BOW TIES WITH ARUGULA, OLIVES, BULGUR AND TOMATO WEDGES
Provided by Mark Bittman
Categories dinner, easy, lunch, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil and salt it. Put oil in a large, deep skillet over medium heat. When hot, add onion and garlic and cook, stirring until softens, about 5 minutes. Stir in olives, then add lemon juice and tomatoes. Sprinkle with salt and pepper and cook until tomatoes are just heated through. Turn off heat.
- When water comes to a boil, add bulgur. Let water return to a boil, then add pasta. Cook bow ties until tender but not mushy (start tasting after 5 minutes). Reserve some cooking water, then drain in a strainer to trap grains with pasta.
- Toss pasta and bulgur with tomato mixture, adding some cooking water if needed. Stir in arugula and almonds, taste and adjust seasoning. Let rest for up to 15 minutes. Stir again and serve.
Nutrition Facts : @context http, Calories 480, UnsaturatedFat 17 grams, Carbohydrate 64 grams, Fat 20 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 682 milligrams, Sugar 7 grams, TransFat 0 grams
BULGUR AND GROUND BEEF CASSEROLE
I found this in a book from the American Heart Assoc. Haven't prepared it yet, but I plan to as it sounds good.
Provided by smiles4u
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, soak bulgur in cold water for 15 to 30 minutes, or until soft. Set aside.
- meanwhile, heat a heavy non-stick skillet over medium-high heat. Add beef and saute for 4 to 5 minutes or until meat is no longer pink. Drain fat from pan.
- Add onions to skillet and cook until tender, 3 to 4 minutes.
- Drain bulgur and add to meat mixture with cilantro, dill weed, salt, pepper, chipped tomatoes, vegetable juice and lemon juice. Stir gently.
- Place mixture in a 10 x 10 x 2 inch baking dish or oven proof casserole dish.
- Bake at 350 uncovered for 15 to 20 minutes or until heated thoroughly.
BULGUR AND BEEF
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Chop whole onion, and saute it in a nonstick skillet in hot oil until it begins to soften.
- Meanwhile, mince garlic and add to onion.
- Wash, dry and trim mushrooms. Dice.
- When onion has begun to soften, stir in ground beef and turkey and keep stirring to break up. Cook until meat loses its color.
- Rinse olives, pit and cut up. Crush tomatoes. Add olives, tomatoes, mushrooms, bulgur, sherry and oregano to pan. Reduce heat; cover and simmer about 10 minutes, until bulgur is cooked.
- When bulgur is cooked, season with salt, if desired, and pepper.
Nutrition Facts : @context http, Calories 465, UnsaturatedFat 7 grams, Carbohydrate 57 grams, Fat 12 grams, Fiber 14 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1535 milligrams, Sugar 15 grams, TransFat 0 grams
BULGUR WITH OLIVES AND MUSHROOMS
Provided by Florence Fabricant
Categories side dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Rinse bulgur wheat in water and drain.
- Pour oil into a heavy-bottomed saucepan or casserole and place over high heat. Add mushrooms and cook, stirring, until they begin to brown.
- Add onion, lower heat and continue to saute until the onion is soft and beginning to brown.
- Stir in oregano, garlic, olives and bulgur. Pour in stock or water, cover, reduce heat and cook for about 20 minutes, until water is absorbed and the bulgur is tender.
- Check for seasoning. The olives should make additional salt unnecessary. Stir in parsley and basil and serve.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 12 grams, Carbohydrate 37 grams, Fat 15 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 360 milligrams, Sugar 4 grams
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.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 12 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 327 milligrams, Sugar 3 grams, TransFat 0 grams
HOW TO COOK BULGUR
While we love bulgur in a traditional tabbouleh, this high-fiber, quick-cooking grain can do so much more. Try it in our California-Style Veggie Burgers or serve it as a tasty, healthy side dish with dinner tonight.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Yield Makes about 2 1/2 cups
Number Of Ingredients 3
Steps:
- Combine bulgur, 1 1/2 cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook over low heat until tender, about 12 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool.
CREAMY MUSHROOM BOW TIES
"This pasta dish has become one of our favorites," reports Dodi Walker of Peachtree City, Georgia. "It is so easy! But it tastes like it took much longer in the kitchen than it does. Some of our friends don't eat red meat, so I sometimes serve this as a meatless main dish. It's wonderful with a salad and a loaf of French bread."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute the mushrooms, salt and pepper in butter until tender. Add spreadable cheese and broth; cook and stir until blended. Drain pasta; add to skillet and toss to coat.
Nutrition Facts : Calories 296 calories, Fat 13g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 304mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
BULGUR AND BOW TIES WITH MUSHROOMS AND BEEF
Provided by Marian Burros
Categories pastas, main course
Time 45m
Yield 3 servings
Number Of Ingredients 12
Steps:
- Bring water to boil for noodles in covered pot.
- Chop whole onion; saute in very hot oil in nonstick pan until the onions begin to brown.
- Mince garlic and add to onion.
- Combine bulgur with 1 cup water and cook over high heat until water boils; cover and cook at a high simmer until water has been absorbed and bulgur is tender, about 15 minutes.
- Grind beef and stir into onion, breaking up beef and cooking until it browns.
- Meanwhile, wash, trim, dry and slice mushrooms; add to onions.
- Cook bow-tie noodles according to package directions.
- Add tomato paste, chicken stock and wine to beef mixture. Cook over very low heat while preparing the rest of the meal. Drain noodles, and if there is any liquid left in bulgur, drain. Stir bulgur and bow-ties into beef. Season with salt and pepper, and serve.
Nutrition Facts : @context http, Calories 555, UnsaturatedFat 5 grams, Carbohydrate 86 grams, Fat 8 grams, Fiber 9 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 414 milligrams, Sugar 8 grams, TransFat 0 grams
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