Mexican Style Bulgur Recipes

MEXICAN BULGUR BOWLS

Steps:

• Heat a medium saucepan on the stove, and then add the diced onions and jalapenos. Cook the veggies for about 5 minutes until they begin to soften.
• Add the garlic, cumin, chili powder, oregano, and garlic powder and stir to combine everything.
• Stir in the tomato sauce, maple syrup, and lime juice, then add the bulgur and water.
• Mix everything and then adjust the heat to bring the ingredients to a low simmer. Cover the pot and cook the bulgur for 15 minutes until it is tender. Check after 10 minutes and give it a stir or add more water if necessary.
• To make the dressing, grind whole flax seeds, if necessary, in a spice grinder. Then add all the dressing ingredients to a blender or food processor. Blend the dressing until smooth.
• To make the bowls, divide the bulgur, beans, corn, lettuce, tomatoes, avocados, black olives, and other toppings into 4 portions in individual bowls. Serve the dressing on the side.

MEXICAN STYLE BULGUR

Steps:

• Melt margarine in skillet over medium-high heat; add bulgur and onion, cook until onion is tender and bulgur is golden.
• Add celery, bell pepper, jalapeno, cumin, chili powder, and cook for 2-3 minutes, then stir in broth and bring to a boil.
• Reduce heat and simmer for 15 minutes or so, or until all the liquid has been absorbed.
• Season to taste with salt and pepper.
• For Vegetarian use the Vegetable Broth.

MEDITERRANEAN BULGUR

Steps:

• Toast 1 cup bulgur in a dry skillet until fragrant, about 5 minutes. Pour 2 1/2 cups boiling water over the bulgur in a heat-resistant bowl and cover tightly with plastic wrap. Let stand for 15 minutes, then toss with a little olive oil, some chopped dried apricots and olives, and salt and pepper to taste.

MEDITERRANEAN BULGUR BOWL

Steps:

• In a 6-qt. stockpot, combine the first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until tender, 10-12 minutes. Stir in garbanzo beans; heat through., Remove from heat; stir in spinach. Let stand, covered, until spinach is wilted, about 5 minutes. Stir in remaining ingredients. Serve warm, or refrigerate and serve cold.

MEXICAN BULGUR AND VEGETABLE SALAD

Steps:

• Pour boiling water over bulgur in a heatproof bowl, then cover bowl tightly with a plate and let stand 1 hour.
• Drain bulgur in a sieve, pressing to remove any excess liquid, and transfer to a large bowl. Add lemon juice, oil, cumin, and 1/2 teaspoon salt and toss well. Stir in remaining ingredients. Season with salt and pepper and serve at room temperature.