Bulgur Pilaf With Peppers And Tomatoes Recipes

BULGUR PILAF WITH RED PEPPERS AND TOMATOES

Steps:

• Place the bulgur in a fine sieve and shake to remove any dust. Place in a large bowl and cover with cold water. Let stand 30 minutes.
• Meanwhile, place the bell and chili peppers in a food processor with the water, 1/4 teaspoon of the salt and the sugar. Process until pureed. Transfer to a saucepan and cook over medium heat, stirring often, until reduced to a jam-like consistency, about 20 minutes. Set aside.
• Cut the tomatoes in half and squeeze gently to remove the seeds. Using the large holes of a hand grater, grate the tomato halves with the cut side facing the grater. (You should be left with just the tomato skin in your hand; discard.)
• Drain the bulgur and return it to the bowl. Add the red-pepper paste, the tomato pulp, the remaining teaspoon salt, the scallions, cucumber, parsley, lemon juice, pomegranate molasses, olive oil and paprika. Stir to mix well.
• Cover tightly with plastic wrap and refrigerate for a few hours. Taste and season with more salt if needed. Spoon onto a platter, surround with the lettuce or vine leaves and serve.

TOMATO-INFUSED BULGUR PILAF WITH FRESH BASIL

Steps:

• 1 Heat the olive oil in a 3- or 4-quart saucepan over medium heat until shimmering. Add the onion, garlic, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the onion softens and starts to brown at the edges, about 5 minutes. Add the tomato paste and Aleppo pepper and cook, stirring, until the mixture darkens, about 1 minute. Add the broth, the tomatoes with their juices, and the bulgur and bring to a boil, stirring and scraping the bottom of the pan.
• 2 Decrease the heat to maintain a simmer, cover, and cook until the liquid is absorbed and the bulgur is tender but still slightly chewy, about 15 minutes. Add a tad more water if necessary. Remove the saucepan from the heat and season with the remaining 1/4 teaspoon salt. Taste for salt and adjust, and then stir in 1/4 cup of the basil. Cover and set aside for 3 minutes. Garnish with the remaining 2 tablespoons basil and serve.

BULGUR PILAF WITH KALE AND TOMATOES

Steps:

• In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion for 3 minutes, or until soft, stirring frequently.
• Stir in the broth, kale, bulgur, garlic, pepper, and salt. Bring to a boil, still over medium-high heat. Reduce the heat and simmer, covered, for 12 minutes, or until the bulgur is tender and most of the liquid is absorbed, stirring occasionally.
• Stir in the tomato. Cook for 1 minute, or until heated through. Remove from the heat. Stir in the lemon juice.
• Instead of the kale, you can use spinach in this recipe. Add the spinach with the tomato, stirring just until the spinach wilts.
• (Per serving)
• Calories: 149
• Total fat: 3.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 1.5g
• Cholesterol: 0mg
• Sodium: 124mg
• Carbohydrates: 28g
• Fiber: 6g
• Sugars: 2g
• Protein: 6g
• Calcium: 66mg
• Potassium: 354mg
• 1 1/2 starch
• 1 vegetable
• 1/2 fat