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
BULGUR PILAF
Bulgur Pilaf is a Middle Eastern dish made with vegetables and spices. It's made in three easy steps and takes less than 25 minutes!
Provided by Sarah Bond
Categories Side Dishes
Time 25m
Number Of Ingredients 10
Steps:
- Base: Heat oil over medium heat in a large saute pan or pot. Add onion, garlic, pepper, and roma tomatoes, cooking until pepper is soft, about 5 minutes. Add tomato paste and cook for another 2 minutes.
- Bulgur: Add bulgur and water, stir to combine, cover, and let simmer for 15 to 20 minutes until water is absorbed and bulgur is tender (add more water ½ cup at a time if bulgur is still tough). Season with salt and pepper.
- Serve: Warm or cold, optionally topped with olives, sliced red onion, parsley, slivered almonds, or feta cheese.
Nutrition Facts : ServingSize 1 serving, Calories 253 kcal, Carbohydrate 49.8 g, Protein 8.2 g, Fat 4.5 g, SaturatedFat 0.7 g, Sodium 173 mg, Fiber 11.9 g, Sugar 6 g
BULGUR PILAF WITH BROCCOLI AND PEPPERS
I have recently started the WW Core program which emphasizes whole grains, produce, and a little bit of good oil. Around the same time I started I also re-found a lovely little cookbook that a friend gave me a few years ago called "One Pot Vegetarian Dishes" by Amy Cotler. This pilaf is a modification of a recipe from that book. It needs a little salt and pepper but is a nice main dish or side dish depending on your eating style. The original recipe says it can be served either warm or cold though I have only tried it warm. And the original recipe called for red pepper. As I only had frozen green pepper that is what I used, but feel free to change it.
Provided by ladypit
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
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.
BULGUR PILAF
Categories Nut Onion Side Steam Vegetarian Quick & Easy Almond Vegan Bulgur Coriander Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook onion in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 7 minutes.
- Meanwhile, wrap coriander seeds in a clean kitchen towel and coarsely crush by pressing with flat side of a large heavy knife.
- Add coriander and bulgur to onion and cook, stirring, 2 minutes. Stir in hot water, then remove from heat and let stand, covered, until bulgur is softened, about 25 minutes. Fluff with a fork, then stir in almonds, salt, and pepper. Serve warm or at room temperature.
BULGUR PILAF WITH BROCCOLI AND CARROTS
A nice change of pace from the more common rice pilaf, this meatless bulgur entrée is sure to satisfy both young and old.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h35m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 250, Carbohydrate 37 g, Cholesterol 20 mg, Fat 1/2, Fiber 9 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 5 g, TransFat 0 g
CHARRED SWEETCORN, RED PEPPER & BULGUR WHEAT PILAF
Enjoy this sweetcorn, red pepper and bulgur wheat pilaf on its own, or add grilled chicken, a crumbling of feta or blackened salmon, if you like
Provided by Anna Glover
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- Heat ½ tbsp oil in a casserole dish (that has a lid) over a high heat. Fry the corn cobs for 8-10 mins turning frequently, until golden and lightly charred. Stand on a chopping board and run the knife down the cobs to remove the kernels.
- Tip the peppers into the pan with the remaining oil and fry for 10 mins until softened and golden, then stir in the spring onions, paprika and garlic. Fry for another 3-4 mins until fragrant, then stir most of the corn back into the pan, along with the stock. Bring to a simmer, then stir in the bulgur. Turn the heat to low. Cover with the lid and leave for 8-10 mins until the stock has been absorbed and the bulgur is tender.
- Fluff the pilaf up with a fork, then scatter with the remaining corn and the coriander. Serve with a dollop of Greek yogurt dusted with a little paprika, if you like, and the lime wedges for squeezing over.
Nutrition Facts : Calories 417 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium
BULGUR PILAF
Dinner ready in just 40 minutes! Try this hearty bulgar pilaf that's filled with veggies - a delicious meal.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of the oil in 12-inch skillet over medium-high heat. Cook almonds in oil 2 to 3 minutes, stirring constantly, until golden brown. Remove almonds from skillet.
- Add remaining 1 tablespoon oil, the onion and carrot to skillet. Cook about 3 minutes, stirring occasionally, until vegetables are crisp-tender.
- Stir in broth, bulgur and lemon pepper seasoning salt. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until bulgur is tender and liquid is absorbed. Stir in almonds and parsley.
Nutrition Facts : Calories 140, Carbohydrate 13 g, Cholesterol 10 mg, Fiber 4 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 630 mg
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