Spicy Bulgur Vegetable Pilaf Recipes

BULGUR PILAF

Bulgur Pilaf image

Bulgur Pilaf is a Middle Eastern dish made with vegetables and spices. It's made in three easy steps and takes less than 25 minutes!

Provided by Sarah Bond

Time 25m

Number Of Ingredients 10

Ingredients

1 Tbsp olive oil (or butter, 15 mL)
1 medium white onion (diced, about 1 cup)
2 cloves garlic (minced)
1 green bell pepper (diced)
2 roma tomatoes (diced)
3 Tbsp tomato paste (40 g)
1 ½ cups uncooked bulgur (340 g)
2 ½ cups water (590 mL)
¼ tsp each salt and pepper
Serving suggestions: olives, sliced red onion, parsley, slivered almonds, feta cheese

Steps:

Base: Heat oil over medium heat in a large saute pan or pot. Add onion, garlic, pepper, and roma tomatoes, cooking until pepper is soft, about 5 minutes. Add tomato paste and cook for another 2 minutes.
Bulgur: Add bulgur and water, stir to combine, cover, and let simmer for 15 to 20 minutes until water is absorbed and bulgur is tender (add more water ½ cup at a time if bulgur is still tough). Season with salt and pepper.
Serve: Warm or cold, optionally topped with olives, sliced red onion, parsley, slivered almonds, or feta cheese.

Nutrition Facts : ServingSize 1 serving, Calories 253 kcal, Carbohydrate 49.8 g, Protein 8.2 g, Fat 4.5 g, SaturatedFat 0.7 g, Sodium 173 mg, Fiber 11.9 g, Sugar 6 g

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

Ingredients

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.

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