Bulgur Wheat With Carrots Hazelnuts Recipes

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BULGUR WHEAT WITH CARROTS & HAZELNUTS



Bulgur wheat with carrots & hazelnuts image

Give your salad great texture by adding pumpkin seeds, sultanas and hazelnuts to wheat cooked in stock

Provided by Good Food team

Categories     Buffet, Side dish

Time 10m

Number Of Ingredients 8

600g bulgur wheat
140g sultana
1l hot vegetable or chicken stock
4 medium carrots , coarsely grated
100g pumpkin seed
100g toasted hazelnut , chopped
juice 1 large lemon
5 tbsp rapeseed oil

Steps:

  • Put the bulgur and sultanas in a bowl and pour over the hot stock. Cover with cling film and leave for 20-30 mins for the liquid to be absorbed. Once absorbed, run a fork through the grains to separate. Leave to cool.
  • Add the carrots, pumpkin seeds, hazelnuts, lemon juice and rapeseed oil, and season. Mix well and transfer to a large serving bowl.

Nutrition Facts : Calories 451 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 16 grams sugar, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 0.2 milligram of sodium

BULGUR WITH PEAS AND CARROTS



Bulgur with Peas and Carrots image

This quick-cooking bulgur dish goes well with meatloaf, chicken cutlets, or broiled salmon.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 5

1 cup bulgur
2 cups water
2 small carrots, diced medium
Coarse salt and ground pepper
1 cup frozen peas, thawed

Steps:

  • In a medium pot, cook bulgur over medium-high, stirring frequently, until lightly toasted and fragrant. Add water and carrots; season with salt and pepper. Bring to a boil; cover, reduce heat to medium-low, and cook 15 minutes. Remove from heat, add peas, and let stand, covered, 5 minutes. Fluff with a fork and serve immediately.

BULGUR WHEAT WITH VEGGIES



Bulgur Wheat With Veggies image

Make and share this Bulgur Wheat With Veggies recipe from Food.com.

Provided by Mysterygirl

Categories     Grains

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
4 ounces mushrooms, assorted
1 onion, chopped
2 garlic cloves, chopped
1 medium zucchini, diced
3 ounces bulgur wheat
3/4-1 cup vegetable broth
1 tablespoon flat leaf parsley, roughly chopped

Steps:

  • Heat oil in large pan over medium-high heat.
  • Slice mushrooms.
  • Add onion, garlic and mushrooms to pan.
  • Saute for about 2 minutes.
  • Add the zucchini and wheat, stirring for 3-4 minutes.
  • Add broth.
  • Cover and let simmer over low heat for about 25 minutes.
  • Remove from heat but don't remove the cover.
  • Allow to sit for about 20 minutes.
  • Fluff and sprinkle with parsley.

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