Bulgur Risotto With Pumpkin Recipes

BULGUR RISOTTO WITH CORN AND SHRIMP

Bulgur Risotto with Corn and Shrimp image

Provided by Kerri Conan

Categories Quick & Easy Dinner Seafood Shrimp Corn Healthy Bulgur Boil Self Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
3 cloves garlic, finely chopped
1 cup bulgur wheat
1/2 teaspoon salt
12 ounces fresh or frozen (thawed) raw shrimp, shelled and deveined
2 cups fresh or frozen corn kernels
1 medium red bell pepper, cored, seeded and chopped
2 limes (1 juiced, 1 cut into wedges)
1/4 teaspoon red pepper flakes
1/4 cup cilantro, chopped

Steps:

Heat oil in a large pot over medium heat. Cook garlic, stirring, for 30 seconds; add bulgur and salt; stir 1 minute more. Gradually stir in 2 cups boiling water, 1/2 cup at a time (waiting until bulgur absorbs it to add more), until bulgur is slightly soupy, 8 to 10 minutes. (You might not use all the water.) Add shrimp. Cook, stirring constantly, until it turns pink, 2 to 3 minutes. Add corn, bell pepper, juice from 1 lime and red pepper flakes; stir, adding water to keep mixture creamy. Cook, stirring, until corn and pepper are warmed through, 1 to 2 minutes. Add cilantro; serve with lime wedges.

BULGUR RISOTTO WITH ASPARAGUS AND MUSHROOMS

Bulgur Risotto With Asparagus and Mushrooms image

This is a modified (healthier) version of a risotto recipe I found in Bon Apetit Magazine. My boyfriend says it tastes like something from a nice restaurant down the street. I'm posting it here for safe keeping

Provided by Punahouteach

Categories Grains

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons butter
1 large onion, chopped
3 garlic cloves, minced
1 1/2 cups bulgur
3 cups fat-free chicken broth
1/2 cup white wine
1/2 lb asparagus, trimmed, cut into 3/4-inch pieces
1 cup baby portabella mushrooms
3/4 cup parmesan cheese (about 1 1/2 ounces, freshly grated if possible)
1/4 cup 2% low-fat milk
2 tablespoons fresh tarragon, chopped
salt and pepper

Steps:

Melt the butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until tender, about 5 minutes.
Mix in bulgur and 1/2 cup broth and cook until absorbed, stirring often, about 5 minutes. Add 1/2 cup broth and a 1/2 cup wine, simmering after each addition and stirring often until liquid is absorbed.
Mix in asparagus and mushrooms. Continue adding broth 1/2 cup at a time until bulgur is just tender and mixture is creamy, simmering after each addition and stirring often until broth is absorbed, about 20 minutes.
Stir in most of the Parmesan, milk and tarragon.
sprinkle individual servings with remaining parmesean.

BULGUR RISOTTO WITH PUMPKIN

Bulgur Risotto With Pumpkin image

At first glance, the origins of this dish may be a bit confusing. We associate risotto with Italia and the spices are North African. Truth be told, the dish is actually from Cyprus. Bulgur is a frequent menu item for me and I'm looking forward to trying this one as pumpkins become more readily available in the market. The original recipe calls for a much larger amount of oil, I've reduced it to make this dish a little lighter. Posted for the Zaar World Tour.

Provided by justcallmetoni

Categories Grains

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 -6 teaspoons olive oil
1 1/2 inches cinnamon sticks
1 medium onion, chopped
1/2 lb pumpkin (peeled and diced, it should be 1/2 pound) or 1/2 lb winter squash, diced into 1/2 inch cubes (peeled and diced, it should be 1/2 pound)
1/2 cup coarse cut Bulgar wheat
1/2 teaspoon salt
3/4 cup water or 3/4 cup vegetable broth

Steps:

Place oil in a large heavy saucepan over medium high heat. When the oil is hot (not smoking), add the cinnamon and stir-fry for 10 seconds. Add the onions and cook for 2-3 minutes allowing the onions to color a bit around the edges.
Add the diced pumpkin, bulgur and salt. Stir-fry for 3 minutes. Add water or broth, stir and bring to a boil. Cover the pot with a lid and reduce to a low simmer and cook for 30 minutes. Lift the lid, cover the pot quickly with a clean dishcloth, return lid to pot. Remove from heat and let stand for 15 minutes.
Stir gently before serving.

Nutrition Facts : Calories 85, Fat 4.6, SaturatedFat 0.7, Sodium 294.2, Carbohydrate 10.7, Fiber 1.7, Sugar 2, Protein 1.5

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