Bulgur Pine Nut And Red Pepper Pilaf Recipes

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BULGUR, PINE NUT, AND RED PEPPER PILAF



Bulgur, Pine Nut, and Red Pepper Pilaf image

Categories     Nut     Pepper     Side     Quick & Easy     Low Cal     Pine Nut     Bell Pepper     Fall     Healthy     Bulgur     Gourmet

Yield Serves 2 generously

Number Of Ingredients 8

1 small onion, chopped fine
1 tablespoon vegetable oil
1 cup plus 2 tablespoons chicken broth
3 tablespoons finely diced red bell pepper
3/4 cup bulgur*
2 tablespoons pine nuts, toasted lightly
2 teaspoons minced fresh chives
*available at natural foods stores and many supermarkets.

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 DRIED FRUIT AND NUTS



Bulgur Pilaf With Dried Fruit and Nuts image

Provided by Martha Rose Shulman

Categories     breakfast, easy, weekday, main course

Time 40m

Yield Serves six

Number Of Ingredients 9

2 ounces dried apricots (about 1/3 cup)
2 ounces prunes (about 1/3 cup), pitted
1 cup coarse bulgur (#3)
2 tablespoons unsalted butter
1/2 teaspoon salt, or to taste
1/4 cup dark or golden raisins (or use half raisins, half-dried cranberries)
1/4 cup blanched almonds, lightly toasted
2 tablespoons pine nuts, lightly toasted
Plain Greek-style yogurt for serving

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

BULGUR PILAF WITH RAISINS AND PINE NUTS



Bulgur Pilaf with Raisins and Pine Nuts image

Categories     Nut     Side     Fry     Raisin     Pine Nut     Bulgur     Boil

Yield serves 6-8

Number Of Ingredients 6

4 1/2 cups chicken stock (page 143) (or you may use a bouillon cube) or water
3 cups (1 pound) coarse-ground bulgur, washed in cold water and drained
Salt and pepper
1/2 cup pine nuts
4-5 tablespoons butter or vegetable oil
1/3 cup black or golden raisins, soaked in water for 1/2 hour

Steps:

  • Bring the water or stock to boil in a pan. Add the bulgur, salt (taking into account the saltiness of the stock), and pepper and stir, then cook, covered, on very low heat for about 15 minutes, or until the liquid is absorbed and the grain tender. Turn off the heat and leave, covered, for 10 minutes, or until the grain is plump and tender.
  • Fry the pine nuts in a tablespoon of the butter or oil, shaking the pan until golden. Stir it into the bulgur with the remaining butter or oil and the drained raisins and heat through.

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