Bulgur Fried Rice Style Recipes
CHINESE FRIED BULGUR
Make and share this Chinese Fried Bulgur recipe from Food.com.
Provided by SweetChef
Categories Grains
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put bulgur in pot & pour boiling water over it. Stir, cover and let sit for 30 minutes to absorb water.
- Put 1 tsp oil in nonstick fry pan. Pour in egg, let cook as omelet. Remove from pan and cut egg into slivers and set aside.
- Add remaining oil to pan. Saute onion and carrots, when onion begins to turn golden, add green peas. Cook until peas are soft.
- Add bulgur and mix well. Add soy sauce to taste, mix well. Add egg, mix, and reheat.
Nutrition Facts : Calories 139.2, Fat 5.1, SaturatedFat 1, Cholesterol 105.8, Sodium 65, Carbohydrate 18.1, Fiber 4.4, Sugar 2.2, Protein 6.4
BULGUR-RICE PILAF
Submitted per request for recipes using bulgur and even though I haven't made this I thought it sounded really interesting and I am planning on making it soon. Recipe source: Bon Appetit (September 1984)
Provided by ellie_
Categories Long Grain Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons butter in heavy saucepan over medium heat. Add bulgur and rice and stir for 5 minutes or until rice browns slightly.
- Mix in broth and bring to a boil. Reduce heat to low, cover and cook for 20 minutes or until liquid is absorbed.
- Heat clarified butter in heavy skillet over medium heat. Add mustard seed and cook until mustard seeds begin to pop.
- Add turmeric and salt, then the bulgur/rice mixture. Stir until hot. Stir in lemon juice.
- Serve immediately.
WILD RICE AND BULGUR WITH BRAISED VEGETABLES
Categories Rice Vegetable Side Braise Christmas Vegetarian Low/No Sugar Winter Christmas Eve Bulgur Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 side-dish servings
Number Of Ingredients 9
Steps:
- Bring 2 quarts water with 2 teaspoons salt to a boil in a 3-quart saucepan. Put bulgur in a large bowl, then pour half of boiling water over it and soak, uncovered, until tender, about 1 hour. Add wild rice to water remaining in pan and simmer, covered, until tender and grains are split open, 1 to 1 1/4 hours.
- Drain bulgur and wild rice together in a large colander.
- Wash leeks in a bowl of cold water, agitating leeks, then lift out and drain in a sieve.
- Melt butter in a 3- to 4-quart wide heavy saucepan over moderately low heat. Add leeks, onion, carrots, celery, and remaining 1/2 teaspoon salt and cook, stirring occasionally, until tender, about 10 minutes. Stir in rice and bulgur and cook, covered, stirring occasionally, until heated through, 5 to 10 minutes. Season with salt and pepper.
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