Bulgur Pilaf With Eggplant Pepper Tomatoes Hondros Me Melitzanes Recipes

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

Ingredients

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.

BULGUR PILAF WITH RED PEPPERS AND TOMATOES

Bulgur Pilaf With Red Peppers And Tomatoes image

Provided by Molly O'Neill

Categories dinner, lunch, appetizer, main course, side dish

Time 1h15m

Yield Four servings

Number Of Ingredients 15

Ingredients

1 1/2 cups fine-grain bulgur
3 medium red bell peppers, stemmed, cored and cut into large pieces
1 red or green chili pepper, cored, stemmed and seeded
2 tablespoons water
1 1/4 teaspoons salt, plus more to taste
1/8 teaspoon sugar
2 medium-size ripe tomatoes
8 scallions, trimmed and thinly sliced
1/2 cucumber, peeled, seeded and chopped
3/4 cup chopped Italian parsley
6 tablespoons fresh lemon juice
1 tablespoon pomegranate molasses, preferably Cortas brand (see note)
1/3 cup olive oil
1 teaspoon hot Hungarian paprika, or to taste
Tender romaine lettuce leaves or boiled vine leaves, for garnish

Steps:

Place the bulgur in a fine sieve and shake to remove any dust. Place in a large bowl and cover with cold water. Let stand 30 minutes.
Meanwhile, place the bell and chili peppers in a food processor with the water, 1/4 teaspoon of the salt and the sugar. Process until pureed. Transfer to a saucepan and cook over medium heat, stirring often, until reduced to a jam-like consistency, about 20 minutes. Set aside.
Cut the tomatoes in half and squeeze gently to remove the seeds. Using the large holes of a hand grater, grate the tomato halves with the cut side facing the grater. (You should be left with just the tomato skin in your hand; discard.)
Drain the bulgur and return it to the bowl. Add the red-pepper paste, the tomato pulp, the remaining teaspoon salt, the scallions, cucumber, parsley, lemon juice, pomegranate molasses, olive oil and paprika. Stir to mix well.
Cover tightly with plastic wrap and refrigerate for a few hours. Taste and season with more salt if needed. Spoon onto a platter, surround with the lettuce or vine leaves and serve.

Nutrition Facts : @context http, Calories 422, UnsaturatedFat 16 grams, Carbohydrate 59 grams, Fat 19 grams, Fiber 11 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 758 milligrams, Sugar 12 grams

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