BULGUR PILAF WITH PEA PODS
A veggie trilogy of sugar snap peas, bell pepper and onions is mixed into bulgur wheat pilaf for a splendid side that's ready in just half an hour.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In 2-quart saucepan, heat broth, water and thyme to boiling. Stir in bulgur. Cover; simmer 15 to 20 minutes, stirring occasionally, until bulgur is tender and water is absorbed.
- Meanwhile, in 8-inch skillet, heat oil over medium-high heat. Add sugar snap peas, bell pepper and onions; cook 3 to 4 minutes, stirring frequently, until tender.
- Stir snap pea mixture into cooked bulgur.
Nutrition Facts : Calories 110, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 1 g, TransFat 0 g
BULGUR PILAF WITH CHICKPEAS AND HERBS
This is the type of satisfying high-protein grain and legume dish that easily occupies the center of your dinner plate, accompanied by vegetables or a salad. Cook the chickpeas, then use the soaking water for reconstituting the bulgur. It couldn't be a simpler dish to make.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 1h35m
Yield Serves four to six
Number Of Ingredients 9
Steps:
- Drain the soaked chickpeas, and place in a pot with 1 quart water. Bring to a boil, reduce the heat and simmer one hour. Add salt to taste and continue to simmer for 30 minutes to an hour, until the chickpeas are tender.
- Place the bulgur in a 2-quart bowl. Place a strainer over the bowl, and drain the chickpeas so that the hot broth covers the bulgur. Set the chickpeas aside. Cover the bowl, and allow the bulgur to sit until fluffy, about 20 to 30 minutes. Strain and press out excess liquid.
- Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet, and add the scallions. Cook, stirring, until tender, two or three minutes. Stir in the garlic, and continue to cook until fragrant, 30 seconds to a minute. Stir in the bulgur and chickpeas. Add the herbs and the remaining tablespoon of olive oil, and toss together. Remove from the heat, add lemon juice and pepper, taste and adjust salt. Add more lemon juice if desired. Serve hot or room temperature.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 223 milligrams, Sugar 4 grams
BULGUR PILAF WITH CHICKPEAS
Adapted from "The PDQ Vegetarian Cookbook" by Donna Klein. The recipe recommends fancy (fine grain) bulgur as it cooks faster, although none of the stores I went to had more than one kind to pick from so I took what I could get (I believe it was medium). The original recipe also called for frozen chopped onion and jarred minced garlic - I used fresh. This recipe was my first experience with toasted sesame oil - delicious!
Provided by emcmonnies
Categories One Dish Meal
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, combine bulgur and boiling water. Let stand 10 minutes to soften.
- In a deep-sided skillet with a lid heat olive oil and sesame oil over medium heat.
- Add the onion and cook, stirring until softened, about 3 minutes.
- Add the garlic and cook, stirring constantly, about 1 minute.
- Add the chickpeas, broth, reserved bulgur (and any accumulated water at bottom of bowl), pimiento (if using), cumin, salt and pepper. Stir well to combine; bring mixture to boil over high heat.
- Reduce heat to low, cover and simmer until the bulgur has absorbed all the liquid, about 15 minutes.
- If the bulgur seems to wet (it should be moist but not soggy), increase heat to medium and cook, uncovered, stirring often, until fairly dry.
- Fluff with a fork and serve warm.
Nutrition Facts : Calories 251.8, Fat 6.8, SaturatedFat 0.9, Sodium 407.6, Carbohydrate 40.8, Fiber 8.2, Sugar 0.7, Protein 8.3
SPICY BULGUR VEGETABLE PILAF
Bulgur wheat is tossed with spicy chipotle en adobo, arugula, peas and fresh herbs.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Spread the nuts on a baking sheet and toast until fragrant and golden, 7 to 10 minutes. Check frequently, as they can burn quickly. Cool before using.
- Bring 1 cup water to a boil in a small saucepan. Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until soft, about 2 minutes. Add the chipotle chile, adobo sauce, coriander, 1/2 teaspoon salt, and a few grinds of pepper. Cook, stirring, until fragrant, 1 minute. Add the bulgur and the boiling water. Cover, remove from the heat, and let stand until the bulgur is tender, about 25 minutes.
- Fluff the bulgur with a fork and pour into a large bowl. Toss with the arugula, green peas, parsley, dill and walnuts. Stir in the remaining 2 tablespoons oil and the vinegar and season with salt and pepper. Serve at room temperature.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
BULGUR PILAF WITH DRIED APRICOTS
Provided by Melissa Roberts
Categories Side Vegetarian Quick & Easy Low Cal High Fiber Low Sodium Apricot Spice Fall Winter Healthy Low Cholesterol Bulgur Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook onion in oil in a small heavy saucepan over medium heat, stirring occasionally, until golden, about 5 minutes.
- Add spices and cook, stirring, 1 minute. Stir in remaining ingredients with 1/2 teaspoon salt and simmer, covered, until liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 5 minutes.
- Fluff with a fork before serving.
SPICED BULGUR PILAF WITH FISH
Use sustainable white fish in this North African-inspired rice one-pot with harissa and apricot - full of iron, fibre and 2 of your 5 -a-day
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil in a lidded flameproof casserole dish. Tip in the onions and cook for 10 mins until soft and golden. Add the carrots and cumin, and cook for 2 mins more. Stir through the harissa, bulgur and apricots, pour over the stock and bring to the boil. Cover and simmer for 7 mins.
- Add the spinach and stir through until just wilted. Arrange the fish fillets on top, pop a slice of lemon on each and season. Replace the lid and cook for 8 mins, keeping over a low-ish heat.
- Turn heat to low and cook for 7-8 mins more until the fish is cooked through and the bulgur is tender. Season with pepper and serve.
Nutrition Facts : Calories 416 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 1 milligram of sodium
BULGUR PILAF WITH DRIED FRUIT AND NUTS
Provided by Martha Rose Shulman
Categories breakfast, easy, weekday, main course
Time 40m
Yield Serves six
Number Of Ingredients 9
Steps:
- Place the apricots and prunes in a bowl, cover with water and soak overnight or for several hours. Place a strainer over a bowl, and drain the dried fruit. Cut in thin slices.
- Measure out 2 cups of the soaking water (or add enough water to make 2 cups), and bring to a simmer. Meanwhile, melt the butter in a saucepan over medium heat. Add the bulgur, and stir constantly for a few minutes until the bulgur smells toasty. Add the salt, dried fruit and water, and bring to a boil. Boil for five minutes, then reduce the heat and simmer gently for eight to 10 minutes until the water has been absorbed. Remove from the heat, cover with a clean dish towel and place a lid over the towel. Allow the bulgur to sit for 15 minutes.
- Spoon the bulgur into a serving dish, top with the nuts and serve with plain yogurt on the side.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 9 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 134 milligrams, Sugar 8 grams, TransFat 0 grams
MUSHROOM BULGUR PILAF
Make and share this Mushroom Bulgur Pilaf recipe from Food.com.
Provided by dicentra
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350.
- In a Dutch oven, heat the oil over moderate heat.
- Add the scallions and garlic and sauté for 2 minutes or until the scallions are soft.
- Add the carrots and celery and sauté for 4 minutes or until the carrots are crisp tender.
- Add the mushrooms and sauté for 3 minutes or until the mushrooms are softened.
- Stir in the bulgur, broth, 1 cup of water, rosemary, salt and pepper and bring to a boil.
- Cover and bake for 20 minutes or until the bulgur is tender and the liquid has been absorbed.
Nutrition Facts : Calories 233.8, Fat 4.8, SaturatedFat 0.8, Sodium 321.1, Carbohydrate 41.6, Fiber 8.6, Sugar 2.9, Protein 10.3
BULGUR, PINE NUT, AND RED PEPPER PILAF
Steps:
- In a small heavy saucepan cook onion in oil over moderate heat, stirring, until softened.
- Stir in broth, bell pepper, and bulgur and bring liquid to a boil. Cook mixture, covered, over low heat 12 minutes, or until liquid is absorbed.
- Remove pan from heat and let stand, covered, 5 minutes. Stir in pine nuts, chives, and salt and pepper to taste.
LENTIL AND BULGUR PILAF WITH GREEN AND YELLOW SQUASH
This is typical of lenten dishes from Lebanon. Rich in fiber and nutrients, it makes for a wonderful one dish meal or a substantial side dish. The original comes from a 1997 issue of Eating Well magazine but has been modified to suit my tastes. If you replace the chicken broth with vegetable broth, this is a vegan dish as well.
Provided by justcallmetoni
Categories One Dish Meal
Time 50m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large saucepan, mix together the broth, lentils, onion bay leaf, salt allspice and pepper and bring to boil over medium heat. Reduce to low, cover and simmer 10 minutes.
- Add bulgur and simmer and cook an adidtional 25 minutes until the lentils and bulgur are tender.
- Remove from heat and stir in the lemon juice.
- Meanwhile, in a nonstick skillet, heat oil over medium heat. Add zucchini and squash and cook 2 minutes. Add garlic and lemon zest and cook an additional 3 minutes until the squash are tender.
- Stir in parsley and cilantro. Taste and season with salt and pepper as desired.
- Mix the squah into the bulgur and lentil pilaf.
- Serve hot with lemon wedges.
Nutrition Facts : Calories 232.7, Fat 3.1, SaturatedFat 0.4, Sodium 532.4, Carbohydrate 41, Fiber 14.9, Sugar 2.4, Protein 12.3
BULGUR PILAF WITH MIXED GREENS AND GARLIC
This recipe is from Nizip, in southeastern Turkey. The secret is cutting the greens into thin strips and steaming them with the bulgur so the grains become infused with the flavor. This is best prepared with Tuscan kale, which is also called black, lacinato or dinosaur kale. Sweet greens include spinach, mache, Swiss chard, pea shoots, young nettles, lamb's quarters and salad burnet. Earthy greens include turnip, beat and collard greens and Tuscan and Russian kale.
Provided by BeccaB3c
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- On a work surface, mash the chopped garlic with 1 teaspoon of salt.
- In a large, deep saucepan, combine the mashed garlic with the onions, mixed greens, bulgur, olive oil, red pepper paste, black pepper and red pepper flakes.
- Season with salt.
- Using your hands, work the water into the bulgur until it is absorbed.
- Cover the greens with a paper towel.
- Set the saucepan over low heat, cover and steam the greens and bulgur until they're very tender, about 30 minutes.
- Serve the bulgur hot or cold, garnished with the scallions and lemon wedges.
Nutrition Facts : Calories 298.9, Fat 14.1, SaturatedFat 2, Sodium 11.6, Carbohydrate 40.7, Fiber 8.2, Sugar 5.1, Protein 5.9
More about "bulgur pilaf with pea pods recipes"
BULGUR PILAF (AUTHENTIC TURKISH RECIPE) - FOOLPROOF LIVING
From foolproofliving.com
5/5 (11)Total Time 28 minsCategory Side DishCalories 213 per serving
- 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.
EASIEST BULGUR PILAF | LIVE EAT LEARN
From liveeatlearn.com
BULGUR PILAF WITH CHICK PEAS AND MUSHROOMS - TASTE OF BEIRUT
From tasteofbeirut.com
BULGUR PILAF - FOOD HERO
From foodhero.org
RECIPE BULGUR PILAF WITH PEA PODS - YOUTUBE
From youtube.com
BULGUR PILAF POT - DIVINE SPICE BOX – DIVINE SPICE BOX
From divinespicebox.com
BULGUR PILAF - TURKISH FOODIE
From turkishfoodie.com
TURKISH BULGUR PILAF RECIPE - UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
BULGUR PILAF WITH PEA PODS - DAIRY FREE RECIPES
From fooddiez.com
BULGUR PILAF WITH CHICK PEAS AND MUSHROOMS
From recipesmag.blogspot.com
BULGUR-CHICK PEA PILAF - BIGOVEN.COM
From bigoven.com
BULGUR PILAF WITH PEA PODS RECIPE - WEBETUTORIAL
From webetutorial.com
BULGUR RICE WITH PEAS – DINOSSI
From dinossi.com
BULGUR PILAF WITH PEA PODS - PLAIN.RECIPES
From plain.recipes
FRESH HERB & LEMON BULGUR PILAF RECIPE - EATINGWELL
From eatingwell.com
BULGUR PILAF WITH PEA PODS RECIPE RECIPE
From crecipe.com
TURKISH BULGUR AND VEGETABLE PILAF RECIPE - THE SPRUCE EATS
From thespruceeats.com
BULGUR PILAF WITH PEA PODS | RECIPE | SALAD SIDE DISHES, PILAF, BULGUR
From pinterest.com
EASY & HEALTHY BULGUR AND TOMATO PILAF W/CHICK PEAS RECIPE!
From youtube.com
PEA & BULGUR PILAF | BROLAND NEWS ONTARIO
From broland.ca
TURKISH BULGUR PILAF WITH CHICKPEAS AND TOMATOES - MEDITERRASIAN
From mediterrasian.com
CHICKPEA BULGUR PILAF RECIPE | TURKISH STYLE COOKING
From turkishstylecooking.com
A SUGAR SNAP PEA PILAF RECIPE THAT’S SPRINGY, AROMATIC AND MADE …
From washingtonpost.com
BULGUR PILAF WITH SPRING PEAS - THE WASHINGTON POST
From washingtonpost.com
VEGAN CHICKPEA, BULGUR AND TOMATO PILAF BY ZAATAR AND ZAYTOUN
From zaatarandzaytoun.com
AN AROMATIC PILAF TOPPED WITH TWO TYPES OF PEAS | FOOD
From postguam.com
BULGUR SALAD WITH CUCUMBERS, RED PEPPERS, CHICK PEAS, LEMON …
From onceuponachef.com
BULGUR PILAF {AUTHENTIC VEGAN RECIPE} - FEELGOODFOODIE
From feelgoodfoodie.net
BULGUR PILAF (WITH TOMATOES AND CHICKPEAS) - HUNGRY PAPRIKAS
From hungrypaprikas.com
BULGUR PILAF WITH PEA PODS
From crecipe.com
CHICKEN & POMEGRANATE BULGUR PILAF RECIPE - FOOD NEWS
From foodnewsnews.com
#weeknight #30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #side-dishes #vegetables #easy #grains #dietary #pasta-rice-and-grains #peppers #3-steps-or-less
You'll also love