Bulgur With Mushrooms And Almonds Recipes

Steps:

• Bring broth to a boil in a large saucepan and slowly add the bulgur without stirring.
• Reduce heat, cover and simmer for about 45 minutes, until the bulgur is tender.
• Heat 3 tablespoons of the oil in a small saucepan until it is hot, but not quite smoking, and immediately pour the oil over the bulgur.
• Cover the large saucepan again and simmer until the bulgur is dry and tender.
• Season with salt and pepper.
• While the bulgur and oil are simmering, heat a large skillet and add the remaining oil.
• Sauté the mushrooms until lightly browned.
• Add the mushrooms and almonds to the bulgur and mix them in.

Steps:

• In a medium saucepan over medium-high heat, bring broth, bulgur and water to a boil; cover, reduce heat to low and simmer until bulgur is tender, about 10 to 12 minutes.
• Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion and cook over medium heat, stirring occasionally, until onions are golden and tender, about 8 minutes.
• Add mushrooms and cook, stirring occasionally, until mushrooms are golden and tender, about 5 minutes. Add spinach, salt and pepper and cook, stirring, until spinach wilts, about 1 minute more.
• Spoon bulgur into skillet; stir over low heat until well-combined.

Steps:

• 1. Place the bulgur in a bowl with a little salt if desired. Cover with ½ cup hot water and leave for 20 to 25 minutes, until most of the water has been absorbed and the bulgur is soft. Drain through a strainer and squeeze out the water. 2. Meanwhile, in a food processor fitted with the steel blade, grind the almonds coarsely. 3. Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium-high heat and add the mushrooms. When they begin to soften and sweat, turn the heat to medium and cook, stirring often, for 5 minutes, until the mushrooms have softened. Add the garlic, thyme, salt, pepper and white wine, and continue to cook, stirring, until there is no more liquid in the pan, about 5 minutes. Remove from the heat, transfer to the food processor and process until very finely chopped. 4. Return the pan to the heat and add the spinach, a handful at a time. Cook just until it wilts and remove from the heat. Transfer to a strainer and, with the back of a spoon, press out excess water. Add spinach to the food processor and process with the mushrooms and almonds until the ingredients are well blended. Scrape the mixture into a bowl, stir in the bulgur and egg (if using), and season to taste with salt and pepper. Form into patties. If there is time, cover and chill for 1 to 2 hours. 5. Heat the remaining oil in a large, heavy skillet or on a griddle over medium heat, and brown the patties for 3 minutes on each side, being very careful when you turn them over. Don't worry if they fall apart; just patch them together. An offset spatula works well for turning them, and when you remove the patties from the pan, it helps if you place the bottom bun over the patty, slide the spatula underneath the patty and, with your hand on the bun, flip it over. Serve with the condiments of your choice.

Steps:

• In a medium saucepan, over medium heat, cook almonds, tossing occasionally until golden, 4-5 minutes.
• Remove from skillet and let cool.
• In same saucepan, melt butter over med. heat.
• Add onion and cook, stirring occasionally, until beginning to brown, 6-8 minutes.
• Add bulgur and stir to coat.
• Add broth, season with salt and pepper, and bring to boil.
• Reduce heat to low, cover saucepan, and simmer until liquid has cooked out and bulgur is tender, about 15 minutes.
• Remove from heat, sprinkle bulgur with cranberries.
• Cover and set aside to steam, about 5 minutes.
• Add toasted almonds and stir to combine and fluff bulgur.

Steps:

• Toast almonds in a dry small heavy skillet over moderate heat, stirring, until fragrant and pale golden, about 2 minutes.
• Cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring frequently, until softened and beginning to brown, about 8 minutes. Add bulgur and cook, stirring, 2 minutes.
• Stir in water, salt, and pepper and simmer, covered, 5 minutes. Remove from heat, then add apricots and butter and stir until butter is melted. Let stand, covered, 5 minutes. Stir in parsley and almonds.

Steps:

• Soak dried mushrooms in hot water to cover.
• Heat butter in a skillet large enough to hold all ingredients. Saute onion and celery until soft.
• Meanwhile, clean and slice fresh mushrooms. When onion and celery are cooked, push them to side of pan and saute fresh mushrooms until they begin to color, 4 or 5 minutes.
• Squeeze liquid from dried mushrooms and stir them into the pan. Reserve mushroom-soaking liquid.
• Stir in bulgur and cook over medium heat until bulgur begins to color.
• Stir in beef stock and 1/4 cup of mushroom liquid. Bring to boil, reduce heat to low, cover and cook about 10 minutes, until bulgur grains soften. Season with salt and pepper. Add more mushroom liquid if needed. Freeze if desired.
• To serve, defrost and bring to room temperature. Reheat in 350-degree oven, covered, about 20 minutes, until steaming. Stir in toasted pecans and decorate with parsley.

Steps:

• In a medium pot, heat olive oil over medium-high. Add pearl onions and cook, stirring, until golden in spots, 2 to 3 minutes. Add bulgur and stir to combine. Add water, season with salt and pepper, and bring to a boil. Cover, reduce heat to low, and cook 15 minutes. Remove from heat and let stand, covered, 5 minutes. Stir in almonds, oregano, lemon zest, and lemon juice; season to taste with salt and pepper.

Steps:

• Rinse bulgur wheat in water and drain.
• Pour oil into a heavy-bottomed saucepan or casserole and place over high heat. Add mushrooms and cook, stirring, until they begin to brown.
• Add onion, lower heat and continue to saute until the onion is soft and beginning to brown.
• Stir in oregano, garlic, olives and bulgur. Pour in stock or water, cover, reduce heat and cook for about 20 minutes, until water is absorbed and the bulgur is tender.
• Check for seasoning. The olives should make additional salt unnecessary. Stir in parsley and basil and serve.

Steps:

• Place the bulgur in a bowl with a little salt if desired. Cover with ½ cup hot water and leave for 20 to 25 minutes, until most of the water has been absorbed and the bulgur is soft. Drain through a strainer and squeeze out the water.
• Meanwhile, in a food processor fitted with the steel blade, grind the almonds coarsely.
• Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium-high heat and add the mushrooms. When they begin to soften and sweat, turn the heat to medium and cook, stirring often, for 5 minutes, until the mushrooms have softened. Add the garlic, thyme, salt, pepper and white wine, and continue to cook, stirring, until there is no more liquid in the pan, about 5 minutes. Remove from the heat, transfer to the food processor and process until very finely chopped.
• Return the pan to the heat and add the spinach, a handful at a time. Cook just until it wilts and remove from the heat. Transfer to a strainer and, with the back of a spoon, press out excess water. Add spinach to the food processor and process with the mushrooms and almonds until the ingredients are well blended. Scrape the mixture into a bowl, stir in the bulgur and egg (if using), and season to taste with salt and pepper. Form into patties. If there is time, cover and chill for 1 to 2 hours.
• Heat the remaining oil in a large, heavy skillet or on a griddle over medium heat, and brown the patties for 3 minutes on each side, being very careful when you turn them over. Don't worry if they fall apart; just patch them together. An offset spatula works well for turning them, and when you remove the patties from the pan, it helps if you place the bottom bun over the patty, slide the spatula underneath the patty and, with your hand on the bun, flip it over. Serve with the condiments of your choice.

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 15 to 20 minutes, until the water is absorbed. Remove from the heat, uncover and place a clean dish towel over the pan, then replace the lid. Allow to sit undisturbed for 10 minutes or longer. Alternatively, reconstitute the bulgur just by placing it in a bowl, mixing with salt to taste, and pouring on 1 1/2 cups boiling water or stock. Cover and let sit for 30 minutes, until the bulgur is tender and the liquid has been absorbed. Transfer to a strainer and press out excess water. Set aside.
• To make the dukkah, chop the nuts very fine. Mix with the toasted sesame seeds in a bowl. In a dry skillet lightly toast the coriander seeds just until fragrant and immediately transfer to a spice mill and allow to cool completely. In the same skillet toast the cumin seeds just until fragrant and transfer to the spice mill. Allow to cool. When the spices have cooled, grind and add to the nuts and sesame seeds. Add the nigella seeds, sumac and salt and mix together.
• In a large, heavy skillet heat 1 tablespoon of the olive oil over medium heat and add the red onion and a pinch of salt. Cook, stirring often, until the onion is very tender and lightly colored, about 8 minutes. Remove from the heat and set aside.
• Add the mushrooms to the skillet and turn up the heat to medium high. Cook, stirring or tossing in the pan, until the mushrooms begin to sweat, about 3 minutes. Season with salt and pepper and continue to cook, stirring, until just tender and moist, another couple of minutes. Add the remaining olive oil and the garlic, stir together for about 30 seconds, until fragrant, and stir in the wine. Cook, stirring and scraping the bottom of the pan with a wooden spoon, until the liquid in the pan has evaporated, and add the spinach and salt to taste. Cook, tossing the spinach in the pan with tongs, until the spinach has wilted, which shouldn't take much longer than a couple of minutes. Add the dill and stir everything together.
• Combine the bulgur and chickpeas and heat through, either on top of the stove or in the microwave. Spoon into wide bowls and top with the mushrooms and spinach. Arrange the red onions on top and if desired add a drizzle of olive oil. Sprinkle each serving with about 2 to 3 teaspoons dukkah and serve.