Spice Trade Beans Bulgur Recipes

PRESSURE-COOKER SPICE TRADE BEANS AND BULGUR

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, cook and stir bulgur until lightly browned, 2-3 minutes. Remove from pressure cooker., Heat remaining 2 tablespoons oil in pressure cooker. Cook and stir onions and red pepper until crisp-tender, 2-3 minutes. Add garlic and seasonings; cook 1 minute longer. Press cancel. Add broth, soy sauce and bulgur to pressure cooker. , Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 12 minutes. Quick-release pressure. Select saute setting and adjust for low heat. Add tomatoes, beans, raisins and brown sugar; simmer, uncovered, until mixture is slightly thickened and heated through, about 10 minutes, stirring occasionally. If desired, sprinkle with cilantro.

SPICE TRADE BEANS & BULGUR

Steps:

• In a large skillet, heat 2 tablespoons oil over medium-high heat. Add onions and pepper; cook and stir until tender, 3-4 minutes. Add garlic and seasonings; cook 1 minute longer. Transfer to a 5-qt. slow cooker., In same skillet, heat remaining oil over medium-high heat. Add bulgur; cook and stir until lightly browned, 2-3 minutes., Add bulgur, tomatoes, broth, brown sugar and soy sauce to slow cooker. Cook, covered, on low 3-4 hours or until bulgur is tender. Stir in beans and raisins; cook 30 minutes longer. If desired, sprinkle with cilantro.

CURRIED GARBANZO BEANS AND BULGUR LIME SALAD

Steps:

• Bring 2 cups of water to boil along with the salt and pepper. Stir in the bulgur and return to a boil.
• Cover, reduce heat to low and simmer for 20 minutes. Let stand an additional 5 minutes before removing the lid.
• Heat the olive oil in a large skillet, then add the red onion, garlic and ginger. Cook for several minutes over a medium heat, stirring often.
• Add the tomato and stir until almost all of the liquid evaporates.
• Stir in the cumin, coriander, cayenne and turmeric. Cook about 2 minutes, stirring constantly, until the spices become aromatic.
• Add the garbanzo beans and ½ cup water. Cover and simmer over a low heat, stirring occasionally, until a thick sauce develops, about 15 minutes.
• Combine with the cooked bulgur, then stir in the green onions, parsley, cilantro and lime juice.
• Chill several hours or overnight.
• To serve, place 2 lettuce leaves on each serving plate and mound the salad on top. Garnish with lime wedges.

BULGUR, VEG CHICKPEA AND BEAN GREEK SUPER FOOD STEW

Steps:

• Preheat oven to gas mark 4,.
• In a heavy based pan, heat half the oil and sauté the onion and leeks with garlic for 5 minutes. Add the spinach until it wilts (if using frozen then add frozen ones and let them melt a bit).
• Add the tinned stuff the seasoning the bulgur wheat, wine vinegar and stock; mix well.
• Use remaining olive oil to lightly grease a casserole dish. Pour mixture into this dish. If using lemongrass, bruise lightly and put in mixture and cover with foil,.
• Bake for 40 minutes. Take out and stir. If not using lemongrass, mix the juice of the lemon into the pilaf at this stage. Serve with vegan Parmesan sprinkled over the top and black pepper.