Garlic Herb Bulgur Wheat Recipes

FRESH HERB & LEMON BULGUR PILAF

Fresh Herb & Lemon Bulgur Pilaf image

This pilaf, made with nutty bulgur, gets plenty of bright flavor from fresh dill, mint, parsley, ginger and lemon.

Provided by Marie Simmons

Time 50m

Number Of Ingredients 15

Ingredients

2 tablespoons extra-virgin olive oil
2 cups chopped onion
1 clove garlic, finely chopped
1 1/2 cups bulgur, preferably medium or coarse (see Note)
½ teaspoon ground turmeric
½ teaspoon ground cumin
2 cups vegetable broth, or reduced-sodium chicken broth
1 ½ cups chopped carrot
2 teaspoons grated or finely chopped fresh ginger
1 teaspoon coarse salt
¼ cup lightly packed finely chopped fresh dill
¼ cup lightly packed finely chopped fresh mint
¼ cup lightly packed finely chopped flat-leaf parsley
3 tablespoons lemon juice, or more to taste
1/2 cup chopped walnuts, toasted (see Tip)

Steps:

Heat oil in a large high-sided skillet or broad shallow saucepan with a tight-fitting lid over medium heat until hot enough to sizzle a piece of onion. Add onion, reduce heat to medium-low and cook, stirring often, until golden brown, 12 to 18 minutes. Stir in garlic and cook, stirring, for 1 minute. Add bulgur, turmeric and cumin and cook, stirring, until the bulgur is coated with oil, about 1 minute.
Add broth, carrot, ginger and salt and bring to a boil, stirring. Cover and cook over medium-low heat until all the broth is absorbed and there are "eyes" or indentations in the surface of the bulgur, about 15 minutes. (Do not stir the pilaf.) Remove from the heat and let stand, covered, for 5 minutes.
Stir dill, mint, parsley and lemon juice into the pilaf. Serve topped with walnuts.

Nutrition Facts : Calories 273.4 calories, Carbohydrate 38.8 g, Fat 11.7 g, Fiber 7.7 g, Protein 7.3 g, SaturatedFat 1.4 g, Sodium 567 mg, Sugar 5.1 g

CROSS CULTURAL BULGUR WHEAT

Cross Cultural Bulgur Wheat image

Provided by Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 1/2 cups bulgur wheat
4 cups water
2 tablespoons sesame oil
4 tablespoons vegetable oil
1 teaspoon minced ginger
1/2 teaspoon minced garlic
Grated zest of a lemon
2 tablespoons lemon juice
Salt and crushed red pepper
1 cup chopped mint
1 cup chopped cilantro
1/4 cup scallions
1/2 cup chopped jicama (or canned water chestnuts)
Watercress and Boston lettuce leaves

Steps:

Set bulgur wheat in a bowl and cover with water; let stand for 20 minutes. Meanwhile in a mixing bowl combine sesame and vegetable oils with ginger, garlic, lemon zest and juice and season well to taste with salt and crushed red pepper. Drain the bulgur and squeeze out as much water as you can with your hands. Combine bulgur with dressing, mint, cilantro and scallions. Fold in the jicama and adjust seasoning; serve over watercress and Boston lettuce.

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