TURKISH BULGUR PILAF RECIPE
Learn how to make the best Turkish bulgur pilaf recipe with tomatoes and vegetables.
Provided by Aysegul Sanford
Categories Side Dish
Time 28m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 213 kcal, Sugar 4 g, Sodium 661 mg, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 34 g, Fiber 8 g, Protein 6 g, ServingSize 1 serving
BULGUR PILAF WITH CHICKPEAS AND HERBS
This is the type of satisfying high-protein grain and legume dish that easily occupies the center of your dinner plate, accompanied by vegetables or a salad. Cook the chickpeas, then use the soaking water for reconstituting the bulgur. It couldn't be a simpler dish to make.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 1h35m
Yield Serves four to six
Number Of Ingredients 9
Steps:
- Drain the soaked chickpeas, and place in a pot with 1 quart water. Bring to a boil, reduce the heat and simmer one hour. Add salt to taste and continue to simmer for 30 minutes to an hour, until the chickpeas are tender.
- Place the bulgur in a 2-quart bowl. Place a strainer over the bowl, and drain the chickpeas so that the hot broth covers the bulgur. Set the chickpeas aside. Cover the bowl, and allow the bulgur to sit until fluffy, about 20 to 30 minutes. Strain and press out excess liquid.
- Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet, and add the scallions. Cook, stirring, until tender, two or three minutes. Stir in the garlic, and continue to cook until fragrant, 30 seconds to a minute. Stir in the bulgur and chickpeas. Add the herbs and the remaining tablespoon of olive oil, and toss together. Remove from the heat, add lemon juice and pepper, taste and adjust salt. Add more lemon juice if desired. Serve hot or room temperature.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 223 milligrams, Sugar 4 grams
BULGUR PILAF
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
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 CHICKPEAS
Adapted from "The PDQ Vegetarian Cookbook" by Donna Klein. The recipe recommends fancy (fine grain) bulgur as it cooks faster, although none of the stores I went to had more than one kind to pick from so I took what I could get (I believe it was medium). The original recipe also called for frozen chopped onion and jarred minced garlic - I used fresh. This recipe was my first experience with toasted sesame oil - delicious!
Provided by emcmonnies
Categories One Dish Meal
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, combine bulgur and boiling water. Let stand 10 minutes to soften.
- In a deep-sided skillet with a lid heat olive oil and sesame oil over medium heat.
- Add the onion and cook, stirring until softened, about 3 minutes.
- Add the garlic and cook, stirring constantly, about 1 minute.
- Add the chickpeas, broth, reserved bulgur (and any accumulated water at bottom of bowl), pimiento (if using), cumin, salt and pepper. Stir well to combine; bring mixture to boil over high heat.
- Reduce heat to low, cover and simmer until the bulgur has absorbed all the liquid, about 15 minutes.
- If the bulgur seems to wet (it should be moist but not soggy), increase heat to medium and cook, uncovered, stirring often, until fairly dry.
- Fluff with a fork and serve warm.
Nutrition Facts : Calories 251.8, Fat 6.8, SaturatedFat 0.9, Sodium 407.6, Carbohydrate 40.8, Fiber 8.2, Sugar 0.7, Protein 8.3
CHICKPEA, BULGUR, AND TOMATO PILAF
Make and share this Chickpea, Bulgur, and Tomato Pilaf recipe from Food.com.
Provided by dicentra
Categories Grains
Time 15m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Combine bulgur and water in a large bowl.
- Cover and let stand 30 minutes.
- Add the tomato and next 9 ingredients (tomato through chickpeas); stir well. Cover and chill. Serve with pita bread.
Nutrition Facts : Calories 378.4, Fat 10, SaturatedFat 1.4, Sodium 682.5, Carbohydrate 63.4, Fiber 10.9, Sugar 2.3, Protein 11.6
BULGAR, CHICKPEAS, & TOMATOES
This Syrian comes from Madhur Jaffrey's World of the East Vegetarian Cooking. I never peel the tomatoes. I tried one time and I think it's too much trouble. Plus, the little tomato skins look like confetti.
Provided by mliss29
Categories Grains
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil over medium heat.
- Stir & saute onion 2 minutes until soft.
- Add tomatoes. Stir and cook 3-4 minutes until pastelike.
- Add chickpeas, 1/2 tsp salt, & parsley. Cook 10 minutes on lowish heat, stirring gently.
- Add bulgar, 1 cup water, & 1/2 tsp salt. Stir & bring to a simmer.
- Cover, turn heat to very low & simmer 35 minutes.
- Turn off heat. Remove lid & quickly cover pot with a dishtowel.
Nutrition Facts : Calories 307.8, Fat 15.1, SaturatedFat 1.9, Sodium 906.5, Carbohydrate 37.8, Fiber 7.9, Sugar 2.9, Protein 7.5
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