Fragrant Bulgur Pilaf Moosewood Recipes

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SIMPLE BULGUR PILAF



Simple Bulgur Pilaf image

Simple mild flavors, delicious side to any meat main dish. Also delicious served cold, tossed with chopped fresh garden veggies and a sprinkling of feta cheese as a veggie meal.

Provided by Susiecat too

Categories     Grains

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 tablespoons olive oil
8 ounces mushrooms, sliced
1 medium onion, diced
1 cup bulgur, coarse cut
2 cups water
salt and pepper, to taste

Steps:

  • Heat olive oil and saute onions until soft.
  • Turn heat up to high and add mushrooms, stirring frequently, until mushrooms are cooked and nicely browned.
  • Add bulgur, stir and cook briefly, 1-2 minutes.
  • Add water, mix once, then cover and cook over low heat until all water is absorbed, about 25 minutes.
  • Fluff briefly before serving.

Nutrition Facts : Calories 135.6, Fat 5, SaturatedFat 0.7, Sodium 8.1, Carbohydrate 20.8, Fiber 4.9, Sugar 1.5, Protein 4.2

FRAGRANT BULGUR PILAF (MOOSEWOOD)



Fragrant Bulgur Pilaf (Moosewood) image

From The Moosewood Restaurant Kitchen Garden book. Easily veganized- just leave out the feta cheese. Perfect for fresh summer herbs. Cook time is an estimate. We made this with mostly dried herbs and it still turned out great.

Provided by VegSocialWorker

Categories     < 60 Mins

Time 47m

Yield 6 serving(s)

Number Of Ingredients 15

3/4 cup diced onion
1/2 cup diced carrot
1/2 cup diced bell pepper (red or green)
2 tablespoons olive oil
1 1/2 cups bulgur
3 cups vegetable stock or 3 cups water
1/4 cup toasted ground nuts
1/4 cup fresh parsley
1/4 cup chopped fresh basil or 1 tablespoon dried basil
3 tablespoons chopped fresh spearmint or 1 1/2 tablespoons dried spearmint
2 tablespoons chopped fresh lovage or 2 tablespoons celery leaves
1 teaspoon soy sauce
1/4 teaspoon salt
fresh ground black pepper (to taste)
1 cup crumbled feta cheese (optional)

Steps:

  • Preheat oven to 300 degrees.
  • In an ovenproof skillet large enough to contain all the ingredients, saute the onion, carrot, and pepper in the oil.
  • When the onion and carrot have just softened, add the bulgur and saute for a minute or two, stirring constantly to prevent scorching.
  • Add all of the rest of the ingredients and bring to a boil.
  • Cover and bake for 20 minutes until all the liquid is absorbed.
  • Served topped with crumbled feta cheese, if desired.

Nutrition Facts : Calories 177.5, Fat 5.1, SaturatedFat 0.7, Sodium 169.7, Carbohydrate 30.5, Fiber 7.6, Sugar 1.8, Protein 5.1

BULGUR PILAF



Bulgur Pilaf image

Categories     Nut     Onion     Side     Steam     Vegetarian     Quick & Easy     Almond     Vegan     Bulgur     Coriander     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup finely chopped onion (1 small)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons whole coriander seeds
1 scant cup fine bulgur (see cooks' note, below)
1 cup boiling-hot water
1/3 cup slivered almonds,toasted
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Cook onion in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 7 minutes.
  • Meanwhile, wrap coriander seeds in a clean kitchen towel and coarsely crush by pressing with flat side of a large heavy knife.
  • Add coriander and bulgur to onion and cook, stirring, 2 minutes. Stir in hot water, then remove from heat and let stand, covered, until bulgur is softened, about 25 minutes. Fluff with a fork, then stir in almonds, salt, and pepper. Serve warm or at room temperature.

TOMATO-INFUSED BULGUR PILAF WITH FRESH BASIL



Tomato-Infused Bulgur Pilaf with Fresh Basil image

Provided by Maria Speck

Categories     Herb     Tomato     Vegetable     Side     Basil     Bulgur     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
1 cup red onion, cut into 1/4-inch dice (about 1 small)
1 clove garlic, peeled and crushed
1/2 teaspoon fine sea salt
2 tablespoons tomato paste
1/2 to 1 teaspoon Aleppo pepper
1 1/2 cups low-sodium chicken broth or vegetable broth
1 cup coarsely chopped fresh tomatoes or diced canned tomatoes
1 cup medium-coarse bulgur
1/4 cup chopped fresh basil, plus 2 tablespoons for garnish

Steps:

  • 1 Heat the olive oil in a 3- or 4-quart saucepan over medium heat until shimmering. Add the onion, garlic, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the onion softens and starts to brown at the edges, about 5 minutes. Add the tomato paste and Aleppo pepper and cook, stirring, until the mixture darkens, about 1 minute. Add the broth, the tomatoes with their juices, and the bulgur and bring to a boil, stirring and scraping the bottom of the pan.
  • 2 Decrease the heat to maintain a simmer, cover, and cook until the liquid is absorbed and the bulgur is tender but still slightly chewy, about 15 minutes. Add a tad more water if necessary. Remove the saucepan from the heat and season with the remaining 1/4 teaspoon salt. Taste for salt and adjust, and then stir in 1/4 cup of the basil. Cover and set aside for 3 minutes. Garnish with the remaining 2 tablespoons basil and serve.

TOASTED-BULGUR PILAF



Toasted-Bulgur Pilaf image

The bulgur in this protein-fiber side dish is toasted to bring out its deep, nutty flavor before being simmered in chicken stock.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 8

1 cup bulgur
3/4 cup homemade or store-bought low-sodium chicken stock
1 whole cinnamon stick
1 bay leaf
Coarse salt
1/2 cup salted, roasted almonds, coarsely chopped
1 tablespoon extra-virgin olive oil
Freshly ground pepper

Steps:

  • Heat a large skillet over medium-high heat. Add bulgur, and toast, stirring frequently, until golden and fragrant, 4 to 5 minutes.
  • Stir together toasted bulgur, stock, 3/4 cup water, cinnamon stick, bay leaf, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat; cover, and reduce heat to low. Simmer until all liquid is absorbed and bulgur is tender, 10 to 12 minutes. Discard bay leaf and cinnamon stick (or, if desired, leave in as a garnish). Stir in almonds and oil; season with salt and pepper.

FRAGRANT MILLET PILAF



Fragrant Millet Pilaf image

Saffron, orange rind and coriander seed make plain millet plain no more!

Provided by Alison

Categories     Side Dish     Grain Side Dish Recipes

Time 1h20m

Yield 4

Number Of Ingredients 16

1 tablespoon olive oil
1 cup minced onion
1 cup millet
1 teaspoon ground coriander seed
¼ teaspoon ground cinnamon
1 pinch saffron threads
1 teaspoon salt
ground black pepper to taste
2 ¾ cups water
8 ounces firm tofu
⅔ cup white wine
⅓ cup minced shallots
2 cloves garlic, minced
1 ⅓ cups frozen corn kernels
1 teaspoon grated orange zest
1 ½ cups chopped tomatoes

Steps:

  • In a heavy saucepan, heat the olive oil over medium heat. Add the onion and saute for 5 minutes, stirring frequently.
  • Mix the millet, coriander and cinnamon into the saucepan; saute for another minute or two, stirring constantly. Stir in the saffron threads, salt, pepper, and water. Bring the mixture to a boil over high heat, then cover the pan, and simmer for 30 minutes.
  • While the millet simmers, prepare the tofu: Cut the tofu into small cubes about the size of peas. Place the tofu in a saucepan, and cover it with the white wine. Add the shallots and the garlic. Place the pan over medium-high heat until the wine comes to a simmer, then turn the heat to low. Simmer the tofu for 10 minutes or until the wine is reduced by half.
  • When the millet has simmered for 30 minutes, add it and it's cooking liquid to the tofu. Mix in the corn and the orange rind. Stir well, then cover the pan and continue cooking for 5 minutes.
  • Stir the tomatoes into the millet. Season with salt and pepper, then spoon the millet pilaf onto plates. Garnish with the chopped green onions and serve.

Nutrition Facts : Calories 427.2 calories, Carbohydrate 61.1 g, Fat 11.2 g, Fiber 8.9 g, Protein 17.7 g, SaturatedFat 1.7 g, Sodium 602.9 mg, Sugar 6.8 g

BULGUR PILAF WITH DRIED FRUIT AND NUTS



Bulgur Pilaf With Dried Fruit and Nuts image

Provided by Martha Rose Shulman

Categories     breakfast, easy, weekday, main course

Time 40m

Yield Serves six

Number Of Ingredients 9

2 ounces dried apricots (about 1/3 cup)
2 ounces prunes (about 1/3 cup), pitted
1 cup coarse bulgur (#3)
2 tablespoons unsalted butter
1/2 teaspoon salt, or to taste
1/4 cup dark or golden raisins (or use half raisins, half-dried cranberries)
1/4 cup blanched almonds, lightly toasted
2 tablespoons pine nuts, lightly toasted
Plain Greek-style yogurt for serving

Steps:

  • Place the apricots and prunes in a bowl, cover with water and soak overnight or for several hours. Place a strainer over a bowl, and drain the dried fruit. Cut in thin slices.
  • Measure out 2 cups of the soaking water (or add enough water to make 2 cups), and bring to a simmer. Meanwhile, melt the butter in a saucepan over medium heat. Add the bulgur, and stir constantly for a few minutes until the bulgur smells toasty. Add the salt, dried fruit and water, and bring to a boil. Boil for five minutes, then reduce the heat and simmer gently for eight to 10 minutes until the water has been absorbed. Remove from the heat, cover with a clean dish towel and place a lid over the towel. Allow the bulgur to sit for 15 minutes.
  • Spoon the bulgur into a serving dish, top with the nuts and serve with plain yogurt on the side.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 9 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 134 milligrams, Sugar 8 grams, TransFat 0 grams

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