Mexican Style Bulgur Recipes

MEXICAN TABBOULEH

Steps:

• Bring chicken stock to a boil in a medium saucepan over high heat. Remove from heat and pour in bulgur wheat. Stir to mix well, then cover and let sit for 30 minutes.
• Meanwhile, combine black beans, corn, tomatoes, green pepper, and red onion in a medium salad bowl. Halve chile pepper and scrape out seeds; reserve for dressing. Dice chile and mix into the bowl.
• Place chile seeds, lime juice, cilantro, lime zest, honey, vinegar, garlic, cumin, and salt in a bowl. Slowly pour in olive oil, whisking until dressing is combined.
• Uncover bulgur and let cool, about 10 minutes. Add to the vegetable mixture and toss to combine. Pour in dressing and toss to coat. Cover salad and refrigerate for at least 1 hour.
• Dice avocado and toss into the salad before serving.

TURKISH BULGUR PILAF RECIPE

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.

MEXICAN BULGUR BOWLS

Steps:

• Heat a medium saucepan on the stove, and then add the diced onions and jalapenos. Cook the veggies for about 5 minutes until they begin to soften.
• Add the garlic, cumin, chili powder, oregano, and garlic powder and stir to combine everything.
• Stir in the tomato sauce, maple syrup, and lime juice, then add the bulgur and water.
• Mix everything and then adjust the heat to bring the ingredients to a low simmer. Cover the pot and cook the bulgur for 15 minutes until it is tender. Check after 10 minutes and give it a stir or add more water if necessary.
• To make the dressing, grind whole flax seeds, if necessary, in a spice grinder. Then add all the dressing ingredients to a blender or food processor. Blend the dressing until smooth.
• To make the bowls, divide the bulgur, beans, corn, lettuce, tomatoes, avocados, black olives, and other toppings into 4 portions in individual bowls. Serve the dressing on the side.

MEXICAN STYLE BULGUR

Steps:

• Melt margarine in skillet over medium-high heat; add bulgur and onion, cook until onion is tender and bulgur is golden.
• Add celery, bell pepper, jalapeno, cumin, chili powder, and cook for 2-3 minutes, then stir in broth and bring to a boil.
• Reduce heat and simmer for 15 minutes or so, or until all the liquid has been absorbed.
• Season to taste with salt and pepper.
• For Vegetarian use the Vegetable Broth.

MEXICAN TABBOULEH

Steps:

• Bring the chicken stock to a boil on high in a medium saucepan. Remove from heat and add bulgur wheat. Stir to mix well, then cover and set aside. It needs to sit for 30 minutes, so now we work on the other components.
• Chop, slice and dice the veggies (tomatoes, green pepper, onion, chile) and throw them, beans and corn in a medium salad bowl, or if you plan on saving some for later in the week, it's easiest to put it directly in a large bowl of your food storage container of choice.
• Add dressing ingredients (the next 8 ingredients) to a bowl except oil, add slowly at the end whisking until combined.
• Allow bulgur wheat to cool, then add it to the veggies and toss to combine. Pour on the dressing and toss to coat. Cover and refrigerate for at least one hour. Remove from the fridge, add avocado, toss to combine (if you're looking at leftovers, keep avocado separate, tightly wrapped). Top with chips. Ole!

MEXICAN BULGUR AND VEGETABLE SALAD

Steps:

• Pour boiling water over bulgur in a heatproof bowl, then cover bowl tightly with a plate and let stand 1 hour.
• Drain bulgur in a sieve, pressing to remove any excess liquid, and transfer to a large bowl. Add lemon juice, oil, cumin, and 1/2 teaspoon salt and toss well. Stir in remaining ingredients. Season with salt and pepper and serve at room temperature.