Bulgur Spinach And Tomato Casserole Recipe 435 Recipes

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BULGUR, SPINACH AND TOMATO CASSEROLE



Bulgur, Spinach and Tomato Casserole image

Bulgur is a versatile cracked wheat product that can lend a nutty flavor to a variety of dishes. Because this is a casserole, it calls for coarse bulgur, which can also be used in pilafs, soups and stuffed vegetables. It is paired here with spinach, tomatoes and cheese for a bubbly and hearty dish.

Provided by Martha Rose Shulman

Time 1h45m

Yield Serves 6

Number Of Ingredients 12

1 cup coarse (#3) bulgur
Salt to taste
1 28-ounce can chopped tomatoes with juice
3 tablespoons extra virgin olive oil
3 plump garlic cloves, minced
1/4 teaspoon sugar
1/4 to 1/2 teaspoon ground allspice or cinnamon (to taste)
Freshly ground pepper
1 12-ounce bunch spinach, stemmed and washed thoroughly in 2 changes of water, or 2 6-ounce bags baby spinach
2 teaspoons dried mint or 1 tablespoon chopped fresh mint
1 1/2 cups cooked chickpeas (1 can, drained and rinsed) (optional)
2 ounces Gruyère, or 1 ounce each Gruyère and Parmesan, grated (1/2 cup)

Steps:

  • Bring 2 cups water to a boil in a medium saucepan. Add the bulgur and salt to taste, reduce the heat, cover and simmer 15 to 20 minutes, until the water is absorbed. Remove from the heat, uncover and place a clean dish towel over the pan, then replace the lid. Allow to sit undisturbed for 10 minutes or longer. Transfer to a large bowl.
  • Pulse the tomatoes with their juice in a food processor. Heat 1 tablespoon of the olive oil over medium heat in a large, wide skillet or a shallow 3-quart saucepan and add the garlic. Cook, stirring, until fragrant, about 30 seconds, and add the tomatoes, sugar, salt to taste, and allspice or cinnamon. Bring to a simmer, reduce the heat to medium-low, and simmer until the tomatoes have cooked down to a fragrant sauce, about 20 minutes. Taste, adjust salt and add freshly ground pepper.
  • Steam the spinach until it wilts, 1 to 2 minutes, rinse briefly with cold water and squeeze out excess water. Do this by the handful to get out all the water. Chop coarsely. Add to the bulgur. Add the mint and the chickpeas if using, 1 tablespoon of olive oil and 1/2 cup of the tomato sauce and toss together.
  • Preheat the oven to 350 degrees. Oil a 2-quart gratin or baking dish. Spread the bulgur mixture in the dish in an even layer. Top with the remaining tomato sauce. Sprinkle on the cheese. Drizzle on the last tablespoon of olive oil. Bake 30 minutes, or until the top is lightly browned. Remove from the heat and allow to sit for 10 minutes before serving.

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 471 milligrams, Sugar 4 grams

BULGUR, SPINACH AND TOMATO CASSEROLE RECIPE - (4.3/5)



Bulgur, Spinach and Tomato Casserole Recipe - (4.3/5) image

Provided by á-7571

Number Of Ingredients 12

1 cup coarse (#3) bulgur
Salt to taste
1 28-ounce can chopped tomatoes with juice
3 tablespoons extra virgin olive oil
3 plump garlic cloves, minced
1/4 teaspoon sugar
1/4 to 1/2 teaspoon ground allspice or cinnamon (to taste)
Freshly ground pepper
1 12-ounce bunch spinach, stemmed and washed thoroughly in 2 changes of water, or 2 6-ounce bags baby spinach
2 teaspoons dried mint or 1 tablespoon chopped fresh mint
1 1/2 cups cooked chickpeas (1 can, drained and rinsed) (optional)
2 ounces Gruyère, or 1 ounce each Gruyère and Parmesan, grated (1/2 cup)

Steps:

  • 1. Bring 2 cups water to a boil in a medium saucepan. Add the bulgur and salt to taste, reduce the heat, cover and simmer 15 to 20 minutes, until the water is absorbed. Remove from the heat, uncover and place a clean dish towel over the pan, then replace the lid. Allow to sit undisturbed for 10 minutes or longer. Transfer to a large bowl. 2. Pulse the tomatoes with their juice in a food processor. Heat 1 tablespoon of the olive oil over medium heat in a large, wide skillet or a shallow 3-quart saucepan and add the garlic. Cook, stirring, until fragrant, about 30 seconds, and add the tomatoes, sugar, salt to taste, and allspice or cinnamon. Bring to a simmer, reduce the heat to medium-low, and simmer until the tomatoes have cooked down to a fragrant sauce, about 20 minutes. Taste, adjust salt and add freshly ground pepper. 3. Steam the spinach until it wilts, 1 to 2 minutes, rinse briefly with cold water and squeeze out excess water. Do this by the handful to get out all the water. Chop coarsely. Add to the bulgur. Add the mint and the chickpeas if using, 1 tablespoon of olive oil and 1/2 cup of the tomato sauce and toss together. 4. Preheat the oven to 350 degrees. Oil a 2-quart gratin or baking dish. Spread the bulgur mixture in the dish in an even layer. Top with the remaining tomato sauce. Sprinkle on the cheese. Drizzle on the last tablespoon of olive oil. Bake 30 minutes, or until the top is lightly browned. Remove from the heat and allow to sit for 10 minutes before serving. Note Advance preparation: You can assemble this a day in advance and refrigerate. The finished casserole will keep for 3 days in the refrigerator. The tomato sauce will keep for 3 days in the refrigerator if you want to get that done ahead as well.

SPINACH AND BULGAR SALAD



Spinach and Bulgar Salad image

A healthy whole grain salad. While I honestly do not remember where this recipe came from it has recently come to my attention that it was created by Nan Kelley Lofas, Bainbridge Island, Washington and published in Sunset Magazine's 1998 annual cookbook.

Provided by Debbwl

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2/3 cup Bulgar wheat
1/2 lb spinach leaves, rinsed and drained
1/3 cup green onion, thinly sliced
1/3 cup fresh dill, chopped
4 ounces feta cheese, crumbled
1/4 cup red wine vinegar
2 tablespoons olive oil
salt and pepper
1 cup cherry tomatoes, cut in half (optional)

Steps:

  • In a small bowl, combine bulgur and 1 and a 1/2 cups boiling water. Let stand until bulgur is tender to bite, about 15 minutes.
  • Meanwhile, stack spinach leaves and cut into 1/4-inch-wide strips.
  • Place spinach, onions, dill, and cheese in a wide bowl. Pour bulgur into a fine strainer and press out the excess water. Add bulgur to bowl with spinach.
  • Mix vinegar and oil. Add to salad and mix. Season with salt and pepper to taste.

SPICED BULGUR WITH TOMATOES



Spiced Bulgur with Tomatoes image

Provided by May S. Bsisu

Categories     Tomato     Side     Sauté     Vegetarian     Quick & Easy     Vegan     Bulgur     Simmer     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

1/4 cup olive oil
1 medium onion, chopped
1 1/2 pounds very ripe tomatoes, peeled and chopped, juices reserved
1 cup coarse bulgur, soaked and drained
1 1/2 teaspoons ground allspice
1/4 teaspoon finely ground black pepper
1/2 cup boiling water

Steps:

  • Heat the olive oil in a large saucepan over medium heat. Add the onions and sauté until they are soft and translucent, about 5 minutes. Add the tomatoes and their reserved juices, the bulgur, and the allspice, cinnamon, and pepper. Sauté until all of the bulgur grains are coated and the spices are fragrant, about 10 minutes. Add the boiling water, cover, and bring to a boil.
  • Reduce the heat to medium and simmer for 15 minutes. Then slide a heat diffuser under the pot, reduce the heat to low, and cook until all the water has been absorbed, 20 to 25 minutes. Serve warm.

TOMATO AND SPINACH CASSEROLE



Tomato and Spinach Casserole image

Make and share this Tomato and Spinach Casserole recipe from Food.com.

Provided by sweetcakes

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

10 ounces fresh spinach or 10 ounces frozen spinach, chopped
2 teaspoons lemon juice
2 tablespoons sour cream
4 ounces button mushrooms
3 tablespoons butter, divided
3 -4 large tomatoes
salt and pepper
1/2-1 cup parmesan cheese

Steps:

  • Cook spinach; drain well.
  • Sprinkle with lemon juice, and sourcream, mix with mushrooms that have been browned in 1 tablespoons butter and place in a casserole dish.
  • On this place place sliced tomatoes sprinkled with salt and pepper.
  • Sprinkle cheese on top and dot with remaining butter.
  • Bake in 350* oven until browned; about 10 minutes.

Nutrition Facts : Calories 192.9, Fat 14.2, SaturatedFat 8.5, Cholesterol 36.5, Sodium 325.7, Carbohydrate 10.2, Fiber 3.7, Sugar 4.6, Protein 9.5

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