Bulgur With Raisins And Pine Nuts Recipes

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BULGUR WITH RAISINS AND PINE NUTS



Bulgur with Raisins and Pine Nuts image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toast 1 cup bulgur in olive oil in a saucepan over medium heat, stirring, 5 minutes. Add 1 1/2 cups water and 1/2 teaspoon kosher salt. Bring to a boil, then reduce the heat to low; cover and simmer until the water is absorbed, 12 minutes. Stir in 1/4 cup chopped mixed parsley, mint and/or scallions, 2 tablespoons each olive oil, toasted pine nuts and chopped raisins, and the juice of 1/2 lemon. Season with salt.

BULGUR SALAD WITH PINE NUTS AND RAISINS



Bulgur Salad With Pine Nuts and Raisins image

Make and share this Bulgur Salad With Pine Nuts and Raisins recipe from Food.com.

Provided by MarBear

Categories     Grains

Time 47m

Yield 1 salad, 8 serving(s)

Number Of Ingredients 12

1 1/2 cups water
1 cup Bulgar wheat
1/4 cup raisins
1 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon saffron thread, crushed
1/4 teaspoon cayenne pepper
1 tablespoon extra virgin olive oil
1 cup chopped fresh Italian parsley
1/2 cup pine nuts
1/4 cup finely chopped fresh basil

Steps:

  • Bring water to a boil in large saucepan over high heat. Reduce heat to medium; add bulgur wheat,raisins,salt,cumin,cinnamon,saffron and cayenne pepper. Cook and stir 1 minute.
  • Remove from heat; cover and let stand 15 minutes. Fluff bulgur with fork; place in medium bowl.
  • Refrigerate 30 minutes or until cool. Stir in oil until blended. Gently stir in parsley, pine nuts and basil.

BULGUR PILAF WITH RAISINS AND PINE NUTS



Bulgur Pilaf with Raisins and Pine Nuts image

Categories     Nut     Side     Fry     Raisin     Pine Nut     Bulgur     Boil

Yield serves 6-8

Number Of Ingredients 6

4 1/2 cups chicken stock (page 143) (or you may use a bouillon cube) or water
3 cups (1 pound) coarse-ground bulgur, washed in cold water and drained
Salt and pepper
1/2 cup pine nuts
4-5 tablespoons butter or vegetable oil
1/3 cup black or golden raisins, soaked in water for 1/2 hour

Steps:

  • Bring the water or stock to boil in a pan. Add the bulgur, salt (taking into account the saltiness of the stock), and pepper and stir, then cook, covered, on very low heat for about 15 minutes, or until the liquid is absorbed and the grain tender. Turn off the heat and leave, covered, for 10 minutes, or until the grain is plump and tender.
  • Fry the pine nuts in a tablespoon of the butter or oil, shaking the pan until golden. Stir it into the bulgur with the remaining butter or oil and the drained raisins and heat through.

LIME-SCENTED BULGAR PILAF WITH RAISINS AND PINE NUTS



Lime-Scented Bulgar Pilaf With Raisins and Pine Nuts image

Bulgar wheat dishes are particularly popular in Turkey where delicately flavored pilafs are often served.

Provided by morgainegeiser

Categories     Turkish

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 teaspoon olive oil
1 cup finely chopped onion
2 cups vegetable broth
2 cups bulgur wheat, uncooked
1/3 cup raisins
1 teaspoon grated fresh lime peel
1/2 teaspoon ground cinnamon
1/4 teaspoon dill weed
1/8 teaspoon salt
1/8 teaspoon dried thyme
2 tablespoons pine nuts

Steps:

  • Heat oil in a medium saucepan over medium heat. Add onion. Cook 5 minutes, stirring frequently and adding small amounts of water if necessary, about a tablespoon at a time, to prevent sticking.
  • Add broth and bring to a boil. Stir in remaining ingredients, except pine nuts, cover, reduce heat to low, and cook 10 minutes.
  • Remove from heat and let stand covered, 5 minutes.
  • Fluff bulgar with a fork and spoon into a shallow serving bowl.
  • Top with toasted pine nuts.

Nutrition Facts : Calories 111.8, Fat 2.9, SaturatedFat 0.3, Sodium 53.3, Carbohydrate 20.9, Fiber 3.6, Sugar 6.1, Protein 2.8

TOMATOES STUFFED WITH BULGUR AND PINE NUTS



Tomatoes Stuffed with Bulgur and Pine Nuts image

Categories     Onion     Tomato     Side     Vegetarian     Pine Nut     Lentil     Summer     Chard     Bulgur     Gourmet     Vegan     Pescatarian     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 15

6 large tomatoes (3 lb)
1 1/4 teaspoons salt
2 tablespoons lentils (preferably French green lentils)
1 1/2 cups water
1/4 cup extra-virgin olive oil
1/2 cup pine nuts
1 large onion, finely chopped
1/2 cup bulgur (preferably coarse)
1 lb Swiss chard or spinach, stems discarded and leaves thinly sliced (4 cups)
1/4 teaspoon black pepper
1/2 cup dried currants
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice
Accompaniment: yogurt garlic sauce

Steps:

  • Cut off and discard top third of tomatoes and scoop out insides (leave shells intact for stuffing), transferring to a sieve set over a bowl to drain excess liquid. Coarsely chop tomato from sieve and reserve for making braised eggplant .
  • Sprinkle insides of tomato shells with 1/2 teaspoon salt and drain upside down on a rack set in a pan while preparing filling.
  • Simmer lentils in 1/2 cup water in a small saucepan until just tender, 18 to 20 minutes. Drain in a sieve, then rinse under cold water and drain well.
  • Heat oil in a 5-quart heavy pot over moderate heat until hot, then cook pine nuts, stirring, until golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain.
  • Cook onion in oil remaining in pot over moderate heat, stirring occasionally, until softened but not browned, 6 to 8 minutes. Add bulgur, chard, remaining 3/4 teaspoon salt, and pepper and cook, stirring, until greens are wilted, about 2 minutes. Add remaining cup water, then remove from heat and let stand, covered, until bulgur is tender, about 30 minutes.
  • Stir in pine nuts, currants, parsley, dill, lemon juice, lentils, and salt and pepper to taste. Spoon filling into tomato shells.

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