Brown Rice And Bulgur Recipes

BROWN RICE AND BULGUR

Brown Rice and Bulgur image

I don't remember where I found this, but it's a staple around our house now. It's chewy, kind of nutty, and very filling. It's also very easy (as long as I think about it at least an hour before I need it!) It's an easy side dish as is, upgrades easily to a pilaf (see directions below), works well under meats and sauces, leftovers go great in soup, and it is even good with a little sugar, cinnamon, and cream over it for breakfast or dessert! So many possibilities with so few ingredients. ;o)

Provided by winkki

Categories Breakfast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 3

Ingredients

1 cup uncooked brown rice
1/2 cup bulgur
3 cups vegetable broth or 3 cups water

Steps:

Combine in med saucepan, bring to boil for 3-4 minutes.
Cover, reduce heat to low; steam approx 40 min.
Turn off heat, let stand 5-10 min, covered.
Fluff with a fork; serve hot or cool and store.
For pilaf, heat oil/butter in a separate pan; saute onions/garlic and chopped or shredded veggies, then stir into grains and heat through, seasoning to taste.

BULGUR-RICE PILAF

Bulgur-rice Pilaf image

Submitted per request for recipes using bulgur and even though I haven't made this I thought it sounded really interesting and I am planning on making it soon. Recipe source: Bon Appetit (September 1984)

Provided by ellie_

Categories Long Grain Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons butter or 2 tablespoons margarine
1 cup bulgur
1 cup long-grain rice
1 quart chicken broth
6 tablespoons clarified butter
4 teaspoons black mustard seeds
1 1/2 teaspoons turmeric
1 teaspoon salt
1/4 cup fresh lemon juice

Steps:

Melt 2 tablespoons butter in heavy saucepan over medium heat. Add bulgur and rice and stir for 5 minutes or until rice browns slightly.
Mix in broth and bring to a boil. Reduce heat to low, cover and cook for 20 minutes or until liquid is absorbed.
Heat clarified butter in heavy skillet over medium heat. Add mustard seed and cook until mustard seeds begin to pop.
Add turmeric and salt, then the bulgur/rice mixture. Stir until hot. Stir in lemon juice.
Serve immediately.

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