for 20-25 mins at 190C/170C fan/gas 5.
- Heat the rest of the oil in a second pan over a medium-high heat and fry the courgette slices for 4 mins until slightly coloured and the edges are just softened. Stir in the chickpeas and cook for 2 mins more until warmed through. Season well.
- When the rice is cooked through, add half the lemon juice and fluff up the rice with a fork. Add the chilli flakes, if using, and chopped dill to the courgette and chickpea mixture. Season well. Stir in the remaining lemon juice and a splash more oil. Serve the rice with the courgettes.
Nutrition Facts : Calories 407 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 4 grams sugar, Fiber 10 grams fiber, Protein 14 grams protein, Sodium 0.64 milligram of sodium
TURKISH PILAF WITH SAFFRON & GOJI BERRIES
We've put together the ultimate recipe for brain health, packed with brain-boosting nutrients like cinnamon, almonds and goji berries
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 55m
Number Of Ingredients 13
Steps:
- Finely chop the garlic and set aside to activate (see tip). Meanwhile, pour 2 tbsp boiling water over the saffron and set aside to infuse. Heat 2 tsp of the oil in a large, non-stick sauté pan with a lid, then add the turkey and fry for 5 mins, stirring frequently, until it starts to brown.
- Stir the rice and cinnamon into the pan, then pour in 400ml boiling water and the bouillon, and stir well. Add the celery, thyme, goji berries and lots of ground black pepper. Cover the pan tightly to prevent steam escaping, and cook over a low heat for 20 mins.
- Meanwhile, heat the remaining oil in a non-stick pan and add the onion. When it starts to soften, cover the pan for 5 mins to steam it a little more. Take off the lid and slowly fry for 12-15 mins until golden, stirring frequently.
- After the rice has cooked for 20 mins, check the water level - if the rice is still too nutty and the liquid has all been absorbed, add up to 100ml more water. Stir in the saffron, cover again, and cook for 5-10 mins until the rice is tender.
- Add the garlic and spinach, cook briefly to wilt the leaves, then turn off the heat. Toss through the fried onions and almonds. Cover the pan and leave to rest for 5 mins before serving.
Nutrition Facts : Calories 454 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 32 grams protein, Sodium 0.6 milligram of sodium
TURKEY AND VEGETABLE PILAF
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees. Heat stock in a medium saucepan over medium-low heat; season with salt and pepper.
- Meanwhile, heat 3 tablespoons oil in a large saucepan over medium heat. Add onions and a pinch of salt; cook, covered, until translucent, 6 to 8 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Stir in carrots, celery, and remaining tablespoon oil; season with salt and pepper; cook for 2 minutes. Stir in cumin and oregano. Add white wine; increase heat to medium-high. Cook until almost all of liquid is evaporated, 3 to 4 minutes. Stir in tomatoes; reduce heat to medium. Season with salt and pepper; cook for 2 minutes. Stir in turkey and rice.
- Add heated stock to pot; bring to a boil. Season with salt and pepper. Stir in peas; simmer until rice is just covered with liquid. Cover, and transfer to oven. Bake for 20 to 25 minutes. Let stand, covered, for 5 minutes. Fluff rice with a fork. Stir in parsley. Serve immediately.
WINTER PILAF
A quick midweek meal that will help you use up leftover turkey, goose or duck, nuts and even a dollop of cranberry sauce
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 12
Steps:
- Heat the oil in a pan and gently fry the onions and garlic until softened, about 5 mins. Add the spices and rice, then stir-fry for 1-2 mins. Pour in the hot stock and simmer until the stock is nearly all absorbed, about 20-25 mins. Stir in the turkey, add seasoning, then continue cooking until warmed through. Scatter over the nuts and coriander. Divide between two bowls and serve with a dollop of cranberry sauce.
Nutrition Facts : Calories 394 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.46 milligram of sodium
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