Bulgar Pilaf With Chickpeas Herbs Recipes

BULGUR PILAF (WITH TOMATOES AND CHICKPEAS)

Steps:

• In a non-stick pan, start by adding the vegetable oil and cooking the onion on medium heat for 3-5 minutes until softened
• Add the tomato paste, diced tomato and chicken stock cube and continue to cook for 5 minutes, stirring often
• Wash and drain the chickpeas and add them to the pot along with the 3.5 cups water, salt, and black pepper. Allow everything to come to a boil
• Once boiling, add the washed and drained bulgur and mix well. Cover the pot, turn the heat down to low, and allow it to cook undisturbed for 20 minutes
• After 20 minutes, turn the heat off and let it stand for 5-10 minutes. Fluff with a fork and serve

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.

BULGUR PILAF WITH CHICKPEAS

Steps:

• In a medium bowl, combine bulgur and boiling water. Let stand 10 minutes to soften.
• In a deep-sided skillet with a lid heat olive oil and sesame oil over medium heat.
• Add the onion and cook, stirring until softened, about 3 minutes.
• Add the garlic and cook, stirring constantly, about 1 minute.
• Add the chickpeas, broth, reserved bulgur (and any accumulated water at bottom of bowl), pimiento (if using), cumin, salt and pepper. Stir well to combine; bring mixture to boil over high heat.
• Reduce heat to low, cover and simmer until the bulgur has absorbed all the liquid, about 15 minutes.
• If the bulgur seems to wet (it should be moist but not soggy), increase heat to medium and cook, uncovered, stirring often, until fairly dry.
• Fluff with a fork and serve warm.

BULGUR PILAF WITH CHICKPEAS

Steps:

• Bring the stock to the boil. Pour in the bulgur and cook, covered, on low heat for about 15 minutes, or until the water is absorbed and the grain is tender.
• Stir in the butter or oil, the chickpeas, and salt and pepper, and heat through.
• Variation
• Garnish with 1 large sliced onion fried in oil till caramelized and brown.