Bulgur Spinach And Tomato Casserole Recipes

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

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.

BULGUR, SPINACH AND TOMATO CASSEROLE

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.

BULGUR & SPINACH FRITTERS WITH EGGS & TOMATO CHUTNEY

Steps:

• First make the chutney. In a small saucepan, heat the sugar, vinegar and some salt. Boil for 1 min, then add the onion and tomatoes. Simmer for 1 min, then remove from the heat and set aside.
• Boil the bulgur wheat in plenty of water until tender - about 5 mins. Drain well and tip into a bowl. Put the spinach in a colander and pour over boiling water from the kettle to wilt. Cool under the cold tap, then squeeze out as much water as you can. Chop and add to the bulgur with the cumin, onion, garlic and breadcrumbs. Tip half into a food processor and blitz until it forms a chunky paste. Return to the remaining half with the beaten egg and some seasoning. Mix together, then shape into 8 patties and chill until ready to cook.
• Heat oven to 200C/180C fan/gas 6. Heat the oil in a wide frying pan, preferably non-stick, and fry the fritters in two batches until crisp on both sides. Meanwhile, lightly oil a 4-hole Yorkshire pudding tin and put in the oven to warm up for a few mins. Remove and carefully crack the remaining eggs into the holes, then bake for 3-4 mins until done to your liking. Use the tip of a knife to help lift out the eggs, then serve with the fritters, chutney and some salad leaves.

EGGPLANT, BULGUR AND TOMATO CASSEROLE WITH YOGURT TOPPING

Steps:

• Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring, until onion is tender, about 5 minutes, and add the garlic. Cook, stirring, until fragrant, about a minute, and add the tomatoes, salt to taste, pepper, sugar, cinnamon, paprika and allspice. Turn the heat up to medium-high and cook until the tomatoes are bubbling. Stir together, turn the heat back to medium-low, partly cover and cook, stirring often, until the tomatoes have cooked down and the sauce is thick and fragrant, 25 to 30 minutes. Taste and adjust seasoning. Remove from the heat. If your sauce is chunky, either put it through a food mill or pulse it in a food processor fitted with the steel blade. Set aside.
• Preheat the oven to 450 degrees Fahrenheit. Cut the eggplant in lengthwise slices. Sprinkle slices with salt and let sit for 15 to 30 minutes (this step is optional). Meanwhile, cook the bulgur. Bring 2 cups water with salt to taste to a boil in a medium saucepan. Add the bulgur, and when the water comes back to a boil, reduce the heat to low, cover and simmer 15 to 20 minutes, until all of the water has been absorbed. Remove from the heat, place a clean dish towel over the pan and cover with the lid. Let the bulgur sit while you roast the eggplant.
• Rinse the eggplant slices and pat dry. Line baking sheets with foil and brush the foil with olive oil. Lay the eggplant slices on the foil, brush lightly with oil and place in the hot oven. Roast for 15 to 20 minutes, until eggplant is beginning to brown, switching the baking sheets halfway through. Remove from the oven and fold the aluminum up over the eggplant slices so that they continue to steam and soften in the foil envelope as they cool completely. They should be thoroughly tender by the time they cool. Turn the oven down to 350 degrees Fahrenheit.
• Oil a 3-quart baking dish. Spread a small amount of tomato sauce on the bottom, and spoon in half of the bulgur in an even layer. Cover the bulgur with eggplant slices and spread about half the remaining tomato sauce over the eggplant. Sprinkle 2 tablespoons of Parmesan over the tomato sauce. Repeat the layers, but don't sprinkle on another 2 tablespoons of Parmesan. If you have extra eggplant slices, make a top layer of them, on top of the tomato sauce.
• Beat together the eggs, yogurt and 2 tablespoons of the remaining Parmesan. Season with salt, pepper and paprika. Spoon over the top in an even layer and sprinkle with the remaining Parmesan. Place in the oven and bake 30 to 40 minutes, until golden. Remove from the heat and let sit for 10 minutes or longer before serving.

TOMATO AND SPINACH CASSEROLE

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.