Fruity Bulgur Wheat Recipes

Steps:

• Combine grains, milk, 1 cup water, and salt in a pot. Bring to a boil, then reduce heat to medium and simmer, stirring, until creamy, 15 to 18 minutes. Stir in cheese. Transfer to bowls and top with eggs, cilantro, and hot sauce before serving.

Steps:

• Combine the lentils and broth in a saucepan. Bring to a boil, reduce to medium heat, and cook covered for 20 minutes. Drain the liquid, then add water to make 2 cups and reserve.
• Meanwhile, saute the peppers in 1 tablespoon of the oil on medium heat, stirring often, for 10 minutes. Remove and set aside.
• Saute the onion in 2-3 tablespoons oil, on medium heat, for 12 minutes or until lightly browned.
• Add half of the onions to the lentils. Add the reserved liquid, salt to taste, and the bulgur wheat. Bring to a boil, reduce heat to medium, and cook covered for 20 minutes.
• Remove cover, turn off the stove, and add the peppers and the remaining onions. Do not stir, allow to sit for 10 minutes.
• Add the black pepper, paprika and cayenne pepper, and green onion, and toss to mix spices and ingredients.

Steps:

• Heat oil in large pan over medium-high heat.
• Slice mushrooms.
• Add onion, garlic and mushrooms to pan.
• Saute for about 2 minutes.
• Add the zucchini and wheat, stirring for 3-4 minutes.
• Add broth.
• Cover and let simmer over low heat for about 25 minutes.
• Remove from heat but don't remove the cover.
• Allow to sit for about 20 minutes.
• Fluff and sprinkle with parsley.

Steps:

• Boil the kettle. Put the bulgur wheat in a sieve and rinse with cold water until the water runs clear. Drain well and transfer to a mixing bowl. Pour over 200ml boiling water and 1 tbsp olive oil, cover with a plate and leave to soak for 30 mins. Meanwhile, put the couscous into a second mixing bowl with 1 tbsp olive oil, just cover with boiling water, then cover with a plate and leave to stand for 5-10 mins.
• Once the bulgur wheat and couscous are ready, put them in a mixing bowl and fluff up the grains with a fork. Stir through the nuts and dried fruit, too.
• Whisk together the lemon zest and juice, herbs, remaining olive oil and the garlic. Pour over the grains, nuts and fruit, and stir everything together well with some seasoning. Transfer to a serving plate, scatter with the crumbled feta, and serve with grilled lamb or pork chops, if you like.

Steps:

• Simmer the bulgur in the broth, uncovered, for about 15 min, mixing occasionally.
• Add granulated garlic and basil and stir thoroughly, then set aside so bulgur can absorb any remaining liquid.
• Sauté the onions and mushrooms in 1 tbsp of the olive oil until onions are softened and starting to turn translucent.
• Add bell peppers and continue to cook until peppers are crisp-tender.
• Season with salt and pepper.
• Add the bulgur wheat to the pan with the vegetables and toss to combine, breaking up any lumps.
• Drizzle with remaining olive oil (or alternatively, stir in some butter). Taste for seasoning and adjust accordingly.
• Serve immediately while hot.

Steps:

• Combine boiling water and bulgur in a large bowl; let stand 45 minutes or until water is absorbed.
• Combine juices and next 4 ingredients (through pepper), stirring well with a whisk.
• Add peach and jicama to bulgur; toss to combine. Also add mint or beans if you are using them.
• Drizzle dressing mixture over bulgur mixture; toss to coat. Chill 1 hour.
• Serve with a sprinkling of almonds and a sprig of mint.