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
FRUIT AND NUT BULGUR PILAF
My mother made this nutritious side dish all the time when we were growing up. I enhanced the recipe with a bigger variety of dried fruit to find an interesting balance between the sweet and salty flavors. -Ninette Holbrook, Orlando, FL
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 10 servings
Number Of Ingredients 9
Steps:
- In a large saucepan, heat oil over medium-high heat; cook and stir bulgur until toasted. Stir in salt, pepper and broth; bring to a boil. Reduce heat; simmer, covered, until tender and liquid is almost absorbed, 10-12 minutes., Stir in 1/3 cup each of the almonds, raisins, cranberries and apricots. Serve with the remaining almonds and fruit.
Nutrition Facts : Calories 199 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 348mg sodium, Carbohydrate 38g carbohydrate (13g sugars, Fiber 5g fiber), Protein 5g protein.
FRUIT AND NUT RICE PILAF
Make and share this Fruit and Nut Rice Pilaf recipe from Food.com.
Provided by schafs
Categories Rice
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Use a med to lge sauce pan.
- Cook pine nuts over low heat about 3 minutes or until browned, then remove from pan and reserve.
- In same pan add 2 cups water, rice, juice, S&P and bring to boil; cover, reduce heat to low and cook until liquid is absorbed, about 15 minutes.
- Uncover and stir in raisins, scallions and cilantro.
- Let stand 5 minutes then sprinkle with pine nuts just before serving.
Nutrition Facts : Calories 238, Fat 3.4, SaturatedFat 0.4, Sodium 7.8, Carbohydrate 48.4, Fiber 2.4, Sugar 9.6, Protein 4.7
BULGUR PILAF WITH DATES, DRIED APRICOTS, AND TOASTED WALNUTS
Steps:
- Heat oil in heavy large saucepan over medium heat. Add onion and sauté until golden, about 5 minutes. Add garlic; stir 1 minute. Add bulgur and sauté 5 minutes. Stir in dates, apricots, cinnamon stick, and curry powder. Add broth; bring to boil. Reduce heat to medium-low; cover and simmer until bulgur is tender and broth is absorbed, about 15 minutes. Stir in green onions. Season to taste with salt and pepper. Transfer pilaf to bowl. Sprinkle with walnuts and serve.
- Bulgur, or cracked wheat, is available at natural foods stores and supermarkets.
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.
BULGUR PILAF WITH TOMATOES, SHALLOTS AND MINT.
Also called cracked wheat, bulgur is a quick-cooking grain with a hearty, nut-like flavour that is used to make the popular Middle Eastern salad Tabbouleh. Fresh or canned tomatoes may be used for this recipe. Cooked chick peas or another type of bean may be added for substance.
Provided by KristinV
Categories Southwest Asia (middle East)
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the shallots, cover, and cook until softened, about 3 minutes. Add the bulgur and stir to combine. Stir in the stock and bring to a boil. Reduce the heat to low and season with salt and pepper to taste. Cove and simmer until the bulgur is tender and the liquid is absorbed, about 15 minutes.
- Remove from the heat and stir in the tomatoes. Cover and let stand for 5 minutes. Stir in the mint, cover and let stand for a further 5 minutes before serving.
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