Bulgur With Pasta Recipes

HOW TO COOK BULGUR

Steps:

• Combine bulgur, 1 1/2 cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook over low heat until tender, about 12 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool.

MEDITERRANEAN BULGUR BOWL

Steps:

• In a 6-qt. stockpot, combine the first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until tender, 10-12 minutes. Stir in garbanzo beans; heat through., Remove from heat; stir in spinach. Let stand, covered, until spinach is wilted, about 5 minutes. Stir in remaining ingredients. Serve warm, or refrigerate and serve cold.

25 EASY WAYS TO COOK WITH BULGUR

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

BULGUR WITH OLIVES AND MUSHROOMS

Steps:

• Rinse bulgur wheat in water and drain.
• Pour oil into a heavy-bottomed saucepan or casserole and place over high heat. Add mushrooms and cook, stirring, until they begin to brown.
• Add onion, lower heat and continue to saute until the onion is soft and beginning to brown.
• Stir in oregano, garlic, olives and bulgur. Pour in stock or water, cover, reduce heat and cook for about 20 minutes, until water is absorbed and the bulgur is tender.
• Check for seasoning. The olives should make additional salt unnecessary. Stir in parsley and basil and serve.

BULGUR WITH EVERYTHING

Steps:

• Heat oil in large skillet; add onion and saute over medium heat until onion begins to take on color and soften.
• Add bulgur and stir to coat well. Add tomatoes and liquid from can, breaking tomatoes as you put them in skillet. Add oregano. Stir. Reduce heat, cover and simmer about 15 minutes, until bulgur is almost tender.
• Stir in cottage cheese. Drain liquid from corn and stir in. Season with salt and pepper. Sprinkle with cheese.
• Run under broiler to melt cheese and brown a little.

BULGUR WITH PASTA

Steps:

• Boil 2 cups water. Pour the water over the bulgur in a heatproof container. Cover and let stand until the water is absorbed, about 30 minutes. Or combine the water and bulgur in a small saucepan and simmer until the water is absorbed, about 15 minutes.
• Meanwhile, cook the pasta according to package directions and drain.
• Combine the cooked bulgur and pasta in a serving container. Stir in the margarine to melt. Then stir in the Parmesan cheese and scallions. Season with salt and pepper, and serve.
• Bulgur is made from steamed and cracked whole wheat berries. When cooked, it has a chewy texture and a flavor that is reminiscent of brown rice, though somewhat nuttier. A staple in Near and Middle Eastern cuisine, bulgur is perhaps best known as the main ingredient in tabbouleh salad. This easy-to-prepare whole grain is a great addition to a healthy, varied diet. Basic cooking directions are above (Step 1).
• Use bulgur as a bed of grain for hearty bean dishes. It's especially good with chickpeas and black-eyed peas.
• Bulgur pilafs can be made by adding cooked beans or toasted nuts to the cooked grain; dried fruits, chopped scallion, and fresh herbs are good embellishments.
• Like other grains, bulgur makes a tasty base for hearty cold salads such as Fruited Bulgur Salad (page 48).
• Calories: 227
• Total Fat: 5g
• Protein: 8g
• Carbohydrate: 36g
• Cholesterol: 3mg
• Sodium: 125mg