Garlic Herb Bulgur Wheat Recipes

CROSS CULTURAL BULGUR WHEAT

Steps:

• Set bulgur wheat in a bowl and cover with water; let stand for 20 minutes. Meanwhile in a mixing bowl combine sesame and vegetable oils with ginger, garlic, lemon zest and juice and season well to taste with salt and crushed red pepper. Drain the bulgur and squeeze out as much water as you can with your hands. Combine bulgur with dressing, mint, cilantro and scallions. Fold in the jicama and adjust seasoning; serve over watercress and Boston lettuce.

GARLIC & HERB BULGUR WHEAT

Steps:

• Cook the bulgur wheat in boiling salted water for 15 mins or until tender, adding the peas for the final 3 mins of cooking.
• Make the dressing by combining the oil, lemon juice and seasoning. Stir the herbs through the drained bulgur wheat and peas with the dressing.

HERBED BULGUR WITH SAUSAGE

Steps:

• In a three-quart casserole, heat the oil. Add garlic and cook for a minute or so, until the garlic is soft but not brown. Add bulgur and cook over medium heat, stirring, until the bulgur is lightly toasted and coated with oil, about five minutes.
• Drain the tomatoes, crushing them lightly and reserving the liquid. Set the tomatoes aside and add enough chicken stock or water to the liquid to make three cups. Add this liquid to the bulgur along with the oregano, basil, marjoram and fennel seeds. Season to taste with salt. Mix well.
• Cover tightly and place over low heat for about 40 minutes until the liquid is absorbed and bulgur is tender.
• While the bulgur is cooking, slice the sausages. If some of it crumbles, that is all right. Place the sausage in a heavy skillet and cook over medium heat until lightly brown. Remove sausage from pan.
• Add onions and peppers to the pan and saute over medium heat until lightly browned. Return the sausage to the pan along with the tomatoes and cook just long enough to heat through.
• When the bulgur is tender, lightly mix it to fluff it. Spread the sausage, onions and tomato mixture over the bulgur in the casserole, sprinkle with parsley, cover and place over medium heat for five to 10 minutes until heated through.
• Serve with grated Parmesan cheese.

BULGUR WHEAT WITH VEGGIES

Steps:

• Heat oil in large pan over medium-high heat.
• Slice mushrooms.
• Add onion, garlic and mushrooms to pan.
• Saute for about 2 minutes.
• Add the zucchini and wheat, stirring for 3-4 minutes.
• Add broth.
• Cover and let simmer over low heat for about 25 minutes.
• Remove from heat but don't remove the cover.
• Allow to sit for about 20 minutes.
• Fluff and sprinkle with parsley.

LEBANESE BULGUR

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.

BULGUR WITH HERBS

Steps:

• Put bulgur in a bowl, then pour hot water (2 cups) over it and cover bowl with plastic wrap. Let stand until tender, about 10 minutes.
• Meanwhile, heat olive oil in a small heavy skillet over medium heat until hot, then cook almonds, stirring, until golden, about 1 minute.
• Drain bulgur in a medium-mesh sieve, then return to bowl and stir in scallions, herbs, store-bought roasted-almond oil (or additional olive oil), 1 teaspoon lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and almonds (with oil). Season with salt and more lemon juice if desired. Serve at room temperature.