Bulgur Pilaf Recipes

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BULGUR PILAF



Bulgur Pilaf image

Bulgur Pilaf is a Middle Eastern dish made with vegetables and spices. It's made in three easy steps and takes less than 25 minutes!

Provided by Sarah Bond

Categories     Side Dishes

Time 25m

Number Of Ingredients 10

1 Tbsp olive oil (or butter, 15 mL)
1 medium white onion (diced, about 1 cup)
2 cloves garlic (minced)
1 green bell pepper (diced)
2 roma tomatoes (diced)
3 Tbsp tomato paste (40 g)
1 ½ cups uncooked bulgur (340 g)
2 ½ cups water (590 mL)
¼ tsp each salt and pepper
Serving suggestions: olives, sliced red onion, parsley, slivered almonds, feta cheese

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.

Nutrition Facts : ServingSize 1 serving, Calories 253 kcal, Carbohydrate 49.8 g, Protein 8.2 g, Fat 4.5 g, SaturatedFat 0.7 g, Sodium 173 mg, Fiber 11.9 g, Sugar 6 g

SIMPLE BULGUR PILAF



Simple Bulgur Pilaf image

Simple mild flavors, delicious side to any meat main dish. Also delicious served cold, tossed with chopped fresh garden veggies and a sprinkling of feta cheese as a veggie meal.

Provided by Susiecat too

Categories     Grains

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 tablespoons olive oil
8 ounces mushrooms, sliced
1 medium onion, diced
1 cup bulgur, coarse cut
2 cups water
salt and pepper, to taste

Steps:

  • Heat olive oil and saute onions until soft.
  • Turn heat up to high and add mushrooms, stirring frequently, until mushrooms are cooked and nicely browned.
  • Add bulgur, stir and cook briefly, 1-2 minutes.
  • Add water, mix once, then cover and cook over low heat until all water is absorbed, about 25 minutes.
  • Fluff briefly before serving.

Nutrition Facts : Calories 135.6, Fat 5, SaturatedFat 0.7, Sodium 8.1, Carbohydrate 20.8, Fiber 4.9, Sugar 1.5, Protein 4.2

TURKISH BULGUR PILAF RECIPE



Turkish Bulgur Pilaf Recipe image

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

2 tbsp oil (or butter)
1 onion (chopped, medium sized (approximately 1 cup))
1 green pepper (seeded jalapeno or a small bell pepper would work (approximately 1/2 cup))
2 tbsp tomato paste
1 teaspoon ground cumin
1 cup coarse bulgur (both coarse and extra coarse bulgur would work for this recipe)
1 fresh tomato (cut into small cubes (approximately 1 cup))
1 can chickpeas (drained and rinsed )
2 cups water (boiling water (or you can use vegetable stock))
1 teaspoon salt
1/4 teaspoon ground black pepper
handful of Italian (or flat leaf parsley, chopped)

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



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

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.

HERBED BULGUR-LENTIL PILAF



Herbed Bulgur-Lentil Pilaf image

Provided by Ellie Krieger

Categories     side-dish

Time 1h30m

Yield 4 servings, 1 serving equals 1 cup pilaf

Number Of Ingredients 13

1/2 cup green lentils
1 cup bulgur
4 cups low-sodium chicken broth
1 tablespoons plus 2 teaspoons olive oil
1 small red onion, finely diced (1 cup)
1 yellow pepper, seeded and finely diced
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh chives
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 300 calorie, Fat 8 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 370 milligrams, Carbohydrate 47 grams, Fiber 11 grams, Protein 15 grams, Sugar 3 grams

TURKISH BULGUR PILAF RECIPE



Turkish Bulgur Pilaf Recipe image

Turkish style bulgur pilaf is a classic hearty and healthy side dish dish that is very easy to make. It's a great alternative to rice and can be served with many dishes.

Provided by Shadi HasanzadeNemati

Categories     Side Dish

Time 45m

Number Of Ingredients 10

2 cups bulgur (coarse)
2 tbsp olive oil
1 large onion (diced)
3 cloves garlic (minced)
1 green pepper (diced)
3 roma tomatoes (chopped)
1 1/2 tbsp tomato paste
1/2 tsp salt
1/2 tsp black pepper
3 1/2 cup water

Steps:

  • Place the bulgur in a bowl and rinse a few times. Set it aside.
  • Heat the olive oil in a pot over medium heat. Sauté the onion until translucent and then add the minced garlic. Cook for a minute.
  • Add in the diced green pepper and cook for a few minutes until it softens.
  • Add in the chopped tomatoes and stir well. Cook until they start releasing their juice.
  • Add the tomato paste and stir well so it combines with the other ingredients.
  • Add the salt and pepper and add in the rinsed bulgur. Stir well.
  • Turn the heat to medium high and add in the water. Once it comes to a simmer, lower the heat to medium, cover with a lid and cook for about 20-25 minutes until the water is almost completely evaporated.
  • Wrap the lid in a clean kitchen towel and place it on the pot. Turn the heat to medium low and cook for another 10 minutes.
  • Turn the heat off the let the bulgur sit for 5 minutes untouched, then fluff it with a fork and serve.

Nutrition Facts : Calories 340 kcal, Carbohydrate 62 g, Protein 10 g, Fat 8 g, SaturatedFat 1 g, Sodium 366 mg, Fiber 15 g, Sugar 5 g, ServingSize 1 serving

FRUIT AND NUT BULGUR PILAF



Fruit and Nut Bulgur Pilaf image

My mother made this nutritious side dish all the time when we were growing up. I enhanced the recipe with a bigger variety of dried fruit to find an interesting balance between the sweet and salty flavors. -Ninette Holbrook, Orlando, FL

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 10 servings

Number Of Ingredients 9

1 tablespoon canola oil
2 cups bulgur
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups vegetable broth
1/2 cup slivered almonds, toasted
1/2 cup golden raisins
1/2 cup dried cranberries
1/2 cup dried apricots, chopped

Steps:

  • In a large saucepan, heat oil over medium-high heat; cook and stir bulgur until toasted. Stir in salt, pepper and broth; bring to a boil. Reduce heat; simmer, covered, until tender and liquid is almost absorbed, 10-12 minutes., Stir in 1/3 cup each of the almonds, raisins, cranberries and apricots. Serve with the remaining almonds and fruit.

Nutrition Facts : Calories 199 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 348mg sodium, Carbohydrate 38g carbohydrate (13g sugars, Fiber 5g fiber), Protein 5g protein.

TOASTED-BULGUR PILAF



Toasted-Bulgur Pilaf image

The bulgur in this protein-fiber side dish is toasted to bring out its deep, nutty flavor before being simmered in chicken stock.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 8

1 cup bulgur
3/4 cup homemade or store-bought low-sodium chicken stock
1 whole cinnamon stick
1 bay leaf
Coarse salt
1/2 cup salted, roasted almonds, coarsely chopped
1 tablespoon extra-virgin olive oil
Freshly ground pepper

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.

SPICED BULGUR PILAF WITH FISH



Spiced bulgur pilaf with fish image

Use sustainable white fish in this North African-inspired rice one-pot with harissa and apricot - full of iron, fibre and 2 of your 5 -a-day

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 11

1 tbsp olive oil
2 onions , finely sliced
3 carrots , grated
2 tsp cumin seed
2 tbsp harissa
200g bulgur wheat
6 dried apricots , chopped
700ml weak chicken stock (we made using 1 stock cube)
200g baby spinach
4 firm white fish fillets
4 thin lemon slices

Steps:

  • Heat the oil in a lidded flameproof casserole dish. Tip in the onions and cook for 10 mins until soft and golden. Add the carrots and cumin, and cook for 2 mins more. Stir through the harissa, bulgur and apricots, pour over the stock and bring to the boil. Cover and simmer for 7 mins.
  • Add the spinach and stir through until just wilted. Arrange the fish fillets on top, pop a slice of lemon on each and season. Replace the lid and cook for 8 mins, keeping over a low-ish heat.
  • Turn heat to low and cook for 7-8 mins more until the fish is cooked through and the bulgur is tender. Season with pepper and serve.

Nutrition Facts : Calories 416 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 1 milligram of sodium

PLAIN BULGUR PILAF



Plain Bulgur Pilaf image

Categories     Bulgur     Boil

Yield serves 6-8

Number Of Ingredients 4

4 1/2 cups water or stock (or you may use 2 bouillon cubes)
3 cups coarse-ground bulgur, washed in cold water and drained
Salt and pepper
4-5 tablespoons butter, cut into small pieces, or vegetable oil

Steps:

  • Bring the water or stock to the boil in a large pan and pour in the bulgur. Add salt and pepper (taking into account the saltiness of the stock) and cook, covered, over low heat for 10-15 minutes, until it is tender and all the liquid is absorbed, adding a little water if it becomes too dry.
  • Stir in the butter or oil and leave off heat, covered, for 15 minutes, to allow the wheat to swell and become tender before serving.
  • Variations
  • For a grand and delicious pilaf, stir in 2-3 tablespoons toasted pine nuts or slivered almonds and 2 tablespoons raisins when you pour in the bulgur.
  • For burghul bil shaghria, use half the amount of bulgur with 1/2 pound dry vermicelli broken into small pieces in your hands and toasted in a dry frying pan or under the broiler, stirring often, until browned.

BULGUR WHEAT PILAF



Bulgur Wheat Pilaf image

We love this with Chicken Supreme Kiev-Style recipe #175757. From Jacques Pepin's cookbook, Good Life Cooking. The cooking time includes reconsituting the bulgur wheat by soaking it in hot water for about 45 minutes. Once that's done, the rest of the recipe will take about 10 minutes to cook.

Provided by Annisette

Categories     Grains

Time 1h13m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup cracked bulgur wheat
1 1/2 cups boiling water
1 tablespoon olive oil
1 red onion, peeled and chopped (1 1/4 cups)
2 garlic cloves, peeled, crushed, and chopped (1 teaspoon)
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/2 cup frozen baby peas
1 1/2 teaspoons unsalted butter

Steps:

  • Place bulgur in a heat-proof bowl and pour 1 1/2 cups boiling water over it. Let stand for 45 minutes to 1 hour, until most of the water is absorbed by the wheat. Drain.
  • Heat oil in saucepan. Saute onion for about 3 minutes. Add garlic, salt, pepper. Saute for 10 seconds.
  • Stir the drained bulgur wheat into the onion mixture. Cook for 4-5 minutes. The excess moisture will cook away and then the wheat will begin to brown and become fluffy.
  • Add in the frozen peas. Mix well and cook for about 1 minute longer. Stir in the butter.
  • Serve immediately.

BULGUR PILAF WITH CHICKPEAS AND HERBS



Bulgur Pilaf With Chickpeas and Herbs image

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

1 cup dried chickpeas, soaked in 1 quart water for six hours or overnight and drained
Salt to taste
1 cup coarse bulgur wheat
2 tablespoons extra virgin olive oil
1 bunch scallions, finely chopped
2 large garlic cloves, minced
1/4 cup finely chopped flat-leaf parsley, or a mixture of parsley and dill
2 tablespoons finely chopped fresh mint
Juice of 1 lemon

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

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From turkishfoodie.com


BULGUR PILAVI (TURKISH BULGUR RICE PILAF) WITH TOMATOES - COOKING …
2021-08-16 Add orzo or vermicelli and fry until they turn golden brown. Add the bulgur and stir until nicely combined for a few more minutes. Add the tomato paste, sun-dried tomatoes, and chopped tomato, sauté for a few minutes. Pour in hot chicken stock or vegetable stock, add the seasoning and give it a good stir.
From cookingorgeous.com


MEDITERRANEAN BULGUR PILAF RECIPE | MYRECIPES
Recipes; Mediterranean Bulgur Pilaf; Mediterranean Bulgur Pilaf. Rating: Unrated. Be the first to rate & review! Since this is a meat-free pilaf, we call for vegetable broth. But use chicken broth if you wish; the carbo rating will be the same. Recipe by Oxmoor House January 2005 Pin Print More. Facebook Tweet Email Send Text Message. Gallery. Recipe Summary. Yield: 6 …
From myrecipes.com


BULGUR PILAF OR "PIRDA" IN ASSYRIAN | HILDA'S KITCHEN BLOG
2018-05-27 Step 3: Mix tomato paste, salt, and one cup of hot water and whisk to dissolve. Pour the mixture over the bulgur in the pot and stir to combine. Cover the pot with the lid and cook over very low heat, for twenty minutes. Stir halfway through. Step 4: …
From hildaskitchenblog.com


EASY BULGUR PILAF - NIFTYRECIPE.COM
Bulgur can be cooked in different ways. The easiest is to fill the cereal with boiling water, cover with a lid and leave to swell. Bulgur can also be cooked as an ordinary cereal, in a small amount of water with salt. Today I offer to your attention the bulgur pilaf with vegetables, the cooking recipe is simple and fast. It turns out very tasty and useful side dish to meat or fish.
From niftyrecipe.com


DELICIOUS TURKISH BULGUR PILAF RECIPE, HOW TO BULGUR PILAF
Then add 2 cups Coarse bulgur. Add 1 teaspoon ...
From turkfoodsrecipes.com


BULGUR PILAF - BETTER HOMES & GARDENS
Step 2. In a medium saucepan combine tomato juice-water mixture, green onions, bouillon granules, and thyme. Step 3. Bring mixture to boiling; add bulgur. Cover and simmer for 12 minutes. Stir in tomatoes and raisins. Cover and simmer for 3 to 5 minutes more or until bulgur is tender and all the liquid is absorbed. Makes 6 servings.
From bhg.com


EASY BULGUR PILAF - BONAPPETEACH
2021-08-22 Stir with a wooden spoon or spatula until they're golden brown and smell fragrant. 3. Add in the bulgur wheat over the browned egg noodles. Add in the salt and pour in the chicken stock and cover with a lid. 4. Reduce the heat to low and let it cook until the liquid is fully evaporated. This is about 25-30 minutes.
From bonappeteach.com


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