Bulgur Wheat With Pineapple Pecans And Basil Recipes

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TOMATO-INFUSED BULGUR PILAF WITH FRESH BASIL



Tomato-Infused Bulgur Pilaf with Fresh Basil image

Provided by Maria Speck

Categories     Herb     Tomato     Vegetable     Side     Basil     Bulgur     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
1 cup red onion, cut into 1/4-inch dice (about 1 small)
1 clove garlic, peeled and crushed
1/2 teaspoon fine sea salt
2 tablespoons tomato paste
1/2 to 1 teaspoon Aleppo pepper
1 1/2 cups low-sodium chicken broth or vegetable broth
1 cup coarsely chopped fresh tomatoes or diced canned tomatoes
1 cup medium-coarse bulgur
1/4 cup chopped fresh basil, plus 2 tablespoons for garnish

Steps:

  • 1 Heat the olive oil in a 3- or 4-quart saucepan over medium heat until shimmering. Add the onion, garlic, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the onion softens and starts to brown at the edges, about 5 minutes. Add the tomato paste and Aleppo pepper and cook, stirring, until the mixture darkens, about 1 minute. Add the broth, the tomatoes with their juices, and the bulgur and bring to a boil, stirring and scraping the bottom of the pan.
  • 2 Decrease the heat to maintain a simmer, cover, and cook until the liquid is absorbed and the bulgur is tender but still slightly chewy, about 15 minutes. Add a tad more water if necessary. Remove the saucepan from the heat and season with the remaining 1/4 teaspoon salt. Taste for salt and adjust, and then stir in 1/4 cup of the basil. Cover and set aside for 3 minutes. Garnish with the remaining 2 tablespoons basil and serve.

WHEAT BULGUR WITH LENTILS, TOMATOES AND BASIL



Wheat Bulgur With Lentils, Tomatoes and Basil image

Adapted from New Vegetarian Cuisine - yummy! Leave out the Parmesan cheese and this is a vegan meal.

Provided by Ex-Pat Mama

Categories     One Dish Meal

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 11

2 teaspoons margarine
1/2 cup onion, chopped
1 1/2 cups water
1 cup vegetable juice
1 cup brown lentils, rinsed and drained
1 bay leaf
1 cup Bulgar wheat
3 cups water, boiling
1 medium tomatoes, coarsely chopped
1/2 cup basil, chopped
2 tablespoons parmesan cheese, grated (optional)

Steps:

  • In a 3 quart saucepan over medium heat, melt the margarine. Stir in the onions and cook, stirring frequently, for 2 to 3 minutes - until tender.
  • Stir in the water, juice, lentils and bay leaf. Bring to a boil. Reduce the heat to low, cover and simmer to 30 to 45 minutes, or until the lentils are soft but not mushy.
  • While the lentils are cooking pour the boiling water over the bulgur and allow to sit for 30 minutes. Drain well.
  • Remove the lentil pan from the heat and discard the bay leaf. Stir in the bulgur, tomato, basil and Parmesan (if desired). Mix thoroughly and serve.

Nutrition Facts : Calories 251, Fat 2.7, SaturatedFat 0.5, Sodium 198.4, Carbohydrate 43.5, Fiber 18, Sugar 4.7, Protein 14.8

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