Bulgur With Peas And Carrots Recipes

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BULGUR WITH PEAS



Bulgur With Peas image

Provided by Marian Burros

Categories     easy, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 cup bulgur
3/4 cup scallions
1/2 cup lightly packed chopped fresh parsley or fresh coriander
3 tablespoons lime juice
2 cups very fresh peas or 1 10- ounce package frozen peas
1 1/2 tablespoons corn oil
1 1/2 tablespoons sesame oil
Lots of freshly ground black pepper to taste

Steps:

  • Cover bulgur with boiling water and allow to stand for 25 minutes. Drain thoroughly, squeezing out additional water with hands.
  • Slice scallions thinly; chop parsley and squeeze lime juice.
  • Cook fresh peas in boiling water for one minute; drain. Or defrost frozen peas but do not cook.
  • Combine bulgur, scallions, parsley or fresh coriander, lime juice, peas, corn and sesame oils and season to taste with pepper.

Nutrition Facts : @context http, Calories 273, UnsaturatedFat 9 grams, Carbohydrate 38 grams, Fat 11 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 83 milligrams, Sugar 4 grams

HOW TO COOK BULGUR



How to Cook Bulgur image

While we love bulgur in a traditional tabbouleh, this high-fiber, quick-cooking grain can do so much more. Try it in our California-Style Veggie Burgers or serve it as a tasty, healthy side dish with dinner tonight.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Yield Makes about 2 1/2 cups

Number Of Ingredients 3

1 cup medium-grind bulgur
Pinch of kosher salt
Extra-virgin olive oil (optional)

Steps:

  • Combine bulgur, 1 1/2 cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook over low heat until tender, about 12 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool.

BULGUR PILAF WITH PEA PODS



Bulgur Pilaf with Pea Pods image

A veggie trilogy of sugar snap peas, bell pepper and onions is mixed into bulgur wheat pilaf for a splendid side that's ready in just half an hour.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 8

1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup water
1 teaspoon dried thyme leaves
1 cup uncooked bulgur wheat
1 teaspoon canola or soybean oil
1 cup fresh sugar snap peas, cut into 3/4-inch pieces
1/2 cup finely chopped red bell pepper
1/3 cup sliced green onions (about 5 medium)

Steps:

  • In 2-quart saucepan, heat broth, water and thyme to boiling. Stir in bulgur. Cover; simmer 15 to 20 minutes, stirring occasionally, until bulgur is tender and water is absorbed.
  • Meanwhile, in 8-inch skillet, heat oil over medium-high heat. Add sugar snap peas, bell pepper and onions; cook 3 to 4 minutes, stirring frequently, until tender.
  • Stir snap pea mixture into cooked bulgur.

Nutrition Facts : Calories 110, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 1 g, TransFat 0 g

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