BULGUR PILAF (WITH TOMATOES AND CHICKPEAS)
This vegetarian Bulgur Pilaf is a Middle Eastern dish that is so flavourful and a great alternative to rice. Cooked with onions, tomatoes and chickpeas, you only need a few ingredients to make one of the best sides ever!
Provided by Amina Al-Saigh
Categories Sides
Number Of Ingredients 10
Steps:
- In a non-stick pan, start by adding the vegetable oil and cooking the onion on medium heat for 3-5 minutes until softened
- Add the tomato paste, diced tomato and chicken stock cube and continue to cook for 5 minutes, stirring often
- Wash and drain the chickpeas and add them to the pot along with the 3.5 cups water, salt, and black pepper. Allow everything to come to a boil
- Once boiling, add the washed and drained bulgur and mix well. Cover the pot, turn the heat down to low, and allow it to cook undisturbed for 20 minutes
- After 20 minutes, turn the heat off and let it stand for 5-10 minutes. Fluff with a fork and serve
BULGUR PILAF WITH ROASTED TOMATOES, ONIONS, AND GARBANZO BEANS
Categories Bean Onion Tomato Side Roast Low Fat Vegetarian Lunch Healthy Vegan Dill Parsley Bulgur Simmer Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 (side-dish) servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Spread tomatoes and onion in large roasting pan. Drizzle with oil. Sprinkle with salt and pepper. Roast 30 minutes, stirring occasionally. Stir in garbanzo beans and garlic. Roast until onion is golden, stirring occasionally, about 25 minutes longer. Remove pan from oven. Add 2 1/2 cups water to pan and stir, scraping up browned bits.
- Transfer roasted vegetable mixture to large saucepan. Bring to boil. Stir in bulgur. Reduce heat to low, cover and simmer until bulgur is tender and liquid is absorbed, about 10 minutes.
- Stir 3 tablespoons parsley, 1 1/2 tablespoons dill and lemon juice into pilaf. Season to taste with salt and pepper. Transfer to bowl. Sprinkle pilaf with remaining 1 tablespoon parsley and 1/2 tablespoon dill.
- *Also called cracked wheat, bulgur is available at natural foods stores and many supermarkets nationwide.
CHICKPEA, BULGUR, AND TOMATO PILAF
Make and share this Chickpea, Bulgur, and Tomato Pilaf recipe from Food.com.
Provided by dicentra
Categories Grains
Time 15m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Combine bulgur and water in a large bowl.
- Cover and let stand 30 minutes.
- Add the tomato and next 9 ingredients (tomato through chickpeas); stir well. Cover and chill. Serve with pita bread.
Nutrition Facts : Calories 378.4, Fat 10, SaturatedFat 1.4, Sodium 682.5, Carbohydrate 63.4, Fiber 10.9, Sugar 2.3, Protein 11.6
BULGUR PILAF WITH CHICKPEAS
Adapted from "The PDQ Vegetarian Cookbook" by Donna Klein. The recipe recommends fancy (fine grain) bulgur as it cooks faster, although none of the stores I went to had more than one kind to pick from so I took what I could get (I believe it was medium). The original recipe also called for frozen chopped onion and jarred minced garlic - I used fresh. This recipe was my first experience with toasted sesame oil - delicious!
Provided by emcmonnies
Categories One Dish Meal
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, combine bulgur and boiling water. Let stand 10 minutes to soften.
- In a deep-sided skillet with a lid heat olive oil and sesame oil over medium heat.
- Add the onion and cook, stirring until softened, about 3 minutes.
- Add the garlic and cook, stirring constantly, about 1 minute.
- Add the chickpeas, broth, reserved bulgur (and any accumulated water at bottom of bowl), pimiento (if using), cumin, salt and pepper. Stir well to combine; bring mixture to boil over high heat.
- Reduce heat to low, cover and simmer until the bulgur has absorbed all the liquid, about 15 minutes.
- If the bulgur seems to wet (it should be moist but not soggy), increase heat to medium and cook, uncovered, stirring often, until fairly dry.
- Fluff with a fork and serve warm.
Nutrition Facts : Calories 251.8, Fat 6.8, SaturatedFat 0.9, Sodium 407.6, Carbohydrate 40.8, Fiber 8.2, Sugar 0.7, Protein 8.3
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