PLAIN INDIAN RICE
This is a plain and simple Indian Rice that I got from the Ayurvedic Cookbook. It makes a great standard dish that can be served with just about anything. The most important thing I've found in making rice is to not touch it once it's covered and simmering.
Provided by sadhaka
Categories Brown Rice
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Wash rice under cold tap water and set aside to drain.
- In a 2 quart saucepan, heat ghee over medium heat.
- Add mustard and cumin seeds.
- When the mustard seeds sputter and pop, add water, rice, and salt.
- Bring to a boil. Cover and reduce heat to low.
- Simmer untouched for 45-50 minutes.
- Take off the heat and allow the rice to set for 5 minutes.
- Just before serving, add black pepper and fluff the grains with a fork. Serve hot.
Nutrition Facts : Calories 257.5, Fat 4.9, SaturatedFat 2.1, Cholesterol 7.3, Sodium 396.6, Carbohydrate 48.1, Fiber 2.3, Sugar 0.6, Protein 5.1
BEETS - PLAIN AND SIMPLE
My DH loves beets.........plain and simple. There are a numerous amount of ways to serve them. When cooked, grate some orange rind over the beets. Dress them with a vinaigrette. Add some sweet onion, parsley, and hard-boiled egg chunks for a hearty salad. Mix with vegetables.
Provided by dojemi
Categories Low Protein
Time 50m
Yield 12 beets
Number Of Ingredients 2
Steps:
- Wash the beets and trim off the tips and tops.
- Place beets in a large pot of water.
- Bring to a boil and cook till tender, approximately 20-45 minutes (time will differ depending on the size of the beets).
- Remove from water when cooled and remove skin which will come off easily just by rubbing.
- Slice and serve warm or at room temperature.
Nutrition Facts : Calories 22, Fat 0.1, Sodium 38.5, Carbohydrate 5, Fiber 1, Sugar 4, Protein 0.8
SIMPLE BULGUR PILAF
Simple mild flavors, delicious side to any meat main dish. Also delicious served cold, tossed with chopped fresh garden veggies and a sprinkling of feta cheese as a veggie meal.
Provided by Susiecat too
Categories Grains
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Heat olive oil and saute onions until soft.
- Turn heat up to high and add mushrooms, stirring frequently, until mushrooms are cooked and nicely browned.
- Add bulgur, stir and cook briefly, 1-2 minutes.
- Add water, mix once, then cover and cook over low heat until all water is absorbed, about 25 minutes.
- Fluff briefly before serving.
Nutrition Facts : Calories 135.6, Fat 5, SaturatedFat 0.7, Sodium 8.1, Carbohydrate 20.8, Fiber 4.9, Sugar 1.5, Protein 4.2
HOW TO COOK BULGUR
While we love bulgur in a traditional tabbouleh, this high-fiber, quick-cooking grain can do so much more. Try it in our California-Style Veggie Burgers or serve it as a tasty, healthy side dish with dinner tonight.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Yield Makes about 2 1/2 cups
Number Of Ingredients 3
Steps:
- Combine bulgur, 1 1/2 cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook over low heat until tender, about 12 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool.
PLAIN BULGUR
Bulgur is a light whole wheat grain that is a good substitute for rice. It can be cooked or soaked. *I prefer cooked but am posting direction to both here. Have a friend that is new to whole grain cooking and has asked if I would post some basic cooking directions.
Provided by Debbwl
Categories Grains
Time 17m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- *Cooked: Add bulgur to water bring to boil, reduce heat, cover and simmer 15 to 20 minutes till liquid is absorbed, fluff with fork.
- Soaked: place bulgur and boiling water in bowl. Cover and let sit for 10 minutes. Fluff with fork.
LEBANESE BULGUR
This delicious recipe is from Burt Green and is my favorite way to eat whole wheat bulgur. It easy and fabulous as a side dish for a wide variety of meat or vegetarian meals. Please try this.
Provided by Geema
Categories Grains
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a medium saucepan over medium heat.
- Add the onion and cook until lightly browned, about 3 minutes.
- Add the garlic and cook for another minute.
- Stir in the tomatos and basil, cooking 2 more minutes.
- Stir the bulgur into the tomato mixture, making sure that the bulgur is well coated.
- Stir in the hot broth, reduce the heat to low and cook, covered, for 5 minutes.
- Add the honey, tomato paste, salt, pepper and cayenne to the bulgur mixture.
- Continue to cook, covered until the bulgur is tender and all the liquid has been absorbed, about 25 minutes.
- Turn off the heat and let sit for 10 minutes.
- Sprinkle the parsley over the top.
Nutrition Facts : Calories 320.3, Fat 18.6, SaturatedFat 2.6, Sodium 43, Carbohydrate 36.7, Fiber 7.8, Sugar 7.3, Protein 5.4
CORN CHOWDER PLAIN AND SIMPLE
So many recipes call for bacon or canned creamed corn. This it just plain and simple corn chowder. You can make it a bit richer with part cream.
Provided by Ambervim
Categories Chowders
Time 55m
Yield 50 Oz
Number Of Ingredients 12
Steps:
- Place cooked potatoes, corn, green onion, red peppers, chicken broth, 2.5 cups of the milk and butter in a pot. Simmer on low for 30 minutes, stirring occasionally.
- Place the remaining milk, egg and flour in a small container and shake well.
- Slowly add to the pot, stirring until thickened.
- Salt and pepper to taste.
- Simmer on low for another 15 minutes.
- Serve in small bowls -- if you want to be fancy, preheat the bowls in boiling water before filling them with hot soup.
- Garnish.
Nutrition Facts : Calories 33.2, Fat 1.2, SaturatedFat 0.6, Cholesterol 6.4, Sodium 27.6, Carbohydrate 4.7, Fiber 0.5, Sugar 1.4, Protein 1.3
PLAIN BULGUR PILAF
Steps:
- Bring the water or stock to the boil in a large pan and pour in the bulgur. Add salt and pepper (taking into account the saltiness of the stock) and cook, covered, over low heat for 10-15 minutes, until it is tender and all the liquid is absorbed, adding a little water if it becomes too dry.
- Stir in the butter or oil and leave off heat, covered, for 15 minutes, to allow the wheat to swell and become tender before serving.
- Variations
- For a grand and delicious pilaf, stir in 2-3 tablespoons toasted pine nuts or slivered almonds and 2 tablespoons raisins when you pour in the bulgur.
- For burghul bil shaghria, use half the amount of bulgur with 1/2 pound dry vermicelli broken into small pieces in your hands and toasted in a dry frying pan or under the broiler, stirring often, until browned.
BURGUL PLAIN AND SIMPLE
This is a very healthy alternative to plain starchy old rice very good for diabetics and people watching their heart. My parents-in-law have this daily with curries and dals as they would have ordinary rice before my f-i-l's bypass surgery. This is good more of a tip than a recipe, actually.
Provided by Girl from India
Categories Asian
Time 1h25m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Wash the burgul lightly (one rinse) and soak the burgul in the water for an hour.
- Put it on the stove in a non-stick pan till it comes to a boil.
- Stir and cover simmered till all the water disappears and holes appear on the top of the burghul and it is cooked.
- After the first time you may have to adjust the water depending on the quality of burgul you buy.
- You may need to add some boiling water if you find the burgul is not done fully.
- After the first time the measurements will be clear.
- Note:You can fry an onion or even bacon in a little oil, then add the burgul and saute lightly and then add the water for richer variations for those who are not on a no oil/ fat diet.
- I make pulaos too out of burgul when my in-laws come visiting.
Nutrition Facts : Calories 62.2, Fat 0.2, Sodium 8.5, Carbohydrate 13.9, Fiber 3.4, Sugar 0.1, Protein 2.3
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