Curried Bulgur Recipes

BULGUR STUFFING

Bulgur Stuffing image

Provided by Marian Burros

Time 25m

Yield 11 cups

Number Of Ingredients 11

Ingredients

1/2 pound butter
2 large onions, chopped
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cumin
1 1/2 cups slivered, blanched almonds
1 1/2 cups dried apricots, coarsely chopped
1 1/2 cups raisins
4 cups cooked bulgur
2 teaspoons cinnamon
1/2 teaspoon ground cloves
Salt and freshly ground black pepper to taste

Steps:

Melt butter in large skillet. Add onions, coriander and cumin. Cover and cook, stirring occasionally, until onion is translucent, about 10 minutes.
Add almonds, apricots and raisins. Cook uncovered, stirring occasionally, until almonds are golden. Transfer to a large bowl.
Add bulgur, cinnamon, cloves, salt and pepper, and mix well. Refrigerate stuffing before using.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 10 grams, Carbohydrate 32 grams, Fat 19 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 276 milligrams, Sugar 16 grams, TransFat 0 grams

CURRIED PORK BULGUR SALAD

Curried pork bulgur salad image

Liven up leftover pork by combining with bulgur wheat, curry powder, cumin seeds and spring onions to make a salad that is healthy yet packed full of flavour

Provided by Good Food team

Categories Lunch

Time 13m

Number Of Ingredients 12

Ingredients

50g bulgur wheat
1 tsp Madras curry powder
¼ tsp cumin seeds (optional)
1 tsp vegetable bouillon
2 medjool dates , sliced
3 spring onions , sliced
4 tsp chopped mint
handful coriander , chopped
¼ cucumber , diced
2 tomatoes , cut into wedges
120g leftover cooked pork , chopped
½ lemon , cut into wedges

Steps:

Tip the bulgur into a small pan with the curry powder, cumin seeds (if using), bouillon, dates and spring onions. Pour over 300ml boiling water and cook, covered, for 5-8 mins or until the liquid has been absorbed and the bulgur is tender. Leave to cool completely.
Stir in the mint, coriander, cucumber, tomatoes and pork. Spoon into containers and top with lemon wedges to squeeze over and mix through just before eating. Will keep for two-three days in the fridge.

Nutrition Facts : Calories 287 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 19 grams sugar, Fiber 8 grams fiber, Protein 22 grams protein, Sodium 0.2 milligram of sodium

CURRIED BULGUR

Curried Bulgur image

Provided by Marian Burros

Categories dinner, weekday, side dish

Time 20m

Yield 2 servings

Number Of Ingredients 7

Ingredients

8 ounces whole onion or 7 ounces chopped onion (1 2/3 cups)
2 teaspoons sesame oil
1 teaspoon curry powder
1/2 cup bulgur
1 cup no-salt-added chicken stock
1/2 cup frozen peas
1/2 cup frozen corn

Steps:

Chop onion.
Heat oil in nonstick skillet or pot and saute onion until it begins to soften. Stir in curry powder and bulgur, mixing for about 30 seconds.
Add the stock. Stir, reduce heat, and simmer about 10 minutes.
A few minutes before the bulgur is ready, stir in peas and corn and cook until they are heated through and bulgur is done.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 5 grams, Carbohydrate 54 grams, Fat 7 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 220 milligrams, Sugar 9 grams

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