Bulgar With Peas And Mint Recipes

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PEA-MINT FALAFEL WITH BULGUR



Pea-Mint Falafel with Bulgur image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 cup bulgur
1/2 cup tahini
6 tablespoons extra-virgin olive oil
2 to 3 tablespoons fresh lemon juice
1 clove garlic
Kosher salt and freshly ground pepper
1 cup fresh mint
3/4 cup frozen peas, thawed
1/2 teaspoon ground cumin
1 15-ounce can chickpeas, drained and rinsed
1/2 cup panko
1/2 large seedless cucumber, finely chopped

Steps:

  • Bring 2 cups water to a boil. Pour over the bulgur in a large bowl; cover and set aside until tender, about 20 minutes.
  • Meanwhile, combine the tahini, 1 tablespoon each olive oil and lemon juice, the garlic and a big pinch each of salt and pepper in a food processor. Add 1/2 cup small ice cubes and process, scraping down the food processor as needed, until smooth and all the ice has melted. Remove 1/2 cup to a small bowl for the dressing.
  • Add 1/2 cup mint, the peas and cumin to the food processor with the remaining tahini mixture and puree until smooth. Add the chickpeas, panko and a pinch each of salt and pepper; pulse until combined but still a little chunky. Scoop the mixture into 12 balls, about 2 tablespoons each.
  • Heat 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the falafel and cook, turning, until browned, adding 1 more tablespoon oil when the pan gets dry, 6 to 8 minutes.
  • Pour off any unabsorbed water from the bulgur. Add the cucumber, remaining 1 tablespoon olive oil and 1 tablespoon lemon juice. Tear the remaining 1/2 cup mint and add to the bulgur; season with salt and pepper and toss. Divide among plates; top with the falafel. Thin the dressing with the remaining 1 tablespoon lemon juice if needed and drizzle on the falafel.

Nutrition Facts : Calories 660, Fat 39 grams, SaturatedFat 5 grams, Cholesterol 0 milligrams, Sodium 320 milligrams, Carbohydrate 64 grams, Fiber 14 grams, Protein 18 grams, Sugar 5 grams

BULGUR PILAF WITH TOMATOES, SHALLOTS AND MINT.



Bulgur Pilaf With Tomatoes, Shallots and Mint. image

Also called cracked wheat, bulgur is a quick-cooking grain with a hearty, nut-like flavour that is used to make the popular Middle Eastern salad Tabbouleh. Fresh or canned tomatoes may be used for this recipe. Cooked chick peas or another type of bean may be added for substance.

Provided by KristinV

Categories     Southwest Asia (middle East)

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
3 shallots, finely chopped
1 cup medium bulgur
2 cups vegetable stock
sat and pepper (to taste)
1 cup tomatoes, finely diced (fresh or canned)
1 tablespoon of fresh mint, chopped

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the shallots, cover, and cook until softened, about 3 minutes. Add the bulgur and stir to combine. Stir in the stock and bring to a boil. Reduce the heat to low and season with salt and pepper to taste. Cove and simmer until the bulgur is tender and the liquid is absorbed, about 15 minutes.
  • Remove from the heat and stir in the tomatoes. Cover and let stand for 5 minutes. Stir in the mint, cover and let stand for a further 5 minutes before serving.

MINTED BULGUR WITH PEAS



Minted Bulgur With Peas image

Provided by Marian Burros

Categories     side dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 cup bulgur (see note)
1 tablespoon chopped fresh basil
4 tablespoons minced parsley
4 tablespoons minced fresh mint
2 cup shelled fresh peas or frozen peas
3 green onions
1 cup plain yogurt
2 tablespoons lemon juice
Salt and freshly ground black pepper to taste

Steps:

  • Cover bulgur with hot water and allow to stand for 30 minutes. Drain thoroughly, squeezing out additional water with hands.
  • Cook the fresh peas in boiling water for 1 minute and drain. Or defrost frozen peas but do not cook.
  • Combine peas with bulgur and remaining ingredients except for yogurt. Then stir in yogurt to coat thoroughly.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 1 gram, Carbohydrate 41 grams, Fat 3 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 447 milligrams, Sugar 7 grams

BULGUR WITH PEAS



Bulgur With Peas image

Provided by Marian Burros

Categories     easy, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 cup bulgur
3/4 cup scallions
1/2 cup lightly packed chopped fresh parsley or fresh coriander
3 tablespoons lime juice
2 cups very fresh peas or 1 10- ounce package frozen peas
1 1/2 tablespoons corn oil
1 1/2 tablespoons sesame oil
Lots of freshly ground black pepper to taste

Steps:

  • Cover bulgur with boiling water and allow to stand for 25 minutes. Drain thoroughly, squeezing out additional water with hands.
  • Slice scallions thinly; chop parsley and squeeze lime juice.
  • Cook fresh peas in boiling water for one minute; drain. Or defrost frozen peas but do not cook.
  • Combine bulgur, scallions, parsley or fresh coriander, lime juice, peas, corn and sesame oils and season to taste with pepper.

Nutrition Facts : @context http, Calories 273, UnsaturatedFat 9 grams, Carbohydrate 38 grams, Fat 11 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 83 milligrams, Sugar 4 grams

BULGUR WITH PEAS AND CARROTS



Bulgur with Peas and Carrots image

This quick-cooking bulgur dish goes well with meatloaf, chicken cutlets, or broiled salmon.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 5

1 cup bulgur
2 cups water
2 small carrots, diced medium
Coarse salt and ground pepper
1 cup frozen peas, thawed

Steps:

  • In a medium pot, cook bulgur over medium-high, stirring frequently, until lightly toasted and fragrant. Add water and carrots; season with salt and pepper. Bring to a boil; cover, reduce heat to medium-low, and cook 15 minutes. Remove from heat, add peas, and let stand, covered, 5 minutes. Fluff with a fork and serve immediately.

CHICKPEA MINT TABBOULEH



Chickpea Mint Tabbouleh image

You'll love this salad warm or chilled. For variety, add feta cheese or use this as a filling for stuffed tomatoes or mushrooms. -Brian Kennedy, Kaneohe, Hawaii

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 cup bulgur
2 cups water
1 cup fresh or frozen peas (about 5 ounces), thawed
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1/2 cup minced fresh parsley
1/4 cup minced fresh mint
1/4 cup olive oil
2 tablespoons julienned soft sun-dried tomatoes (not packed in oil)
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan, combine bulgur and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Stir in fresh or thawed peas; cook, covered, until bulgur and peas are tender, about 5 minutes., Transfer to a large bowl. Stir in remaining ingredients. Serve warm, or refrigerate and serve cold.

Nutrition Facts : Calories 380 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 450mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 11g fiber), Protein 11g protein. Diabetic Exchanges

BULGAR, CHICKPEAS, & TOMATOES



Bulgar, Chickpeas, & Tomatoes image

This Syrian comes from Madhur Jaffrey's World of the East Vegetarian Cooking. I never peel the tomatoes. I tried one time and I think it's too much trouble. Plus, the little tomato skins look like confetti.

Provided by mliss29

Categories     Grains

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

4 tablespoons oil
1 medium onion, chopped
2 medium tomatoes, peeled & minced
1 (15 ounce) can chickpeas, drained
1/2 teaspoon salt
2 tablespoons parsley, minced (or 2 tsp dried)
1/2 teaspoon salt
1 cup Bulgar wheat (cracked wheat)

Steps:

  • Heat oil over medium heat.
  • Stir & saute onion 2 minutes until soft.
  • Add tomatoes. Stir and cook 3-4 minutes until pastelike.
  • Add chickpeas, 1/2 tsp salt, & parsley. Cook 10 minutes on lowish heat, stirring gently.
  • Add bulgar, 1 cup water, & 1/2 tsp salt. Stir & bring to a simmer.
  • Cover, turn heat to very low & simmer 35 minutes.
  • Turn off heat. Remove lid & quickly cover pot with a dishtowel.

Nutrition Facts : Calories 307.8, Fat 15.1, SaturatedFat 1.9, Sodium 906.5, Carbohydrate 37.8, Fiber 7.9, Sugar 2.9, Protein 7.5

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