Southwest Bulgur Loaf Recipes

25 EASY WAYS TO COOK WITH BULGUR

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

BULGUR MEATLOAF WITH PRUNES AND GOUDA

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Combine the meatloaf mix, bulgur, Gouda, prunes, chives, parsley, Worcestershire, eggs, onion, garlic, 1/4 cup of the ketchup, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes.
• Stir together the apricot preserves, soy sauce, ginger, vinegar and remaining 1/4 cup ketchup in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

SOUTHWEST BULGUR LOAF

Steps:

• Preheat oven to 350°F.
• Mix all ingredients in loaf pan.
• Bake 30 minutes.
• Let stand 10 mins before slicing.

WHOLE-GRAIN AND HONEY BREAD

Steps:

• 1. In a small bowl, stir together the bulgur and 1/2 cup boiling water. Let stand for 15 minutes to allow the bulgur to soften.
• 2. In a large bowl, combine the 2 cups water, honey, oil, yeast, and salt, stirring to dissolve the yeast.
• 3. Stir in the bread flour, wheat germ, and softened bulgur mixture. Stir in as much of the 4 cups whole-wheat flour as you can until the dough starts to pull away from the side of the bowl.
• 4. Knead for 6 to 7 minutes, gradually adding, if needed, enough of the remaining 1/2 cup whole-wheat flour to make the dough smooth and elastic. (The dough shouldn't be dry or stick to the surface. You may not need any of the additional 1/2 cup whole-wheat flour, or you may need the entire amount if the dough is too sticky.)
• 5. Using cooking spray, lightly spray a large bowl and a piece of plastic wrap large enough to cover the top of the bowl. Transfer the dough to the bowl, turning to coat all sides with the cooking spray. Cover the bowl with the plastic wrap with the sprayed side down. Let the dough rise in a warm, draft-free place (about 85°F) for 1 1/2 to 2 hours, or until doubled in bulk.
• 6. Using cooking spray, lightly spray two 81/2 x 41/2 x 2 1/2-inch loaf pans and 2 pieces of plastic wrap large enough to cover the pans. Punch the dough down. Divide it in half. Shape each half into a loaf. Place each loaf in one of the pans. Cover the pans with the plastic wrap with the sprayed side down. Let the dough rise in a warm, draft-free place for 1 1/2 to 2 hours, or until the dough is 1 1/2 inches higher than the top of the pans.
• 7. Preheat the oven to 350°F.
• 8. Bake for 30 minutes, or until the loaves sound hollow when tapped. (Tent the bread with aluminum foil during the last 10 minutes if necessary to prevent overbrowning.) Turn the loaves out onto a cooling rack. Let the bread cool for 15 to 20 minutes before slicing.
• 9. To freeze one loaf of dough to bake later, follow the preceding directions to the point where you place the shaped dough in a loaf pan. Cover the pan with plastic wrap or aluminum foil, and freeze the dough. After the dough is frozen, about 4 hours, remove it from the pan and wrap it tightly in plastic wrap, then in aluminum foil. When you are ready to bake, unwrap the dough and place it in a sprayed loaf pan. Cover the pan with lightly sprayed plastic wrap with the sprayed side down and let the dough thaw and rise at room temperature in a draft-free place (the thawing and rising will take 4 to 5 hours) or let the dough thaw overnight in the refrigerator and rise as directed. Bake as directed.

SOUTHWEST TURKEY BULGUR DINNER

Steps:

• In a large nonstick skillet coated with cooking spray, cook turkey and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer., Stir in the beans, tomatoes, water, corn, chili powder, cumin, pepper and salt. Bring to a boil. Stir in bulgur. Reduce heat; cover and simmer for 13-18 minutes or until bulgur is tender., Remove from the heat; let stand 5 minutes. Fluff with a fork. Meanwhile, in a small bowl, combine the yogurt, green onion and cilantro. Serve with turkey mixture.

TURKEY & BULGUR LOAF

Steps:

• Preheat oven to 325 degrees.
• Boil the bulgur gently in the water in a covered saucepan for 20 to 25 minutes, until fluffy-tender.
• Cook for 15 minutes, then mix with remaining ingredients, using your hands.
• Pack into a well-greased 9 x 5 x 3 inch loaf pan and bake uncovered for 1 1/2 hours or until the loaf is nicely browned and pulls slightly from the sides of the pan. Cool the loaf upright in its pan on a wire rack for 30 minutes, then turn out and serve.
• You can wait less than 30 minutes for it to cook, but it has a tendency to fall apart.
• Still tastes good though!

WHOLE WHEAT IRISH SODA BREAD WITH BULGUR

Steps:

• Place the bulgur in a bowl and pour on 1 cup boiling water, or enough to cover the bulgur by about 1/2 inch. Cover the bowl and allow the bulgur to sit for 30 minutes, until all the water has been absorbed and the grains are tender.
• Meanwhile preheat the oven to 450 degrees and line a baking sheet with parchment.
• Place the flour in a large, wide bowl and sift in the baking soda and salt. Mix in with your hands or with a wide spatula. Make a well in the middle of the flour and pour in the buttermilk. Add the bulgur to the well, then mix in the flour from the sides of the bowl to the center using a wide rubber spatula, a wide wooden spoon or your hands, turning the bowl and sweeping the flour from the sides into the buttermilk. Mix until the bulgur and buttermilk have been incorporated into the flour, then scrape out onto a lightly floured work surface. The dough should be soft and a bit sticky. Flour your hands so it won't stick to them.
• Gently knead the dough, only enough to shape it into a ball, then with floured hands gently pat it down to a 2-inch high round, about 9 inches in diameter. Place it on the parchment-lined baking sheet and cut a 1/2-inch deep cross across the top.
• Place in the oven and bake 20 minutes at 450 degrees. Turn down the heat to 375 degrees and bake for another 15 to 20 minutes, until the loaf responds with a hollow sound when tapped on the bottom. Remove from the oven, wrap loosely in a cloth or kitchen towel, and cool on a rack.