Fragrant Bulgur Pilaf Moosewood Recipes

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SPICY BULGUR VEGETABLE PILAF



Spicy Bulgur Vegetable Pilaf image

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

1/2 cup walnuts, roughly chopped
3 tablespoons extra-virgin olive oil
1/2 medium red onion, diced
1/4 to 1/2 chipotle chile in adobo, to taste, chopped, plus 1/2 to 1 teaspoon adobo sauce
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper
1 cup medium bulgur
1 cup baby arugula leaves, chopped
1 cup frozen green peas, thawed
1/2 cup fresh flat-leaf parsley leaves, chopped
1/4 cup chopped fresh dill
3 tablespoons red wine vinegar

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



Bulgur Pilaf With Chickpeas and Herbs image

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

1 cup dried chickpeas, soaked in 1 quart water for six hours or overnight and drained
Salt to taste
1 cup coarse bulgur wheat
2 tablespoons extra virgin olive oil
1 bunch scallions, finely chopped
2 large garlic cloves, minced
1/4 cup finely chopped flat-leaf parsley, or a mixture of parsley and dill
2 tablespoons finely chopped fresh mint
Juice of 1 lemon

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)



Fragrant Bulgur Pilaf (Moosewood) image

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

3/4 cup diced onion
1/2 cup diced carrot
1/2 cup diced bell pepper (red or green)
2 tablespoons olive oil
1 1/2 cups bulgur
3 cups vegetable stock or 3 cups water
1/4 cup toasted ground nuts
1/4 cup fresh parsley
1/4 cup chopped fresh basil or 1 tablespoon dried basil
3 tablespoons chopped fresh spearmint or 1 1/2 tablespoons dried spearmint
2 tablespoons chopped fresh lovage or 2 tablespoons celery leaves
1 teaspoon soy sauce
1/4 teaspoon salt
fresh ground black pepper (to taste)
1 cup crumbled feta cheese (optional)

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

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