Bulgur Pilaf With Broccoli And Carrots Recipes

BULGUR PILAF WITH BROCCOLI AND CARROTS

Steps:

• In 4- to 5-quart slow cooker, mix all ingredients except broccoli and cheese.
• Cover; cook on Low heat setting 6 to 8 hours or just until bulgur is tender.
• Stir in broccoli. Sprinkle with cheese. Increase heat setting to High. Cover; cook about 15 minutes or until broccoli is tender and cheese is melted.

BULGUR PILAF WITH BROCCOLI AND PEPPERS

Steps:

• Bring a large pan of salted water to boil over high heat.
• Add the broccoli and cook until it is crip tender but still green, about 1 to 2 minutes.
• Drain the broccoli and rinse it briefly under cold water.
• Using the same pan, add the oil.
• Then add the onion, garlic, pepper, and oregano if using.
• (Just use about 1/4 tsp.) Cook over medium heat, stirring often, until the onion is translucent which is about 3 to 5 minutes.
• Add the tomatoes, bulgur, water, and salt and pepper to taste.
• Bring to a boil and then reduce the heat to low.
• Cover it and cook until all the liquid is absorbed.
• Start checking at 10 minutes but it may take up to 15.
• Turn off the heat and add the broccoli and the black beans.
• Cover the pan and let it sit until the bulgur is tender but still slightly firm.
• This will take about 10 to 15 minutes.

MUSHROOM BULGUR PILAF

Steps:

• Preheat the oven to 350.
• In a Dutch oven, heat the oil over moderate heat.
• Add the scallions and garlic and sauté for 2 minutes or until the scallions are soft.
• Add the carrots and celery and sauté for 4 minutes or until the carrots are crisp tender.
• Add the mushrooms and sauté for 3 minutes or until the mushrooms are softened.
• Stir in the bulgur, broth, 1 cup of water, rosemary, salt and pepper and bring to a boil.
• Cover and bake for 20 minutes or until the bulgur is tender and the liquid has been absorbed.

SPICED BULGUR PILAF WITH FISH

Steps:

• Heat the oil in a lidded flameproof casserole dish. Tip in the onions and cook for 10 mins until soft and golden. Add the carrots and cumin, and cook for 2 mins more. Stir through the harissa, bulgur and apricots, pour over the stock and bring to the boil. Cover and simmer for 7 mins.
• Add the spinach and stir through until just wilted. Arrange the fish fillets on top, pop a slice of lemon on each and season. Replace the lid and cook for 8 mins, keeping over a low-ish heat.
• Turn heat to low and cook for 7-8 mins more until the fish is cooked through and the bulgur is tender. Season with pepper and serve.

BROCCOLI RABE WITH BULGUR AND WALNUTS

Steps:

• Place bulgur in medium bowl; pour 2 1/2 cups boiling water over. Stir once and let stand until just tender, about 20 minutes. Pour bulgur into fine strainer set over bowl. Reserve soaking liquid.
• Cook broccoli rabe in boiling salted water until crisp-tender, 2 minutes. Using tongs, transfer to bowl of ice water and cool. Drain; cut into 1-inch pieces and set aside.
• Meanwhile, heat oil in large skillet over medium-high heat. Add shallots; sauté until soft, about 2 minutes. Add walnuts; sauté until fragrant, about 2 minutes. Add broccoli rabe and bulgur; sprinkle with salt and pepper. Cook, stirring frequently, until heated, about 3 minutes. If dry, add reserved bulgur soaking liquid by tablespoonfuls. Stir in lemon juice; season with salt and pepper. Toss in half of Parmesan. Pass remaining cheese separately.
• *Also called cracked wheat; available at supermarkets and natural foods stores.