SPICY BULGUR VEGETABLE PILAF
Bulgur wheat is tossed with spicy chipotle en adobo, arugula, peas and fresh herbs.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Spread the nuts on a baking sheet and toast until fragrant and golden, 7 to 10 minutes. Check frequently, as they can burn quickly. Cool before using.
- Bring 1 cup water to a boil in a small saucepan. Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until soft, about 2 minutes. Add the chipotle chile, adobo sauce, coriander, 1/2 teaspoon salt, and a few grinds of pepper. Cook, stirring, until fragrant, 1 minute. Add the bulgur and the boiling water. Cover, remove from the heat, and let stand until the bulgur is tender, about 25 minutes.
- Fluff the bulgur with a fork and pour into a large bowl. Toss with the arugula, green peas, parsley, dill and walnuts. Stir in the remaining 2 tablespoons oil and the vinegar and season with salt and pepper. Serve at room temperature.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
BULGUR PILAF WITH CHICKPEAS AND HERBS
This is the type of satisfying high-protein grain and legume dish that easily occupies the center of your dinner plate, accompanied by vegetables or a salad. Cook the chickpeas, then use the soaking water for reconstituting the bulgur. It couldn't be a simpler dish to make.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 1h35m
Yield Serves four to six
Number Of Ingredients 9
Steps:
- Drain the soaked chickpeas, and place in a pot with 1 quart water. Bring to a boil, reduce the heat and simmer one hour. Add salt to taste and continue to simmer for 30 minutes to an hour, until the chickpeas are tender.
- Place the bulgur in a 2-quart bowl. Place a strainer over the bowl, and drain the chickpeas so that the hot broth covers the bulgur. Set the chickpeas aside. Cover the bowl, and allow the bulgur to sit until fluffy, about 20 to 30 minutes. Strain and press out excess liquid.
- Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet, and add the scallions. Cook, stirring, until tender, two or three minutes. Stir in the garlic, and continue to cook until fragrant, 30 seconds to a minute. Stir in the bulgur and chickpeas. Add the herbs and the remaining tablespoon of olive oil, and toss together. Remove from the heat, add lemon juice and pepper, taste and adjust salt. Add more lemon juice if desired. Serve hot or room temperature.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 223 milligrams, Sugar 4 grams
FRAGRANT BULGUR PILAF (MOOSEWOOD)
From The Moosewood Restaurant Kitchen Garden book. Easily veganized- just leave out the feta cheese. Perfect for fresh summer herbs. Cook time is an estimate. We made this with mostly dried herbs and it still turned out great.
Provided by VegSocialWorker
Categories < 60 Mins
Time 47m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 300 degrees.
- In an ovenproof skillet large enough to contain all the ingredients, saute the onion, carrot, and pepper in the oil.
- When the onion and carrot have just softened, add the bulgur and saute for a minute or two, stirring constantly to prevent scorching.
- Add all of the rest of the ingredients and bring to a boil.
- Cover and bake for 20 minutes until all the liquid is absorbed.
- Served topped with crumbled feta cheese, if desired.
Nutrition Facts : Calories 177.5, Fat 5.1, SaturatedFat 0.7, Sodium 169.7, Carbohydrate 30.5, Fiber 7.6, Sugar 1.8, Protein 5.1
More about "fragrant bulgur pilaf moosewood recipes"
MEDITERRANEAN BUDDHA BOWL MEAL PREP - GASTROPLANT
From gastroplant.com
- Heat olive oil in a medium-sized saucepan over medium heat. When the oil is hot, add the shallots and garlic. Stir and cook for 2 minutes. Add the salt, cumin, coriander, and cinnamon. Continue to stir for 1 minute as the spices are toasted. Add the bulgur, pistachios, and raisins. Continue stirring for another 1 minute to mix everything well. Add the vegetable broth and stir well. When the liquid reaches a boil, reduce heat to low and cover the saucepan. After 10-15 minutes, when the liquid has been absorbed, remove from heat and fluff with a fork.
- Option 1 - Oven: Preheat oven to 425F. Carefully coat each piece of eggplant in olive oil, taking care not to leave any piece in the oil too long (eggplant can absorb a lot of oil quickly). Place the eggplant pieces on a lined baking sheet. Season the eggplant with salt. Toss the red bell peppers and zucchini slices in the remainder of the oil and season with salt. Spread evenly on another lined baking sheet (or the same one as the eggplant, if it is large enough). Place both baking sheets in the oven, once preheated. The eggplant should take about 30 minutes and the zucchini and pepper should take about 20. The eggplant should be browned and tender, the zucchini cooked through, and the pepper lightly blistered. Check on them after 10 minutes, and then again at 15, 20, and 25 minutes and flip as needed. After removing the baking trays, season all the vegetables with black pepper. Sprinkle the smoked paprika over the eggplant and stir well to coat.
- Place the kale in a large microwave-safe bowl and cover the bowl with a large plate. Microwave on high for 45 seconds. Check on the kale and taste a piece. If it is a vibrant green color and cooked through, it is ready. If it is still tough, cover the bowl and heat in the microwave for another 15 seconds. Repeat this until the kale is just barely cooked. Be careful not to overcook the kale. Cooking time will vary depending on the power of your microwave. Season kale with the apple cider vinegar and salt to taste.
EASY TURKISH BULGUR PILAF - MEDMUNCH
From medmunch.com
BULGUR PILAF - THE REAL RECIPES
From therealrecipes.com
BULGUR PILAVI (TURKISH CRACKED WHEAT PILAF) - CINNAMON SNAIL
From cinnamonsnail.com
BULGUR PILAV - HEALTHY & DELICIOUS TURKISH DISH
From myveganminimalist.com
OUR FAVORITE RECIPES FROM THE MOOSEWOOD COOKBOOK - KITCHN
From thekitchn.com
BULGUR PILAF | MEDITERRANEAN SIDE DISH - KEEPING THE PEAS
From keepingthepeas.com
BULGUR PILAF WITH HERB YOGHURT - FLAEVOR POPULAR …
From flaevor.com
25 EASY BULGUR RECIPES FOR A NUTRITIOUS MEAL - INSANELY GOOD
From insanelygoodrecipes.com
BULGUR PILAF {AUTHENTIC LEBANESE RECIPE} - FEEL GOOD …
From feelgoodfoodie.net
FRAGRANT BULGUR PILAF MOOSEWOOD RECIPES
From tfrecipes.com
FRAGRANT BULGUR PILAF (MOOSEWOOD) RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
MIDDLE EASTERN BULGUR PILAF - MONKEY AND ME KITCHEN …
From monkeyandmekitchenadventures.com
FRESH HERB & LEMON BULGUR PILAF - EATINGWELL
From eatingwell.com
FRAGRANT PILAF RECIPES
From tfrecipes.com
BULGUR PILAF (AUTHENTIC TURKISH RECIPE) - FOOLPROOF LIVING
From foolproofliving.com
SPICED BULGUR WHEAT WITH ROAST VEGETABLES | NIGELLA'S …
From nigella.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search