25 EASY WAYS TO COOK WITH BULGUR
Get a boost of goodness with these easy and nutritious bulgur recipes. They're low-calorie, nutrient-dense, high in fiber, and ideal for families.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
BREAKFAST BULGUR PORRIDGE
Spoon into this hot breakfast full of protein, fiber, calcium, and vitamins D and B12.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine milk, bulgur, raisins, salt, and 1 cup water; bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, until bulgur is tender and mixture is the consistency of oatmeal, 10 to 15 minutes.
- Divide between 2 bowls; sprinkle with brown sugar. Serve porridge warm with strawberries, if using, and milk to taste.
Nutrition Facts : Calories 223 g, Fat 1 g, Fiber 7 g, Protein 5 g
HERBED BULGUR WITH SAUSAGE
Provided by Florence Fabricant
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a three-quart casserole, heat the oil. Add garlic and cook for a minute or so, until the garlic is soft but not brown. Add bulgur and cook over medium heat, stirring, until the bulgur is lightly toasted and coated with oil, about five minutes.
- Drain the tomatoes, crushing them lightly and reserving the liquid. Set the tomatoes aside and add enough chicken stock or water to the liquid to make three cups. Add this liquid to the bulgur along with the oregano, basil, marjoram and fennel seeds. Season to taste with salt. Mix well.
- Cover tightly and place over low heat for about 40 minutes until the liquid is absorbed and bulgur is tender.
- While the bulgur is cooking, slice the sausages. If some of it crumbles, that is all right. Place the sausage in a heavy skillet and cook over medium heat until lightly brown. Remove sausage from pan.
- Add onions and peppers to the pan and saute over medium heat until lightly browned. Return the sausage to the pan along with the tomatoes and cook just long enough to heat through.
- When the bulgur is tender, lightly mix it to fluff it. Spread the sausage, onions and tomato mixture over the bulgur in the casserole, sprinkle with parsley, cover and place over medium heat for five to 10 minutes until heated through.
- Serve with grated Parmesan cheese.
Nutrition Facts : @context http, Calories 674, UnsaturatedFat 26 grams, Carbohydrate 53 grams, Fat 41 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 1153 milligrams, Sugar 8 grams, TransFat 0 grams
BULGUR BREAKFAST SAUSAGE (FOOD STORAGE)
Make and share this Bulgur Breakfast Sausage (Food Storage) recipe from Food.com.
Provided by foodstoragerecipes
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix together and fry in breakfast sized patties.
Nutrition Facts : Calories 98.8, Fat 1.2, SaturatedFat 0.3, Cholesterol 31, Sodium 72, Carbohydrate 19.4, Fiber 4.5, Sugar 1.2, Protein 4.1
BULGUR JAMBALAYA
I like making this dish because it allows me to stay on track for my weight loss without giving up foods I love. -Nicholas Monfre, Oak Ridge, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Toss chicken with Cajun seasoning. In a large saucepan, heat oil over medium heat; saute chicken until browned, 2-3 minutes. Remove from pan., In same pan, saute sausage until browned, 1-2 minutes. Add red pepper, celery and onion; cook and stir 2 minutes. Stir in tomato sauce; cook 30 seconds. Stir in bulgur, broth, water, chicken and, if desired, cayenne; bring to a boil. Reduce heat; simmer, covered, until bulgur is tender and liquid is almost absorbed, about 10 minutes, stirring occasionally.
Nutrition Facts : Calories 287 calories, Fat 6g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 751mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 6g fiber), Protein 24g protein. Diabetic Exchanges
BULGUR MAPLE PORRIDGE
Bulgur works beautifully as a morning cereal. The best method for making this is to submerge the bulgur in boiling water the night before, then cook the reconstituted grains in the milk in the morning. Maple syrup is my hands down favorite sweetening for any hot cereal; as for additions, I love the crunch of cashews or pecans, and I also love diced dried apricots or blueberries, or both.
Provided by Martha Rose Shulman
Categories breakfast, weekday, main course
Time 15m
Yield Serves 2
Number Of Ingredients 9
Steps:
- The night before, place the bulgur in a medium saucepan with salt to taste (I suggest 1/8 to 1/4 teaspoon) and stir to distribute the salt. Bring 1 cup water to a boil and pour over the bulgur. Cover with the lid and leave overnight.
- Add the milk to the pot and stir together with a wooden spoon. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring often, or for a thicker porridge stirring constantly, until the mixture has thickened like cream of wheat, 5 to 10 minutes. Stir in the butter, maple syrup and apricots or blueberries if including and continue to stir until the blueberries begin to pop and bleed into the cereal. Serve sprinkled with toasted pecans or cashews if desired.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 6 grams, Carbohydrate 53 grams, Fat 10 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 795 milligrams, Sugar 23 grams
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