Freekeh Green Bulghur Stuffing Recipes
BULGUR STUFFING
Very nice alternative to rice. If you're looking for a healthy alternative to dressing, this dish has the flavors of stuffing - without the fat.
Provided by Juenessa
Categories Low Protein
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In small saucepan, bring chicken broth and salt to boil; add bulgur.
- Reduce heat; cover and simmer for 20-25 minutes, or until broth is absorbed and bulgur is tender.
- In small skillet, heat olive oil.
- Add vegetables and saute until onion is tender but not brown.
- Add garlic at the last minute or two.
- Stir in cooked bulgur.
- Salt and pepper to taste.
Nutrition Facts : Calories 94.1, Fat 2.5, SaturatedFat 0.5, Sodium 471.7, Carbohydrate 14, Fiber 3.2, Sugar 1, Protein 4.8
FREEKEH (GREEN BULGHUR) STUFFING
Found freekeh in an Arabic store. Though I am of Middle Eastern descent, this was an unfamiliar product. I have not made this recipe from www.greenwheatfreekeh.com.au as I just bought the box today. There are no other freekeh recipes on Recipezaar, so I thought we could expand our horizons together! (It looks like whole bulghur, only it's green.). NOTE: Cooking time does not include overnight soaking of freekeh. As Recipezaar would not accept 'freekeh', I had to use bulghur for the recipe to take.
Provided by dogsandwoods
Categories Grains
Time 2h
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Drain and squeeze the water from the freekeh.
- In small bowl, lightly beat eggs until thoroughly mixed.
- In another bowl, mix remaining ingredients.
- Add egg mixture to freekeh mixture and mix thoroughly.
- Stuff the small or medium turkey or large chicken.
- If you can stuff the bird a few hours ahead of time, the flavors will mingle better with the bird.
- NOTE: Keep stuffed bird in fridge until ready to cook. Do not store at room temperature.
Nutrition Facts : Calories 75.8, Fat 2.5, SaturatedFat 0.8, Cholesterol 93, Sodium 77.7, Carbohydrate 10.5, Fiber 1.8, Sugar 7, Protein 3.6
HOW TO COOK FREEKEH
Freekeh is an ancient grain made from roasting the young, green grains of durum wheat, and it has been a staple in Middle-Eastern and North African cuisines for centuries. It's a nutritional powerhouse that cooks up quickly into a slightly firm and chewy grain with a nutty, smoky, and savory flavor. It's a great substitute for grains like quinoa, wheatberries, and farro.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Yield Makes about 2 cups
Number Of Ingredients 2
Steps:
- In a medium saucepan, bring 2 1/2 cups water to a boil. Add freekeh and 1/2 teaspoon salt. Reduce heat to medium-low and simmer, covered, until freekeh is tender and liquid is absorbed, about 20 minutes.
- Remove from heat and let stand, covered, 5 minutes. Use immediately or spread on a rimmed baking sheet and let cool.
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