Anatolian Bulgur Pilav Recipes

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TURKISH BULGUR PILAF RECIPE



Turkish Bulgur Pilaf Recipe image

Learn how to make the best Turkish bulgur pilaf recipe with tomatoes and vegetables.

Provided by Aysegul Sanford

Categories     Side Dish

Time 28m

Number Of Ingredients 12

2 tbsp oil (or butter)
1 onion (chopped, medium sized (approximately 1 cup))
1 green pepper (seeded jalapeno or a small bell pepper would work (approximately 1/2 cup))
2 tbsp tomato paste
1 teaspoon ground cumin
1 cup coarse bulgur (both coarse and extra coarse bulgur would work for this recipe)
1 fresh tomato (cut into small cubes (approximately 1 cup))
1 can chickpeas (drained and rinsed )
2 cups water (boiling water (or you can use vegetable stock))
1 teaspoon salt
1/4 teaspoon ground black pepper
handful of Italian (or flat leaf parsley, chopped)

Steps:

  • Saute onion and tomato paste: Heat olive oil in a medium saucepan over medium heat. Add in onion and green pepper and saute until translucent, 3-4 minutes. Add in tomato paste and stir constantly for a minute or so.
  • Add in the rest of the ingredients: Add in ground cumin, bulgur, tomatoes, chickpeas, and water (or stock). Season with salt and pepper.
  • Stir & Bring it to a boil: Give it a stir, bring it to a boil, put the lid on, turn down the heat to low. Let it simmer for 10-12 minutes or until most of the liquid is absorbed.
  • Let it rest & serve: Off the heat, allow it to rest for 10 minutes (with the lid on), fluff it with a fork, garnish with parsley, and serve.

Nutrition Facts : Calories 213 kcal, Sugar 4 g, Sodium 661 mg, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 34 g, Fiber 8 g, Protein 6 g, ServingSize 1 serving

ANATOLIAN BULGUR PILAV



Anatolian Bulgur Pilav image

This is a traditional dish during Ramadan months especially. Translated this from Turkish so I apologize if the measurements are slightly off.

Provided by evrimicoz

Categories     Grain Salads

Time 1h

Yield 6

Number Of Ingredients 9

3 tablespoons olive oil
1 onion, minced
1 ripe tomato, cut into small cubes
3 cups beef broth
2 cups bulgur, rinsed
salt and ground black pepper, or to taste
½ cup cooked green lentils
⅓ cup cooked chickpeas
1 bunch fresh mint, chopped

Steps:

  • Heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until golden, 2 to 3 minutes. Stir tomatoes through the onion; continue cooking until tomatoes soften, 1 to 2 minutes. Pour beef broth over the onion and tomato mixture; bring to a boil.
  • Stir bulgur into the boiling broth; season with salt and black pepper. Reduce heat to medium-low and cook at a simmer until the bulgur begins to soften, about 5 minutes. Add lentils and chickpeas; continue cooking until the moisture evaporates and the bulgur is tender, 3 to 5 minutes more.
  • Remove the skillet from heat. Set aside to cool about 30 minutes. Fold mint into the bulgur mixture to serve.

Nutrition Facts : Calories 322.9 calories, Carbohydrate 53.1 g, Fat 8.1 g, Fiber 14.9 g, Protein 12.8 g, SaturatedFat 1.2 g, Sodium 446.3 mg, Sugar 2.8 g

ANATOLIAN BULGUR PILAV



Anatolian Bulgur Pilav image

This is a traditional dish during Ramadan months especially. Translated this from Turkish so I apologize if the measurements are slightly off.

Provided by evrimicoz

Categories     Grain Salads

Time 1h

Yield 6

Number Of Ingredients 9

3 tablespoons olive oil
1 onion, minced
1 ripe tomato, cut into small cubes
3 cups beef broth
2 cups bulgur, rinsed
salt and ground black pepper, or to taste
½ cup cooked green lentils
⅓ cup cooked chickpeas
1 bunch fresh mint, chopped

Steps:

  • Heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until golden, 2 to 3 minutes. Stir tomatoes through the onion; continue cooking until tomatoes soften, 1 to 2 minutes. Pour beef broth over the onion and tomato mixture; bring to a boil.
  • Stir bulgur into the boiling broth; season with salt and black pepper. Reduce heat to medium-low and cook at a simmer until the bulgur begins to soften, about 5 minutes. Add lentils and chickpeas; continue cooking until the moisture evaporates and the bulgur is tender, 3 to 5 minutes more.
  • Remove the skillet from heat. Set aside to cool about 30 minutes. Fold mint into the bulgur mixture to serve.

Nutrition Facts : Calories 322.9 calories, Carbohydrate 53.1 g, Fat 8.1 g, Fiber 14.9 g, Protein 12.8 g, SaturatedFat 1.2 g, Sodium 446.3 mg, Sugar 2.8 g

ANATOLIAN BULGUR PILAV



Anatolian Bulgur Pilav image

This is a traditional dish during Ramadan months especially. Translated this from Turkish so I apologize if the measurements are slightly off.

Provided by evrimicoz

Categories     Grain Salads

Time 1h

Yield 6

Number Of Ingredients 9

3 tablespoons olive oil
1 onion, minced
1 ripe tomato, cut into small cubes
3 cups beef broth
2 cups bulgur, rinsed
salt and ground black pepper, or to taste
½ cup cooked green lentils
⅓ cup cooked chickpeas
1 bunch fresh mint, chopped

Steps:

  • Heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until golden, 2 to 3 minutes. Stir tomatoes through the onion; continue cooking until tomatoes soften, 1 to 2 minutes. Pour beef broth over the onion and tomato mixture; bring to a boil.
  • Stir bulgur into the boiling broth; season with salt and black pepper. Reduce heat to medium-low and cook at a simmer until the bulgur begins to soften, about 5 minutes. Add lentils and chickpeas; continue cooking until the moisture evaporates and the bulgur is tender, 3 to 5 minutes more.
  • Remove the skillet from heat. Set aside to cool about 30 minutes. Fold mint into the bulgur mixture to serve.

Nutrition Facts : Calories 322.9 calories, Carbohydrate 53.1 g, Fat 8.1 g, Fiber 14.9 g, Protein 12.8 g, SaturatedFat 1.2 g, Sodium 446.3 mg, Sugar 2.8 g

BULGUR PILAF



Bulgur Pilaf image

Categories     Nut     Onion     Side     Steam     Vegetarian     Quick & Easy     Almond     Vegan     Bulgur     Coriander     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup finely chopped onion (1 small)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons whole coriander seeds
1 scant cup fine bulgur (see cooks' note, below)
1 cup boiling-hot water
1/3 cup slivered almonds,toasted
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Cook onion in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 7 minutes.
  • Meanwhile, wrap coriander seeds in a clean kitchen towel and coarsely crush by pressing with flat side of a large heavy knife.
  • Add coriander and bulgur to onion and cook, stirring, 2 minutes. Stir in hot water, then remove from heat and let stand, covered, until bulgur is softened, about 25 minutes. Fluff with a fork, then stir in almonds, salt, and pepper. Serve warm or at room temperature.

SIMPLE BULGUR PILAF



Simple Bulgur Pilaf image

Simple mild flavors, delicious side to any meat main dish. Also delicious served cold, tossed with chopped fresh garden veggies and a sprinkling of feta cheese as a veggie meal.

Provided by Susiecat too

Categories     Grains

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 tablespoons olive oil
8 ounces mushrooms, sliced
1 medium onion, diced
1 cup bulgur, coarse cut
2 cups water
salt and pepper, to taste

Steps:

  • Heat olive oil and saute onions until soft.
  • Turn heat up to high and add mushrooms, stirring frequently, until mushrooms are cooked and nicely browned.
  • Add bulgur, stir and cook briefly, 1-2 minutes.
  • Add water, mix once, then cover and cook over low heat until all water is absorbed, about 25 minutes.
  • Fluff briefly before serving.

Nutrition Facts : Calories 135.6, Fat 5, SaturatedFat 0.7, Sodium 8.1, Carbohydrate 20.8, Fiber 4.9, Sugar 1.5, Protein 4.2

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