Plain Bulgur Pilaf Recipes

Steps:

• Heat olive oil and saute onions until soft.
• Turn heat up to high and add mushrooms, stirring frequently, until mushrooms are cooked and nicely browned.
• Add bulgur, stir and cook briefly, 1-2 minutes.
• Add water, mix once, then cover and cook over low heat until all water is absorbed, about 25 minutes.
• Fluff briefly before serving.

Steps:

• Bring the water or stock to the boil in a large pan and pour in the bulgur. Add salt and pepper (taking into account the saltiness of the stock) and cook, covered, over low heat for 10-15 minutes, until it is tender and all the liquid is absorbed, adding a little water if it becomes too dry.
• Stir in the butter or oil and leave off heat, covered, for 15 minutes, to allow the wheat to swell and become tender before serving.
• Variations
• For a grand and delicious pilaf, stir in 2-3 tablespoons toasted pine nuts or slivered almonds and 2 tablespoons raisins when you pour in the bulgur.
• For burghul bil shaghria, use half the amount of bulgur with 1/2 pound dry vermicelli broken into small pieces in your hands and toasted in a dry frying pan or under the broiler, stirring often, until browned.

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.

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.

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.

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.

Steps:

• Cook onion in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 7 minutes.
• Meanwhile, wrap coriander seeds in a clean kitchen towel and coarsely crush by pressing with flat side of a large heavy knife.
• Add coriander and bulgur to onion and cook, stirring, 2 minutes. Stir in hot water, then remove from heat and let stand, covered, until bulgur is softened, about 25 minutes. Fluff with a fork, then stir in almonds, salt, and pepper. Serve warm or at room temperature.