Bulgur Pine Nut And Red Pepper Pilaf Recipes
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 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
BULGUR PILAF WITH RAISINS AND PINE NUTS
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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