Plain Bulgur Recipes
HOW TO COOK BULGUR
While we love bulgur in a traditional tabbouleh, this high-fiber, quick-cooking grain can do so much more. Try it in our California-Style Veggie Burgers or serve it as a tasty, healthy side dish with dinner tonight.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Yield Makes about 2 1/2 cups
Number Of Ingredients 3
Steps:
- Combine bulgur, 1 1/2 cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook over low heat until tender, about 12 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool.
PLAIN BULGUR
Bulgur is a light whole wheat grain that is a good substitute for rice. It can be cooked or soaked. *I prefer cooked but am posting direction to both here. Have a friend that is new to whole grain cooking and has asked if I would post some basic cooking directions.
Provided by Debbwl
Categories Grains
Time 17m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- *Cooked: Add bulgur to water bring to boil, reduce heat, cover and simmer 15 to 20 minutes till liquid is absorbed, fluff with fork.
- Soaked: place bulgur and boiling water in bowl. Cover and let sit for 10 minutes. Fluff with fork.
25 EASY WAYS TO COOK WITH BULGUR
Get a boost of goodness with these easy and nutritious bulgur recipes. They're low-calorie, nutrient-dense, high in fiber, and ideal for families.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
PLAIN BULGUR PILAF
Steps:
- Bring the water or stock to the boil in a large pan and pour in the bulgur. Add salt and pepper (taking into account the saltiness of the stock) and cook, covered, over low heat for 10-15 minutes, until it is tender and all the liquid is absorbed, adding a little water if it becomes too dry.
- Stir in the butter or oil and leave off heat, covered, for 15 minutes, to allow the wheat to swell and become tender before serving.
- Variations
- For a grand and delicious pilaf, stir in 2-3 tablespoons toasted pine nuts or slivered almonds and 2 tablespoons raisins when you pour in the bulgur.
- For burghul bil shaghria, use half the amount of bulgur with 1/2 pound dry vermicelli broken into small pieces in your hands and toasted in a dry frying pan or under the broiler, stirring often, until browned.
BASIC BULGUR
Bulgur comes in different sizes and textures, but for the basic kind they sell in the bulk aisle where I shop, this cooking technique works perfectly. This can be dressed up in all kinds of different ways -- buy making it with stock instead of water, by adding sauteed onions, by throwing in chopped veggies and dressing at the end and making a salad; whatever. This is just the basic technique. You can change the amounts to whatever you want -- the important thing is just that you have twice as much water as bulgur.
Provided by Becky 7
Categories Grains
Time 20m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Bring the water to a boil.
- Add the salt and the bulgur.
- Cover.
- Turn the heat to low, so that it's simmering.
- Let simmer for 15 minutes, until all the water is absorbed.
- Enjoy!
Nutrition Facts : Calories 25.2, Fat 0.1, Sodium 196.9, Carbohydrate 5.6, Fiber 1.4, Protein 0.9
BULGUR
Steps:
- Combine the bulgur and stock, and bring to a boil; then, reduce heat to simmer, cover and cook for 10 or 15 minutes, or until grains are tender. If liquid remains, drain.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 1 gram, Fiber 4 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 244 milligrams, Sugar 1 gram
FRUIT AND NUT BULGUR PILAF
My mother made this nutritious side dish all the time when we were growing up. I enhanced the recipe with a bigger variety of dried fruit to find an interesting balance between the sweet and salty flavors. -Ninette Holbrook, Orlando, FL
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 10 servings
Number Of Ingredients 9
Steps:
- In a large saucepan, heat oil over medium-high heat; cook and stir bulgur until toasted. Stir in salt, pepper and broth; bring to a boil. Reduce heat; simmer, covered, until tender and liquid is almost absorbed, 10-12 minutes., Stir in 1/3 cup each of the almonds, raisins, cranberries and apricots. Serve with the remaining almonds and fruit.
Nutrition Facts : Calories 199 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 348mg sodium, Carbohydrate 38g carbohydrate (13g sugars, Fiber 5g fiber), Protein 5g protein.
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