BULGUR WITH SWISS CHARD, CHICKPEAS AND FETA
Bulgur comes in one of four grades: fine (bags are often labeled #1), medium (#2), coarse (#3) and very coarse (#4). The different grinds are used for specific types of dishes. Pilafs are made with medium, coarse or very coarse bulgur. Tabbouleh and kibbe are made with fine bulgur.This is a convenient grain to keep on hand in the pantry. It's easy to find in whole foods stores and in Middle Eastern markets. Don't confuse it with cracked wheat, which is another product made from raw wheat berries. Because bulgur is made from precooked wheat berries, it takes only about 20 minutes to reconstitute by soaking or by simmering. It has a wonderful nutty flavor and a light texture.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h20m
Yield Serves four to six
Number Of Ingredients 9
Steps:
- Bring 2 cups water to a boil in a medium saucepan. Add the bulgur and salt to taste, reduce the heat, cover and simmer 20 minutes or until the water is absorbed. Remove from the heat and uncover. Place a clean dish towel over the pan, then replace the lid. Allow to sit undisturbed for 10 minutes.
- Preheat the oven to 350 degrees. Oil a 2-quart baking dish. Toss the cooked bulgur with 1 tablespoon of olive oil and spread in the baking dish in an even layer.
- Add water to a steamer pot, and bring to a boil. Place the Swiss chard in the steamer (you can use a pasta pot with an insert for this), and steam until it wilts, about four to five minutes. Drain, rinse with cold water and squeeze out the excess water with your hands. Chop coarsely and transfer to a bowl.
- Heat another tablespoon of the olive oil in a small frying pan. Add the garlic. Cook, stirring, just until fragrant and translucent, 30 seconds to a minute, and scrape into the bowl with the chard. Add the remaining 2 tablespoons of olive oil, the chickpeas and dill. Season with salt and pepper, and toss together.
- Lay the chard mixture over the bulgur. Top with the feta, and gently push the feta cheese down into this mixture. Bake 30 minutes or until sizzling. Serve hot.
Nutrition Facts : @context http, Calories 334, UnsaturatedFat 10 grams, Carbohydrate 42 grams, Fat 14 grams, Fiber 10 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 468 milligrams, Sugar 5 grams
SANTORINI WARM COUNTRY FETA
Steps:
- Thaw the frozen phyllo pastry sheets in the refrigerator overnight, and then bring these to room temperature prior to use for easier handling.
- Drain the feta cheese from the brine. Cut the block of feta using a thin, sharp knife into 6 slices, approximately 2 by 4 inches and 1/2-inch thick. Set the slices on a clean kitchen towel to dry.
- Lay the phyllo sheets on a flat surface and cut with kitchen scissors or a small sharp knife to size. They should be cut into rectangles, approximately 8 by 12 inches. Use a ruler if needed.
- Lay 1 cut piece of phyllo in front of you like a sheet of wrapping paper - the 12-inch length top to bottom. Place a slice of feta at the top end of the sheet slightly below the edge and wrap it up as you would a small package. Fold the top end of the sheet over the feta and then fold the left and right sides over. Flip the partly wrapped feta down the sheet towards you until it is fully wrapped. If needed, a little water can be used to seal the last edge of the sheet onto itself.
- Set aside with the sealed edge on the bottom of the package so the weight keeps the phyllo closed. Do not stack packages on top of each other. Continue to wrap all the pieces of feta.
- Heat the oil to 350 degrees F in a deep sided skillet using sufficient oil to float the package, about 3 to 5 inches of oil. Fry to a golden brown, about 5 minutes on each side. The pastry should puff up slightly. Remove with tongs or a slotted spoon and drain on a paper-towel lined plate.
- Serve each package on an individual plate or, if on a serving platter, do not stack the packages. Drizzle each package with about 2 tablespoons of honey and sprinkle with a teaspoon of black sesame seeds. Top with cut pieces of candied fig or a teaspoon of chunky fig jam.
GRILLED ASPARAGUS WITH FETA
Steps:
- Slice about 1-inch from the bottom of the asparagus stalks. Place stalks in a jar of water to rehydrate for several hours.
- Cover an outdoor grill with aluminum foil. Preheat grill to high heat.
- In a large bowl, toss asparagus with thyme and olive oil until all the asparagus is coated. Season with salt and pepper.
- Place asparagus on the foil-covered grill and cook until tender, rotating frequently to avoid scorching, about 6 to 7 minutes. Place asparagus on a platter and sprinkle with the feta.
BAKED TOMATOES STUFFED WITH BULGUR, FETA AND RAISINS
Provided by Molly O'Neill
Categories weekday, side dish
Time 1h30m
Yield Four main-dish servings or eight side-dish servings
Number Of Ingredients 12
Steps:
- Place the bulgur in a large bowl and pour the boiling water over it. Let stand for 1 hour. Drain well. Meanwhile, slice the top 1/4 inch off of the tomatoes. Scoop out the center of the tomatoes, being careful not to tear the shells; reserve the insides for another use. Place the tomatoes, tops and bottoms, on a layer of paper towels, cut side down. Let stand for 30 minutes. Pat the inside of the tomatoes dry.
- Preheat the oven to 350 degrees. Add the onion, feta, raisins, parsley and mint to the bulgur and stir to combine. Mix in the olive oil, salt and pepper. Spray a baking sheet lightly with the olive oil. Spoon the filling into the tomato shells, top with the lids and place on the baking sheet.
- Bake just until the tomatoes are tender and the filling is hot, about 20 minutes; do not let the tomatoes get too soft. Divide among plates and serve immediately.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 4 grams, Carbohydrate 42 grams, Fat 8 grams, Fiber 8 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 670 milligrams, Sugar 15 grams
GRILLED ZUCCHINI AND BULGUR SALAD WITH FETA AND PRESERVED-LEMON DRESSING
Charred zucchini pairs particularly well with the deep savory notes of preserved-lemon paste and the tang of creamy feta in this salad.
Provided by Hetty McKinnon
Time 45m
Yield 4 main-course servings or 6-8 side servings
Number Of Ingredients 13
Steps:
- Toast walnuts in a dry medium skillet over medium heat, tossing often, until golden brown, 8-10 minutes. Transfer to a cutting board and let cool. Coarsely chop.
- Wipe out skillet and toast bulgur, stirring often, until a shade darker and starting to smell like popcorn, about 3 minutes. Add ¼ tsp. salt and 2 cups water and bring to a boil. Reduce heat to low and simmer gently until liquid is almost completely evaporated, 8-10 minutes. Cover skillet and remove from heat. Let sit while you prepare the rest of the salad.
- Prepare a grill for high heat. (Or, heat a grill pan over high.) Trim ends of zucchini; slice lengthwise into long ¼"-thick planks. Set a wire rack inside a rimmed baking sheet and arrange zucchini in a single layer on rack (you can also do this in a large bowl if you don't have a wire rack). Drizzle with oil and season with salt. Toss zucchini, rubbing with your hands, to coat completely with oil.
- Grill zucchini, undisturbed, until grill marks appear, about 2 minutes. Turn over and grill on other side until grill marks appear, about 2 minutes. Return to wire rack (or a colander set in a bowl) to drain; let cool slightly, Transfer to a cutting board and slice on a diagonal into 1" pieces.
- Whisk preserved lemon paste, honey, garlic, and remaining ¼ cup oil in a large bowl to combine; season with pepper (lemon paste and feta should make it salty enough). Add bulgur and feta and toss to combine. Set some of zucchini, parsley, and mint aside for serving, then add remaining zucchini and herbs to salad; toss gently to combine. Taste and season with salt and pepper if needed.
- Transfer salad to a platter. Top with reserved zucchini and herbs. Scatter walnuts over. Serve salad with lemon wedges for squeezing over.
More about "bulgur with honeydew and feta recipes"
BEST EVER BULGUR SALAD (20 MINUTE RECIPE)
From liveeatlearn.com
5/5 (2)Total Time 20 minsCategory Salads, Side DishesCalories 271 per serving
- Cook Bulgur: Add bulgur and broth to a medium pot. Cover and bring to a boil, then reduce heat to a simmer and cook for 12 to 15 minutes, or until bulgur is tender. Drain off any excess liquid.
22 BEST SPRING SALAD RECIPES & IDEAS | RECIPES, DINNERS …
From foodnetwork.com
Author By
BULGUR SALAD WITH CUCUMBERS, RED PEPPERS, CHICKPEAS, …
From onceuponachef.com
Cuisine Middle EasternTotal Time 40 minsCategory SaladsCalories 336 per serving
JENNIFER ANISTON'S BULGUR SALAD RECIPE | DIETHOOD
From diethood.com
4.9/5 (9)Total Time 30 minsCategory SaladCalories 329 per serving
EASIEST BULGUR PILAF
From liveeatlearn.com
25 EASY BULGUR RECIPES FOR A NUTRITIOUS MEAL
From insanelygoodrecipes.com
5/5 (1)Published Mar 10, 2022Category Recipe Roundup
- Bulgur Pilaf. This Lebanese pilaf is bright, acidic, and full of nutrients. It’s also delectable! Chickpeas and bulgur add protein and fiber, so this dish is really filling.
- Bulgur Salad with Cucumbers, Red Peppers, Chickpeas, Lemon, and Dill. This high-fiber, low-calorie salad will fill you up without weighing you down. It’s nutty, earthy, herbaceous, and way better than boring old lettuce.
- Bulgur Wheat, Sweet Potato, and Black Bean Gratin. This gratin is like a delicious fusion between the Middle East and the American Southwest. The main component of the dish is nutty bulgur, which is mixed with black beans, chipotles, tomatoes, cream, scallions, and broth.
- Mediterranean Bulgur Salad. This summery salad will transport you directly to the warmth of the Mediterranean. Bright herbs and fresh veggies complement the hearty bulgur beautifully, and I just love the colors.
- Bulgur Salad with Fresh Herbs and Lemon. This tabbouleh-inspired salad features lots of fresh herbs and crisp veggies. Toasted pecans add a sweet and buttery crunch, plus lots of healthy fat.
BULGUR RECIPES & MENU IDEAS
From bonappetit.com
BULGUR SALAD WITH FETA AND MINT | RECIPES | WW USA
From weightwatchers.com
BULGUR SALAD WITH FETA AND MINT | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
BULGUR WHEAT WITH ROASTED RED PEPPERS, TOMATOES, FETA AND PINE …
From thehappyfoodie.co.uk
BULGAR WHEAT, CHICKPEA AND FETA SALAD
From deliciousmagazine.co.uk
BULGAR WHEAT, FETA AND HERB SALAD
From olivemagazine.com
RECIPE: BEEF AND BULGUR BURGERS
From wholefoodsmarket.com
BULGUR WITH HONEYDEW AND FETA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BULGUR WITH HONEYDEW AND FETA – RECIPES NETWORK
From recipenet.org
BULGUR AND FETA FRITTER RECIPE—2-INGREDIENT FRITTER
From food52.com
BULGUR SALAD WITH GRAPES AND FETA CHEESE
From pbs.org
TASTEFOOD: A WHOLESOME GRAIN SALAD TOPPED WITH SHRIMP
From mercurynews.com
You'll also love