How To Cook Bulgur Wheat Recipes
TURKISH BULGUR PILAF RECIPE
Turkish style bulgur pilaf is a classic hearty and healthy side dish dish that is very easy to make. It's a great alternative to rice and can be served with many dishes.
Provided by Shadi HasanzadeNemati
Categories Side Dish
Time 45m
Number Of Ingredients 10
Steps:
- Place the bulgur in a bowl and rinse a few times. Set it aside.
- Heat the olive oil in a pot over medium heat. Sauté the onion until translucent and then add the minced garlic. Cook for a minute.
- Add in the diced green pepper and cook for a few minutes until it softens.
- Add in the chopped tomatoes and stir well. Cook until they start releasing their juice.
- Add the tomato paste and stir well so it combines with the other ingredients.
- Add the salt and pepper and add in the rinsed bulgur. Stir well.
- Turn the heat to medium high and add in the water. Once it comes to a simmer, lower the heat to medium, cover with a lid and cook for about 20-25 minutes until the water is almost completely evaporated.
- Wrap the lid in a clean kitchen towel and place it on the pot. Turn the heat to medium low and cook for another 10 minutes.
- Turn the heat off the let the bulgur sit for 5 minutes untouched, then fluff it with a fork and serve.
Nutrition Facts : Calories 340 kcal, Carbohydrate 62 g, Protein 10 g, Fat 8 g, SaturatedFat 1 g, Sodium 366 mg, Fiber 15 g, Sugar 5 g, ServingSize 1 serving
HOW TO COOK BULGUR
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
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.
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Reviews 2Category Whole GrainCuisine MediterraneanTotal Time 15 mins
- In a heatproof bowl, add the bulgur wheat and stir in the kosher salt and boiling water. (Optional: Spice it up by stirring in 1/2 teaspoon garlic powder, 1 teaspoon dried oregano.)
- Cover and allow to sit until tender: about 7 minutes for fine-grind and 15 minutes for medium-grind bulgur.
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5/5 (1)Total Time 25 minsCategory PilavCalories 160 per serving
- In a deep saucepan, heat a little olive oil, add your onion and pepper and sauté for a few minutes on a low heat until the onion starts to sweat.
- Stir in your tomato or pepper paste (salça) and then add your bulgur wheat immediately afterwards and stir around for a couple of minutes.
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5/5 (1)Total Time 2 hrsCuisine CaribbeanCalories 382 per serving
- In a stockpot, cook beans with water, garlic, and salted ham/enduie until fully cooked. This may take about 2 - 2 hours and 30 minutes.
- When the beans are cooked, in a saucepan, heat oil, add minced garlic, onions, peppers, and chicken bouillon. Let mixture fry for about 2 minutes. Before adding beans, measure beans water. You need 4 cups of liquid for 2 cups of Bulgar Wheat. If beans water is not enough, add hot water. Add beans water and any additional water to saucepan and bring to a boil. When water starts to boil, add bulgar, hot pepper if using, salt and pepper to taste. Wait until water has almost evaporated to lower heat and cover. Let Bulgar Wheat cook for 25 - 30 minutes. Make sure the Bulgar Wheat is fully cooked and fluffy. Serve hot with a side dish.
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- Bring it to a boil, put the lid on, turn down the heat to low and cook until the liquid is absorbed. For medium coarse bulgur (#2), cooking time should be around 12 minutes, for coarse bulgur (#3), cooking time should be 12-14 minutes, and for extra coarse bulgur (#4) cooking time should be around 15 minutes.
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- On medium heat, place a pot and for each cup of bulgur pour 2 cups of water. If you want it more flavourful pour chicken broth. Bring to a boil.
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- Fine Bulgur (red or white): Soak 1 cup bulgur with 1 cup hot water. Sprinkle salt and add in olive oil. Give it a stir. Let it rest covered for 10 minutes.
- Coarse Bulgur: Put 1 cup bulgur and 2 cups hot water in a small pan. Add in olive oil. Bring it to a boil and reduce the heat to the lowest. Cook covered for 15 minutes or until the water is absorbed. Remove from heat and let it rest for 15 minutes before serving. Fluff it with a fork and then serve.
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- Combine 1 cup of medium grain bulgur and 1 3/4 cups of diluted broth in a sauce pan with a generous pinch of salt (you can use half canned or boxed broth, and half water, or just use a smaller amount of a stock paste like Better Than Bouillon in water, about half of what the label suggests).
- Turn off the heat and let it sit for another 10 minutes. All of the liquid should be absorbed and the grains should be tender. If the grains need a few more minutes of cooking time, just replace the lid and lit it sit a bit longer. Conversely if the grains are as tender as you want them—this is a matter of personal preference—and there is still liquid left in the pot, drain the grains in a colander.
- If you are using it in a warm preparation, fluff with a fork continue with the recipe, or to cool it spread it out on a rimmed baking sheet until it gets to room temperature. If you are using it at another time, you can then transfer the cooled grains to a container and store it in the fridge for up to 5 days.
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