Brown Rice And Bulgur Recipes

Steps:

• Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.
• Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.

Steps:

• Combine the cooked brown rice, milk, blueberries, cinnamon, and honey in a small saucepan. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
• Beat the egg in a small bowl. Temper the egg by whisking in some of the hot rice, a tablespoon at a time until you have incorporated about 6 tablespoons. Stir the egg into the rice along with the vanilla and butter, and continue cooking over low heat for 1 to 2 minutes to thicken.

Steps:

• Combine in med saucepan, bring to boil for 3-4 minutes.
• Cover, reduce heat to low; steam approx 40 min.
• Turn off heat, let stand 5-10 min, covered.
• Fluff with a fork; serve hot or cool and store.
• For pilaf, heat oil/butter in a separate pan; saute onions/garlic and chopped or shredded veggies, then stir into grains and heat through, seasoning to taste.

Steps:

• Bring 2 quarts water with 2 teaspoons salt to a boil in a 3-quart saucepan. Put bulgur in a large bowl, then pour half of boiling water over it and soak, uncovered, until tender, about 1 hour. Add wild rice to water remaining in pan and simmer, covered, until tender and grains are split open, 1 to 1 1/4 hours.
• Drain bulgur and wild rice together in a large colander.
• Wash leeks in a bowl of cold water, agitating leeks, then lift out and drain in a sieve.
• Melt butter in a 3- to 4-quart wide heavy saucepan over moderately low heat. Add leeks, onion, carrots, celery, and remaining 1/2 teaspoon salt and cook, stirring occasionally, until tender, about 10 minutes. Stir in rice and bulgur and cook, covered, stirring occasionally, until heated through, 5 to 10 minutes. Season with salt and pepper.

Steps:

• Combine lentils, water and salt in heavy saucepan.
• Bring to boil; simmer until lentils are tender, about 20 min, adding more hot water if needed.
• Add 1/2 cup of the butter and all the bulgur; simmer 2-3 minute Remove from heat and cover; set aside 15 minute.
• In heavy skillet, melt remaining 1/4 cup butter over med heat.
• Add onion and saute until golden brown; stir frequently.
• In large mixing bowl combine sauteed onions with lentil and bulgur mixture.
• Wet hands in warm water and knead mixture until well blended, 2-3 minutes.
• (Wet hands again as needed).
• Add 3 Tbsp each: peppers, green onions, parsley and mint to mixture and mix well.
• Adjust seasonings to taste.
• Keeping hands moistened, form mixture into 1/2" thick patties.
• Arrange on serving dish; sprinkle with reserved sweet pepper, green onions, parsley and mint.
• Season to taste with paprika.
• (If you prefer your kibbee baked, place on oiled baking sheet and place in 375F oven until golden brown-- I never do this so am not sure how long it would take- 10-15 min?).