Bulgur Pilaf With Pine Nuts Recipes

TURKISH BULGUR PILAF RECIPE

Steps:

• Saute onion and tomato paste: Heat olive oil in a medium saucepan over medium heat. Add in onion and green pepper and saute until translucent, 3-4 minutes. Add in tomato paste and stir constantly for a minute or so.
• Add in the rest of the ingredients: Add in ground cumin, bulgur, tomatoes, chickpeas, and water (or stock). Season with salt and pepper.
• Stir & Bring it to a boil: Give it a stir, bring it to a boil, put the lid on, turn down the heat to low. Let it simmer for 10-12 minutes or until most of the liquid is absorbed.
• Let it rest & serve: Off the heat, allow it to rest for 10 minutes (with the lid on), fluff it with a fork, garnish with parsley, and serve.

BULGUR PILAF

Steps:

• Base: Heat oil over medium heat in a large saute pan or pot. Add onion, garlic, pepper, and roma tomatoes, cooking until pepper is soft, about 5 minutes. Add tomato paste and cook for another 2 minutes.
• Bulgur: Add bulgur and water, stir to combine, cover, and let simmer for 15 to 20 minutes until water is absorbed and bulgur is tender (add more water ½ cup at a time if bulgur is still tough). Season with salt and pepper.
• Serve: Warm or cold, optionally topped with olives, sliced red onion, parsley, slivered almonds, or feta cheese.

BULGUR PILAF

Steps:

• Sauté onions in 2 tbsp of vegetable stock on medium heat until onions turn transparent.
• Reduce heat. Add one cup of bulgar and two cups of broth to the saucepan. Bring to a boil uncovered.
• Once the broth comes to a boil, reduce the heat. Cover and simmer for 5-8 minutes.
• Remove from heat, and let sit covered until all of the broth has been absorbed. Fluff with a fork and serve!

TOASTED-BULGUR PILAF

Steps:

• Heat a large skillet over medium-high heat. Add bulgur, and toast, stirring frequently, until golden and fragrant, 4 to 5 minutes.
• Stir together toasted bulgur, stock, 3/4 cup water, cinnamon stick, bay leaf, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat; cover, and reduce heat to low. Simmer until all liquid is absorbed and bulgur is tender, 10 to 12 minutes. Discard bay leaf and cinnamon stick (or, if desired, leave in as a garnish). Stir in almonds and oil; season with salt and pepper.

BULGUR, PINE NUT, AND RED PEPPER PILAF

Steps:

• In a small heavy saucepan cook onion in oil over moderate heat, stirring, until softened.
• Stir in broth, bell pepper, and bulgur and bring liquid to a boil. Cook mixture, covered, over low heat 12 minutes, or until liquid is absorbed.
• Remove pan from heat and let stand, covered, 5 minutes. Stir in pine nuts, chives, and salt and pepper to taste.

HERBED BULGUR-LENTIL PILAF

Steps:

• Place lentils and 2 cups broth in a small saucepan and bring to a boil. Boil 5 minutes, then reduce to a simmer and cook until lentils are tender and most liquid is dissolved, about 30 minutes. Drain any remaining liquid. While lentils are cooking, place bulgur and remaining 2 cups chicken broth in another small saucepan and bring to a boil. Reduce heat and simmer until most liquid is dissolved and bulgur is tender, about 13 to15 minutes. Remove from heat and fluff with a fork. Add the bulgur to the lentils.
• Heat 2 teaspoons of the oil in a skillet over medium heat. Add onions and cook, stirring, until tender, about 5 minutes. Add peppers and cook until peppers are tender, another 5 minutes. Add the onion mixture to bulgur-lentil mixture. Stir in parsley, basil, chives, lemon zest, lemon juice remaining 1 tablespoon olive oil, salt and pepper and toss to incorporate.

BULGUR PILAF WITH RAISINS AND PINE NUTS

Steps:

• Bring the water or stock to boil in a pan. Add the bulgur, salt (taking into account the saltiness of the stock), and pepper and stir, then cook, covered, on very low heat for about 15 minutes, or until the liquid is absorbed and the grain tender. Turn off the heat and leave, covered, for 10 minutes, or until the grain is plump and tender.
• Fry the pine nuts in a tablespoon of the butter or oil, shaking the pan until golden. Stir it into the bulgur with the remaining butter or oil and the drained raisins and heat through.

BULGUR WITH RAISINS AND PINE NUTS

Steps:

• Toast 1 cup bulgur in olive oil in a saucepan over medium heat, stirring, 5 minutes. Add 1 1/2 cups water and 1/2 teaspoon kosher salt. Bring to a boil, then reduce the heat to low; cover and simmer until the water is absorbed, 12 minutes. Stir in 1/4 cup chopped mixed parsley, mint and/or scallions, 2 tablespoons each olive oil, toasted pine nuts and chopped raisins, and the juice of 1/2 lemon. Season with salt.

BULGUR PILAF WITH DRIED FRUIT AND NUTS

Steps:

• Place the apricots and prunes in a bowl, cover with water and soak overnight or for several hours. Place a strainer over a bowl, and drain the dried fruit. Cut in thin slices.
• Measure out 2 cups of the soaking water (or add enough water to make 2 cups), and bring to a simmer. Meanwhile, melt the butter in a saucepan over medium heat. Add the bulgur, and stir constantly for a few minutes until the bulgur smells toasty. Add the salt, dried fruit and water, and bring to a boil. Boil for five minutes, then reduce the heat and simmer gently for eight to 10 minutes until the water has been absorbed. Remove from the heat, cover with a clean dish towel and place a lid over the towel. Allow the bulgur to sit for 15 minutes.
• Spoon the bulgur into a serving dish, top with the nuts and serve with plain yogurt on the side.

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 PILAF WITH PINE NUTS

Steps:

• Heat oil in medium skillet over med-high heat.
• Add bulgur, onions, mushrooms, and salt; saute 5 minute
• Stir in broth, bring to a boil. Cover, reduce heat and simmer 15 minute Remove from heat, and let stand, covered 5 minute Stir in parsley and pine nuts.