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
TURKISH BULGUR PILAF RECIPE
Turkish style bulgur pilaf is a classic hearty and healthy side dish dish that is very easy to make. It's a great alternative to rice and can be served with many dishes.
Provided by Shadi HasanzadeNemati
Categories Side Dish
Time 45m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 340 kcal, Carbohydrate 62 g, Protein 10 g, Fat 8 g, SaturatedFat 1 g, Sodium 366 mg, Fiber 15 g, Sugar 5 g, ServingSize 1 serving
TURKISH PILAF WITH VERMICELLI (SEHRIYELI PILAV)
Posting for ZWT6 North Africa/Middle East region. From www.turkishfoodandrecipes.com If using Vermicelli break into 2 inch pieces.
Provided by Papa D 1946-2012
Categories Long Grain Rice
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Wash the rice several times with warm water and drain. Cover the rice with warm water and leave it for 15-20 minutes and drain. If you do not have time for this, just wash the rice and then drain.
- Place the butter and oil in a saucepan or pot and add the vermicelli or orzo. Over low-heat, fry until their color starts changing to golden brown. Do not over fry, take the pot from the stove as soon as you see the golden brown color and add the rice. Then, again place the pot on the stove and stir for 3-4 minutes over medium heat.
- Finally, add the hot chicken stock / water (If you leave the rice in water before cooking, use 1 ½ cup hot water otherwise use 2 cups). Add the salt and close the lid and cook over low heat, until the rice absorbs all the water. Meanwhile you can stir once or twice.
- Let the pilaf stand for about 5-10 minutes before serving.
- Pilaf goes well with any kind of dish.
- P.S: You can also add 1 tsp of lemon juice with the water, to make the pilaf shine.
CUMIN SCENTED BULGUR PILAF
Bulgur is a whole grain, like brown rice, and I sometimes use it in place of rice. I usually get it at a Turkish grocery in my town, but was excited to see it in my regular Stop and Shop the other day. In the Turkish store it is less expensive than rice, but more in the regular grocery store. Guess where I buy it?
Provided by threeovens
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 296.9, Fat 9.8, SaturatedFat 5.7, Cholesterol 23.2, Sodium 488.7, Carbohydrate 47.6, Fiber 9.1, Sugar 7.3, Protein 7.6
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- Melt the butter with olive oil in a saucepan. Then add the diced onions and stir onions get softy. Add diced tomato, tomato paste, salt, black pepper and stir them well.
- Add bulgur into saucepan and stir them well until you make sure they are well combined and then add the water and bring the mixture to a boil then close the lid.
- Bring the heat to "low" level after you close the saucepan lid and cook it 20 minutes. Bulgur will simmer slowly during this time and it will absorb the all liquid.
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