LEMON-MINT BULGUR "RISOTTO" WITH GARLIC SHRIMP AND TOSSED SALAD
Steps:
- To make the risotto: In a medium saucepan, combine the water and salt and bring to a simmer. Keep warm over low heat. In a medium saute pan, heat the oil over medium heat. Add the green onions and cook until soft, about 1 minute, stirring constantly. Add the bulgur and cook until fluffy, about 2 minutes, stirring constantly. Add the warm water, 1/2 cup at a time, stirring frequently until each portion is absorbed before adding the next, about 20 minutes total. Remove from heat. Add the spinach, mint, lemon rind, and lemon juice. Stir until the spinach wilts, about 2 minutes. Keep the bulgur risotto warm until ready to serve.
- To make the shrimp: In a medium nonstick skillet, heat the oil over medium-high heat. Add the garlic and saute until soft, about 30 seconds. Add the salt, pepper, and shrimp, and saute until the shrimp are just cooked through, about 2 minutes. Remove from heat.
- To make the salad: In a large bowl, combine all ingredients and toss together. Add oil and vinegar and salt and pepper, to taste.
- Divide the Lemon-Mint Bulgur "Risotto" evenly among 4 small plates and arrange the Garlic Shrimp evenly over the "Risotto". Garnish with lemon wedges, if desired. Serve with Tossed Salad.
BULGUR "RISOTTO" WITH SPINACH AND BACON
Who knew bulgur could be such a great substitute for rice in risotto? And without all that stirring. No, bulgur won't replace Arborio rice anytime soon-but you'll be surprised at how good it can be.
Time 35m
Yield Makes 2 or 3 (main course) servings
Number Of Ingredients 9
Steps:
- Cook onion in oil in a 2-quart heavy saucepan over moderate heat, stirring, until softened. Add garlic and cook, stirring, 30 seconds.
- Add bulgur, broth, and water and bring to a boil. Reduce heat and simmer, covered, until bulgur is tender and creamy (like risotto), about 20 minutes.
- While bulgur is simmering, cook bacon in a skillet over moderate heat, stirring, until crisp, then drain on paper towels.
- Stir spinach into bulgur until wilted, then stir in parmesan, half of bacon, and salt and pepper to taste.
- Serve "risotto" sprinkled with remaining bacon.
BACON RISOTTO
Creamy risotto with crisp bacon. Plate the risotto and add one raw egg yolk to each serving if desired, allowing the diner to break the yolk and stir into the rice.
Provided by FURFNSLO
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Cook and stir the diced bacon in a large skillet over medium heat until browned, about 10 minutes. Drain the bacon and reserve.
- Bring the chicken stock to a boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot.
- Heat 2 tablespoons butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice and stir until the rice is coated in butter and has started to toast, 2 to 3 minutes. Reduce heat to medium; stir in one-third of the hot chicken stock and continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.
- Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter, the Parmesan cheese, and the reserved bacon. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 556.6 calories, Carbohydrate 73.8 g, Cholesterol 56.2 mg, Fat 21.5 g, Fiber 1.6 g, Protein 15.9 g, SaturatedFat 11 g, Sodium 1444.3 mg, Sugar 2 g
BULGUR RISOTTO WITH ASPARAGUS AND MUSHROOMS
This is a modified (healthier) version of a risotto recipe I found in Bon Apetit Magazine. My boyfriend says it tastes like something from a nice restaurant down the street. I'm posting it here for safe keeping
Provided by Punahouteach
Categories Grains
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until tender, about 5 minutes.
- Mix in bulgur and 1/2 cup broth and cook until absorbed, stirring often, about 5 minutes. Add 1/2 cup broth and a 1/2 cup wine, simmering after each addition and stirring often until liquid is absorbed.
- Mix in asparagus and mushrooms. Continue adding broth 1/2 cup at a time until bulgur is just tender and mixture is creamy, simmering after each addition and stirring often until broth is absorbed, about 20 minutes.
- Stir in most of the Parmesan, milk and tarragon.
- sprinkle individual servings with remaining parmesean.
BULGUR RISOTTO WITH PEAS AND ASPARAGUS
Categories Vegetable Appetizer High Fiber Asparagus Pea Spring Summer Healthy Bulgur Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6 as a first-course
Number Of Ingredients 11
Steps:
- Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until light golden, about 5 minutes. Mix in bulgur. Add 1/2 cup stock and cook until absorbed, stirring often, about 5 minutes. Add 1/2 cup stock 2 more times, simmering after each addition and stirring often until liquid is absorbed. Mix in asparagus. Continue adding stock 1/2 cup at a time until bulgur is just tender and mixture is creamy, simmering after each addition and stirring often until stock is absorbed, about 20 minutes. Add peas and cook 3 minutes longer. Stir in 3/4 cup Parmesan, cream, tarragon and remaining 1 tablespoon butter. Serve, passing additional grated Parmesan, if desired.
BACON AND WILD MUSHROOM RISOTTO WITH BABY SPINACH
This is from the latest Cooking Light, I am dying to make it but haven't had a chance yet; want it here so I can get the ingredients after work.
Provided by larchie
Categories One Dish Meal
Time 1h
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Heat large dutch oven over medium heat. Add bacon to pan, cook 8 minutes or until crisp, stirring occasionally. Remove bacon from pan with slotted spoon.
- Add shallots, oil, thyme, and garlic to drippings in pan; cook six minutes or until shallots are tender, stirring occasionally.
- Stir in mushrooms, cook 8 minutes, stirring occasionally.
- Add rice, cook 1 minute, stirring constantly.
- Stir in Madeira, cook 1 minute or until liquid is nearly absorbed, stirring constantly.
- Stir in 1 c stock, cook 4 minutes or until liquid absorbed, stirring constantly. Add remaining stock, 1/2 c at a time, until each portion of stock is absorbed before adding the next (25 minutes total).
- Stir in spinach, cook 1 minute.
- Remove from heat; stir in cheese, salt, and pepper. Sprinkle with bacon, and serve immediately.
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