Bulgur And Butternut Squash Pilaf With Dried Cranberries Recipes

BUTTERNUT SQUASH AND CRANBERRY PILAF

Steps:

• Pre heat the oven to 400 degrees.
• Spray a sheet pan with cooking spray.
• Add the butternut squash and toss with 1 Tbsp. canola oil.
• Season with salt and pepper.
• Roast squash for 20 - 25 minutes or until softened and slightly caramelized.
• Remove from oven.
• While squash is roasting, combine the stock and rice in a large saucepan.
• Cover and bring mixture to a boil. Reduce heat to a simmer and simmer for 20 - 30 minutes until the liquid is absorbed and the rice is tender.
• While rice is cooking, heat a large saute pan over medium high heat.
• Add the 2 Tbsp. of canola oil. Add the chopped onions and saute for about 6 minutes until translucent.
• Reduce heat and continue to cook onions until slightly caramelized. Remove onions from the pan and set aside.
• Add pecans to saute pan and cook over medium heat, until toasted - watch closely so they don't burn!.
• Add the cooked rice, butternut squash, onions and dried cranberries.
• Drizzle with 1/4 cup of the citrus dressing.
• Stir. Taste and adjust seasonings, adding more dressing if needed.
• Garnish with minced parsley if desired. Serve!
• Citrus Dressing:
• Combine all the ingredients except the olive oil in a small bowl.
• Whisk to combine.
• Slowly whisk in the olive oil.
• Taste and adjust seasoning.

BULGUR AND BUTTERNUT SQUASH PILAF WITH DRIED CRANBERRIES

Steps:

• Heat the butter and olive oil in a medium saucepan over medium heat. Add the shallots and squash to the pan. Sprinkle with 1/4 teaspoon of salt and cook for 5 minutes, until the shallots become translucent, stirring often.
• Add cloves, rosemary, cinnamon, bay leaf, and bulgur to the pan and stir to coat the bulgur well. Cook this mixture for 3 minutes, stirring frequently, allowing the bulgur to toast a bit.
• Add the broth, another 1/4 teaspoon of salt and ground black pepper to taste. Bring to a boil. Cover the pan, reduce the heat to simmer, and allow to cook for 15 minutes.
• Add the dried cranberries to the pan and stir to combine. Cover the pan and cook an additional 5 minutes.
• Using a fork, fluff the pilaf and serve hot.

BULGUR PILAF WITH ALMONDS AND DRIED CRANBERRIES

Steps:

• In a small skillet over medium heat, cook almonds, tossing occasionally, until golden, 4 to 5 minutes. Remove from skillet, and let cool. (Or use oven method; see note, below.) Set aside.
• In a medium saucepan, melt butter over medium heat. Add onion and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add bulgur; stir to coat.
• Add broth; season with salt and pepper. Bring to a boil; reduce heat to low. Cover saucepan, and simmer until liquid has evaporated and bulgur is tender, about 15 minutes. Remove from heat; sprinkle bulgur with cranberries. Cover, and set aside to steam, about 5 minutes.
• Add toasted almonds to bulgur; fluff with a fork. Serve.

BULGUR PILAF W/ ALMONDS AND CRANBERRIES

Steps:

• In a medium saucepan, over medium heat, cook almonds, tossing occasionally until golden, 4-5 minutes.
• Remove from skillet and let cool.
• In same saucepan, melt butter over med. heat.
• Add onion and cook, stirring occasionally, until beginning to brown, 6-8 minutes.
• Add bulgur and stir to coat.
• Add broth, season with salt and pepper, and bring to boil.
• Reduce heat to low, cover saucepan, and simmer until liquid has cooked out and bulgur is tender, about 15 minutes.
• Remove from heat, sprinkle bulgur with cranberries.
• Cover and set aside to steam, about 5 minutes.
• Add toasted almonds and stir to combine and fluff bulgur.

BULGUR PILAF

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.

BULGUR AND BUTTERNUT SQUASH

Steps:

• Roast butternut squash in oven, covered, at 350 degrees until just starting to soften.
• Combine the cooked bulgur wheat, feta and roasted squash. Add the chopped sage and black pepper and toss together.
• combine the agave syrup with lemon juice, drizzle over and serve.
• The dish also goes well with cinnamon, chilli, coriander and nutmeg.