Burgul Plain And Simple Recipes

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LEBANESE BULGUR



Lebanese Bulgur image

This delicious recipe is from Burt Green and is my favorite way to eat whole wheat bulgur. It easy and fabulous as a side dish for a wide variety of meat or vegetarian meals. Please try this.

Provided by Geema

Categories     Grains

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/3 cup olive oil
1 onion, chopped
2 garlic cloves, minced
1 teaspoon dried basil
1 cup bulgur
1 cup tomatoes, seeded and chopped
1 1/2 cups vegetable broth or 1 1/2 cups chicken broth, heated
1 tablespoon honey
1 tablespoon tomato paste
salt and pepper
1 pinch cayenne (optional)
2 tablespoons chopped fresh parsley

Steps:

  • Heat the oil in a medium saucepan over medium heat.
  • Add the onion and cook until lightly browned, about 3 minutes.
  • Add the garlic and cook for another minute.
  • Stir in the tomatos and basil, cooking 2 more minutes.
  • Stir the bulgur into the tomato mixture, making sure that the bulgur is well coated.
  • Stir in the hot broth, reduce the heat to low and cook, covered, for 5 minutes.
  • Add the honey, tomato paste, salt, pepper and cayenne to the bulgur mixture.
  • Continue to cook, covered until the bulgur is tender and all the liquid has been absorbed, about 25 minutes.
  • Turn off the heat and let sit for 10 minutes.
  • Sprinkle the parsley over the top.

Nutrition Facts : Calories 320.3, Fat 18.6, SaturatedFat 2.6, Sodium 43, Carbohydrate 36.7, Fiber 7.8, Sugar 7.3, Protein 5.4

BASIC BULGUR



Basic Bulgur image

Bulgur comes in different sizes and textures, but for the basic kind they sell in the bulk aisle where I shop, this cooking technique works perfectly. This can be dressed up in all kinds of different ways -- buy making it with stock instead of water, by adding sauteed onions, by throwing in chopped veggies and dressing at the end and making a salad; whatever. This is just the basic technique. You can change the amounts to whatever you want -- the important thing is just that you have twice as much water as bulgur.

Provided by Becky 7

Categories     Grains

Time 20m

Yield 12 serving(s)

Number Of Ingredients 3

2 cups bulgur wheat
4 cups water
1 teaspoon salt

Steps:

  • Bring the water to a boil.
  • Add the salt and the bulgur.
  • Cover.
  • Turn the heat to low, so that it's simmering.
  • Let simmer for 15 minutes, until all the water is absorbed.
  • Enjoy!

Nutrition Facts : Calories 25.2, Fat 0.1, Sodium 196.9, Carbohydrate 5.6, Fiber 1.4, Protein 0.9

PLAIN HAMBURGERS



Plain Hamburgers image

Provided by James Beard

Categories     Sandwich     Beef     Ground Beef     Summer     House & Garden

Number Of Ingredients 1

Buy lean ground beef with no more than 25 to 30 per cent fat and allow at least 1/2 pound per person.

Steps:

  • If you are serving hamburgers on buns, make two patties of 1/4 pound each for each person.The less you handle the raw meat, the juicier the cooked hamburger will be, so form the patties gently, with a light touch.
  • Brush with melted butter or oil. Sear them well on both sides and then continue grilling, turning often, until they are as well done as you like them. Personally, I feel they should be crusty brown on the outside, but still juicy and rare in the middle. Season with salt and pepper as you turn.
  • Serve on hot toasted buns, or hot toasted French bread with a choice of good relishes and pickles. Don't forget the mustard (a sharp English type or one of the excellent French imports) and freshly grated horseradish for those who prefer something hot instead of the customary pickle condiments.

BULGUR AND GROUND BEEF CASSEROLE



Bulgur and Ground Beef Casserole image

I found this in a book from the American Heart Assoc. Haven't prepared it yet, but I plan to as it sounds good.

Provided by smiles4u

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup bulgur
1 1/2 cups cold water
1 lb lean ground beef
2 medium onions, chopped
1/2 cup fresh cilantro or 1/2 cup parsley, finely chopped
1 tablespoon fresh dill weed, chopped
1/4 teaspoon salt
pepper
4 medium tomatoes, chopped
1/2 cup canned low-sodium V8 juice
2 tablespoons fresh lemon juice

Steps:

  • In a medium bowl, soak bulgur in cold water for 15 to 30 minutes, or until soft. Set aside.
  • meanwhile, heat a heavy non-stick skillet over medium-high heat. Add beef and saute for 4 to 5 minutes or until meat is no longer pink. Drain fat from pan.
  • Add onions to skillet and cook until tender, 3 to 4 minutes.
  • Drain bulgur and add to meat mixture with cilantro, dill weed, salt, pepper, chipped tomatoes, vegetable juice and lemon juice. Stir gently.
  • Place mixture in a 10 x 10 x 2 inch baking dish or oven proof casserole dish.
  • Bake at 350 uncovered for 15 to 20 minutes or until heated thoroughly.

THE PERFECT BASIC BURGER



The Perfect Basic Burger image

Nothing beats a simple hamburger on a warm summer evening! Ground beef is blended with an easy to prepare bread crumb mixture. Pile these burgers with your favorite condiments, pop open a cool drink and enjoy!

Provided by Lindsay Perejma

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 35m

Yield 4

Number Of Ingredients 5

1 egg
½ teaspoon salt
½ teaspoon ground black pepper
1 pound ground beef
½ cup fine dry bread crumbs

Steps:

  • Preheat an outdoor grill for high heat and lightly oil grate.
  • In a medium bowl, whisk together egg, salt and pepper. Place ground beef and bread crumbs into the mixture. With hands or a fork, mix until well blended. Form into 4 patties approximately 3/4 inch thick.
  • Place patties on the prepared grill. Cover and cook 6 to 8 minutes per side, or to desired doneness.

Nutrition Facts : Calories 317.3 calories, Carbohydrate 10 g, Cholesterol 124.5 mg, Fat 17.8 g, Fiber 0.7 g, Protein 27.4 g, SaturatedFat 6.8 g, Sodium 474.5 mg, Sugar 0.9 g

MIDDLE EASTERN CHICKEN AND BULGUR



Middle Eastern Chicken And Bulgur image

Provided by Marian Burros

Categories     dinner, one pot, main course

Time 20m

Yield 2 servings

Number Of Ingredients 12

2 teaspoons olive oil
8 ounces skinless boneless chicken breasts
8 ounces whole onion or 7 ounces chopped (1 2/3 cups)
1 clove garlic
1/2 cup bulgur
1/8 teaspoon cardamom
1/8 teaspoon coriander
1/8 teaspoon cumin
1 1/2 cups no-salt-added chicken stock
1 lemon to yield 1/4 teaspoon grated rind and 1 teaspoon juice
Few shakes salt
Freshly ground black pepper to taste

Steps:

  • Heat on high a nonstick skillet that is large enough to hold all the ingredients. Reduce heat to medium-high, and add 1 teaspoon of the olive oil. Saute the chicken breasts until golden on both sides. Set aside.
  • Meanwhile, chop whole onion. Add the remaining oil to the pan, and saute the onion until it softens and begins to turn golden. Meanwhile, mince garlic and add.
  • Stir in the bulgur, cardamon, coriander and cumin and mix well. Add the stock, and reduce heat to medium-low. Return the chicken to the pan, cover and continue cooking until liquid has been absorbed.
  • Meanwhile, grate lemon rind, squeeze juice and add both to pan as chicken and bulgur cook. Season with salt and pepper, and serve.

Nutrition Facts : @context http, Calories 429, UnsaturatedFat 7 grams, Carbohydrate 50 grams, Fat 10 grams, Fiber 8 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 1159 milligrams, Sugar 9 grams, TransFat 0 grams

BULGUR VEGGIE BURGER



Bulgur Veggie Burger image

This recipe is a modified version from this month's Gourmet Magazine (June 2008). The burgers can be prepared on the grill or in a skillet. If you don't want to use a food processor, you can simply chop the onions finely and mash the beans and walnuts together before mixing in everything else by hand. Uncooked patties can be chilled, covered, up to 4 hours.

Provided by blucoat

Categories     Lunch/Snacks

Time 50m

Yield 4 burgers

Number Of Ingredients 11

1/2 cup chopped onion, divided in two
1 tablespoon olive oil, plus additional for brushing
1/2 cup bulgur
1 cup water
1 -1 1/2 cup canned pinto beans, rinsed and drained
1 1/2 tablespoons soy sauce
3/4 cup walnuts (2 1/2 oz)
2 garlic cloves, coarsely chopped
1/2 cup packed cilantro
3/4 teaspoon ground cumin
1/4 teaspoon cayenne

Steps:

  • Cook half of onion with 1/4 teaspoon salt in oil in a small heavy saucepan over medium heat, stirring occasionally, until golden, 5 to 7 minutes. Add bulgur and water and cook, covered, over low heat until water is absorbed, 15 to 18 minutes. Transfer to a bowl and stir in beans and soy sauce.
  • Pulse bulgur mixture, walnuts, garlic, cilantro, cumin, cayenne, a rounded 1/4 tsp salt, 1/2 teaspoon pepper, and remaining onion in a food processor until finely chopped.
  • Form rounded 1/2 cups of mixture into 4 (3 1/2-inch-diameter) patties. Chill at least 10 minutes.
  • While patties chill, stir together mayonnaise, zest, and juice.
  • GRILL DIRECTIONS: Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). Put perforated grill sheet on grill and preheat 10 minutes. Brush patties all over with oil. Oil grill sheet, then grill burgers on grill sheet, covered only if using a gas grill, carefully turning once, until golden brown, about 8 minutes total.
  • STOVETOP DIRECTIONS: Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook patties, carefully turning once, until golden brown, about 8 minutes total.

Nutrition Facts : Calories 301.3, Fat 18.6, SaturatedFat 2, Sodium 561.4, Carbohydrate 28.5, Fiber 8, Sugar 1.8, Protein 9.6

CHICKEN BULGUR SKILLET



Chicken Bulgur Skillet image

This recipe was passed on to me by a friend. I've altered it slightly to suit our tastes. We like it with a fresh green salad. -Leann Hilmer, Sylvan Grove, Kansas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 teaspoons olive oil
2 medium carrots, chopped
2/3 cup chopped onion
3 tablespoons chopped walnuts
1/2 teaspoon caraway seeds
1/4 teaspoon ground cumin
1-1/2 cups bulgur
2 cups reduced-sodium chicken broth
2 tablespoons raisins
1/4 teaspoon salt
1/8 teaspoon ground cinnamon

Steps:

  • In a large cast-iron or other heavy skillet, cook chicken in oil over medium-high heat until meat is no longer pink. Remove and keep warm. In the same skillet, cook and stir the carrots, onion, nuts, caraway seeds and cumin until onion starts to brown, 3-4 minutes. , Stir in bulgur. Gradually add broth; bring to a boil over medium heat. Reduce heat; add the raisins, salt, cinnamon and chicken. Cover and simmer until bulgur is tender, 12-15 minutes.

Nutrition Facts : Calories 412 calories, Fat 8g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 561mg sodium, Carbohydrate 51g carbohydrate (8g sugars, Fiber 12g fiber), Protein 36g protein.

BEEF BURGUNDY III



Beef Burgundy III image

I made this simple (but delicious) dish for my boyfriend, and by the end of the meal, I could tell I had graduated to 'prospective mate' status. That was 26 years ago, and I'm still making it for him. This is best served over wide egg noodles.

Provided by CapeCodLorrie

Categories     100+ Everyday Cooking Recipes

Time 2h20m

Yield 6

Number Of Ingredients 6

2 pounds sirloin tips, cubed
1 medium onion, chopped
12 ounces mushrooms, chopped
2 tablespoons butter
1 (10.75 ounce) can condensed golden mushroom soup
½ cup Burgundy wine

Steps:

  • In a Dutch oven over medium-high heat, sear beef on all sides. Stir in onion, and saute until golden brown. Add mushrooms, butter, mushroom soup and wine. Reduce heat, cover, and simmer for 2 hours.

Nutrition Facts : Calories 432.3 calories, Carbohydrate 8.3 g, Cholesterol 113.5 mg, Fat 28.2 g, Fiber 1.2 g, Protein 31.8 g, SaturatedFat 12 g, Sodium 472 mg, Sugar 2.4 g

BURGUL PLAIN AND SIMPLE



Burgul Plain and Simple image

This is a very healthy alternative to plain starchy old rice very good for diabetics and people watching their heart. My parents-in-law have this daily with curries and dals as they would have ordinary rice before my f-i-l's bypass surgery. This is good more of a tip than a recipe, actually.

Provided by Girl from India

Categories     Asian

Time 1h25m

Yield 2 serving(s)

Number Of Ingredients 3

150 g bulgur wheat (cracked wheat)
2 cups water (approx)
salt

Steps:

  • Wash the burgul lightly (one rinse) and soak the burgul in the water for an hour.
  • Put it on the stove in a non-stick pan till it comes to a boil.
  • Stir and cover simmered till all the water disappears and holes appear on the top of the burghul and it is cooked.
  • After the first time you may have to adjust the water depending on the quality of burgul you buy.
  • You may need to add some boiling water if you find the burgul is not done fully.
  • After the first time the measurements will be clear.
  • Note:You can fry an onion or even bacon in a little oil, then add the burgul and saute lightly and then add the water for richer variations for those who are not on a no oil/ fat diet.
  • I make pulaos too out of burgul when my in-laws come visiting.

Nutrition Facts : Calories 62.2, Fat 0.2, Sodium 8.5, Carbohydrate 13.9, Fiber 3.4, Sugar 0.1, Protein 2.3

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