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
MUSHROOM BULGUR
The Mushroom Bulgur recipe out of our category Grain! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Peel and finely chop the onion. Heat half of the butter in a pan and sweat the onion in it until soft, then stir in the bulgur and sauté briefly. Pour in the broth, bring to a boil, cover and simmer for 10-15 minutes until the liquid is absorbed.
- Meanwhile, clean the mushrooms and slice thinly.
- Heat the olive oil in a pan. Cook the mushrooms until they are browned and slightly soft. Season with salt and pepper. Add the mushrooms and their juices to the bulgur. Stir everything together, cover and keep warm.
- Toast the almonds and hazelnuts in a dry skillet until fragrant, then stir together with the remaining butter. Mix the nuts and parsley with the bulgur. Season to taste and serve.
BULGUR WITH PEARL ONIONS AND ALMONDS
Almonds, lemon zest, oregano, and pearl onions add vibrancy to nutty and hearty bulgur in this delicious side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 9
Steps:
- In a medium pot, heat olive oil over medium-high. Add pearl onions and cook, stirring, until golden in spots, 2 to 3 minutes. Add bulgur and stir to combine. Add water, season with salt and pepper, and bring to a boil. Cover, reduce heat to low, and cook 15 minutes. Remove from heat and let stand, covered, 5 minutes. Stir in almonds, oregano, lemon zest, and lemon juice; season to taste with salt and pepper.
Nutrition Facts : Calories 290 g, Fat 10 g, Fiber 8 g, Protein 8 g, SaturatedFat 1 g
VEGAN BULGUR WHEAT PILAF WITH MUSHROOMS
A vegetarian and vegan bulgur pilaf recipe made with mushrooms, bell peppers and green onions in a lime vinaigrette.
Provided by Jolinda Hackett
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 12
Steps:
- Gather the ingredients.
- In a medium pan, combine the bulgur wheat and the water or vegetable broth. Cover the pan and allow it to simmer over medium-high heat for about 5 minutes.
- Remove the pan from heat and let it stand, covered, for about 5 more minutes. After 5 more minutes, drain any excess water or vegetable broth from the pan.
- Next, melt the butter or margarine in a large skillet over medium heat. Sautee the mushrooms, onions, and peppers until the onions are clear and soft. Remove from heat.
- Stir in the lemon juice, white wine, fresh parsley, basil, salt, and pepper and gently toss to combine well.
- Combine the vegetable mixture with the prepared cooked bulgur wheat and serve immediately. Enjoy!
Nutrition Facts : Calories 159 kcal, Carbohydrate 25 g, Cholesterol 11 mg, Fiber 5 g, Protein 6 g, SaturatedFat 3 g, Sodium 631 mg, Fat 5 g, ServingSize 8 servings, UnsaturatedFat 2 g
BULGUR WITH MUSHROOMS AND ALMONDS
I got this recipe with my Mastercook program. Apparently it originally came from Cook's Magazine, June 1990. Bulgur makes a tasty change from rice. I serve this either a leafy green vegetable or a tossed green salad. The 0 minutes prep time assumes that you buy your mushrooms already sliced and you can find toasted slivered almonds. If not, it is about 10 minutes
Provided by Folk Dancer
Categories Grains
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Bring broth to a boil in a large saucepan and slowly add the bulgur without stirring.
- Reduce heat, cover and simmer for about 45 minutes, until the bulgur is tender.
- Heat 3 tablespoons of the oil in a small saucepan until it is hot, but not quite smoking, and immediately pour the oil over the bulgur.
- Cover the large saucepan again and simmer until the bulgur is dry and tender.
- Season with salt and pepper.
- While the bulgur and oil are simmering, heat a large skillet and add the remaining oil.
- Sauté the mushrooms until lightly browned.
- Add the mushrooms and almonds to the bulgur and mix them in.
Nutrition Facts : Calories 363.4, Fat 16.8, SaturatedFat 2.1, Sodium 13.1, Carbohydrate 47.9, Fiber 12.3, Sugar 1.6, Protein 10.8
CARAMELIZED ONION, MUSHROOM AND BULGUR PILAF
This is a wonderful, nutty side that is great as a base for a stew or a creamy stroganoff type dish. From Weightwatchers.com. This is 2 points per serving or core.
Provided by KelBel
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan over medium-high heat, bring broth, bulgur and water to a boil; cover, reduce heat to low and simmer until bulgur is tender, about 10 to 12 minutes.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion and cook over medium heat, stirring occasionally, until onions are golden and tender, about 8 minutes.
- Add mushrooms and cook, stirring occasionally, until mushrooms are golden and tender, about 5 minutes. Add spinach, salt and pepper and cook, stirring, until spinach wilts, about 1 minute more.
- Spoon bulgur into skillet; stir over low heat until well-combined.
Nutrition Facts : Calories 150.3, Fat 2.6, SaturatedFat 0.4, Cholesterol 0.8, Sodium 390.9, Carbohydrate 28.5, Fiber 5.7, Sugar 3.6, Protein 5.8
BULGUR WITH APRICOTS AND ALMONDS
Categories Fruit Nut Side Vegetarian Quick & Easy Apricot Almond Fall Spring Healthy Parsley Bulgur Gourmet Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Toast almonds in a dry small heavy skillet over moderate heat, stirring, until fragrant and pale golden, about 2 minutes.
- Cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring frequently, until softened and beginning to brown, about 8 minutes. Add bulgur and cook, stirring, 2 minutes.
- Stir in water, salt, and pepper and simmer, covered, 5 minutes. Remove from heat, then add apricots and butter and stir until butter is melted. Let stand, covered, 5 minutes. Stir in parsley and almonds.
BULGUR WITH WILD MUSHROOMS
Steps:
- Soak dried mushrooms in hot water to cover.
- Heat butter in a skillet large enough to hold all ingredients. Saute onion and celery until soft.
- Meanwhile, clean and slice fresh mushrooms. When onion and celery are cooked, push them to side of pan and saute fresh mushrooms until they begin to color, 4 or 5 minutes.
- Squeeze liquid from dried mushrooms and stir them into the pan. Reserve mushroom-soaking liquid.
- Stir in bulgur and cook over medium heat until bulgur begins to color.
- Stir in beef stock and 1/4 cup of mushroom liquid. Bring to boil, reduce heat to low, cover and cook about 10 minutes, until bulgur grains soften. Season with salt and pepper. Add more mushroom liquid if needed. Freeze if desired.
- To serve, defrost and bring to room temperature. Reheat in 350-degree oven, covered, about 20 minutes, until steaming. Stir in toasted pecans and decorate with parsley.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 12 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 327 milligrams, Sugar 3 grams, TransFat 0 grams
BULGUR WITH OLIVES AND MUSHROOMS
Provided by Florence Fabricant
Categories side dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Rinse bulgur wheat in water and drain.
- Pour oil into a heavy-bottomed saucepan or casserole and place over high heat. Add mushrooms and cook, stirring, until they begin to brown.
- Add onion, lower heat and continue to saute until the onion is soft and beginning to brown.
- Stir in oregano, garlic, olives and bulgur. Pour in stock or water, cover, reduce heat and cook for about 20 minutes, until water is absorbed and the bulgur is tender.
- Check for seasoning. The olives should make additional salt unnecessary. Stir in parsley and basil and serve.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 12 grams, Carbohydrate 37 grams, Fat 15 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 360 milligrams, Sugar 4 grams
MUSHROOM BURGERS WITH ALMONDS AND SPINACH
These delicious vegetarian patties have a great texture because of the almonds and bulgur. Like other vegetarian patties, they can be a little tricky to turn when you brown them. If they break apart, just patch them together.
Provided by Martha Rose Shulman
Categories dinner, weekday, burgers, main course
Time 3h
Yield 4 to 6 patties, depending on the size
Number Of Ingredients 12
Steps:
- Place the bulgur in a bowl with a little salt if desired. Cover with ½ cup hot water and leave for 20 to 25 minutes, until most of the water has been absorbed and the bulgur is soft. Drain through a strainer and squeeze out the water.
- Meanwhile, in a food processor fitted with the steel blade, grind the almonds coarsely.
- Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium-high heat and add the mushrooms. When they begin to soften and sweat, turn the heat to medium and cook, stirring often, for 5 minutes, until the mushrooms have softened. Add the garlic, thyme, salt, pepper and white wine, and continue to cook, stirring, until there is no more liquid in the pan, about 5 minutes. Remove from the heat, transfer to the food processor and process until very finely chopped.
- Return the pan to the heat and add the spinach, a handful at a time. Cook just until it wilts and remove from the heat. Transfer to a strainer and, with the back of a spoon, press out excess water. Add spinach to the food processor and process with the mushrooms and almonds until the ingredients are well blended. Scrape the mixture into a bowl, stir in the bulgur and egg (if using), and season to taste with salt and pepper. Form into patties. If there is time, cover and chill for 1 to 2 hours.
- Heat the remaining oil in a large, heavy skillet or on a griddle over medium heat, and brown the patties for 3 minutes on each side, being very careful when you turn them over. Don't worry if they fall apart; just patch them together. An offset spatula works well for turning them, and when you remove the patties from the pan, it helps if you place the bottom bun over the patty, slide the spatula underneath the patty and, with your hand on the bun, flip it over. Serve with the condiments of your choice.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 298 milligrams, Sugar 2 grams, TransFat 0 grams
BULGUR WITH LEEKS, CRANBERRIES, AND ALMONDS
Categories Berry Nut Side Thanksgiving High Fiber Cranberry Almond Leek Fall Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 6
Steps:
- Melt butter in heavy large saucepan over medium-high heat. Add chopped leeks and sauté until very tender, about 12 minutes. Add chicken broth and bring to boil. Stir in bulgur and boil 5 minutes. Add dried cranberries. Remove from heat, cover and let stand 15 minutes. Fluff with fork. Mix in sliced almonds. Season to taste with salt and pepper.
BULGUR BOWL WITH SPINACH, MUSHROOMS AND DUKKAH
This is a simple skillet supper, a bowl of bulgur topped with a savory mixture of mushrooms and spinach. It gets a final flourish of dukkah, a Middle Eastern seasoning made with toasted nuts (or in some places chickpea flour), seeds and spices that is as much a snack as it is a seasoning; a favorite way to eat dukkah is to dip vegetables or bread into olive oil and then into the dukkah. There are many versions of the mix. Ana Sortun, a chef at Oleana in Cambridge, Mass., and the author of "Spices: Flavors of the Eastern Mediterranean," adds coconut to hers. The recipe for the dukkah makes more than you will need for this meal, but it keeps well (I keep mine in the freezer) and it is great to have on hand.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h30m
Yield Serves 4
Number Of Ingredients 19
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. Alternatively, reconstitute the bulgur just by placing it in a bowl, mixing with salt to taste, and pouring on 1 1/2 cups boiling water or stock. Cover and let sit for 30 minutes, until the bulgur is tender and the liquid has been absorbed. Transfer to a strainer and press out excess water. Set aside.
- To make the dukkah, chop the nuts very fine. Mix with the toasted sesame seeds in a bowl. In a dry skillet lightly toast the coriander seeds just until fragrant and immediately transfer to a spice mill and allow to cool completely. In the same skillet toast the cumin seeds just until fragrant and transfer to the spice mill. Allow to cool. When the spices have cooled, grind and add to the nuts and sesame seeds. Add the nigella seeds, sumac and salt and mix together.
- In a large, heavy skillet heat 1 tablespoon of the olive oil over medium heat and add the red onion and a pinch of salt. Cook, stirring often, until the onion is very tender and lightly colored, about 8 minutes. Remove from the heat and set aside.
- Add the mushrooms to the skillet and turn up the heat to medium high. Cook, stirring or tossing in the pan, until the mushrooms begin to sweat, about 3 minutes. Season with salt and pepper and continue to cook, stirring, until just tender and moist, another couple of minutes. Add the remaining olive oil and the garlic, stir together for about 30 seconds, until fragrant, and stir in the wine. Cook, stirring and scraping the bottom of the pan with a wooden spoon, until the liquid in the pan has evaporated, and add the spinach and salt to taste. Cook, tossing the spinach in the pan with tongs, until the spinach has wilted, which shouldn't take much longer than a couple of minutes. Add the dill and stir everything together.
- Combine the bulgur and chickpeas and heat through, either on top of the stove or in the microwave. Spoon into wide bowls and top with the mushrooms and spinach. Arrange the red onions on top and if desired add a drizzle of olive oil. Sprinkle each serving with about 2 to 3 teaspoons dukkah and serve.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 10 grams, Carbohydrate 61 grams, Fat 13 grams, Fiber 20 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 1215 milligrams, Sugar 5 grams
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