Spiced Bulgur Wheat With Roasted Peppers Recipes

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SPICED BULGUR WHEAT WITH ROAST VEGETABLES



Spiced bulgur wheat with roast vegetables image

This is one of my most repeated suppers, particularly when I have vegetarian or vegan friends over, but not only then; even meat-eaters do not need to eat meat every day. And while it's certainly enough for four, I don't decrease quantities for two; this is most definitely something you want in a tub in the fridge to eat later in the week, whether reheated or as a salad.

Provided by Nigella Lawson

Categories     Main course

Yield Serves 3-4

Number Of Ingredients 20

small bunch fresh coriander, stalks and leaves separated and finely chopped
1 tbsp olive oil
1 orange, zest only
2 large garlic cloves, crushed or grated
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp coriander seeds
⅛ tsp dried chilli flakes
200g/7oz bulgur wheat
50g/1¾oz red lentils
1½ tsp sea salt flakes (or ¾ tsp fine sea salt), plus extra if needed
400g/14oz leeks (trimmed weight), cut into 3cm/1¼in logs
2-3 red peppers, seeds removed and cut into large bite-sized pieces
200g/7oz cherry tomatoes
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp sea salt flakes (or ½ tsp fine sea salt)
3 tbsp olive oil
2 tbsp orange juice, plus extra if needed
150g/5½oz radishes

Steps:

  • To make the bulgur wheat, very gently heat the oil in a heavy-based casserole over a low heat and stir the orange zest into the oil. Add the garlic and the finely chopped coriander stalks and stir these into the oil for about 30 seconds. Turn the heat up a little, just to medium-low, and add the fennel, cumin and coriander seeds, followed by the chilli flakes, and give everything a good stir.
  • Turn the heat up to high and quickly add the bulgur wheat and lentils. Stir again well to make sure everything is mixed together. Now add 375ml/13fl oz cold water and the salt and bring to the boil. Once it's started bubbling, clamp on the lid, turn the heat back down to low and leave to cook gently for 15 minutes, or until all the water is absorbed. Turn off the heat, cover the pan with a clean tea towel, clamp the lid back on and leave for 40 minutes (though it will stand happily for a lot longer than this, I routinely leave this for 2 hours).
  • To make the roast vegetables, preheat the oven to 220C/200C Fan/Gas 7. Drop the leeks into a sturdy and fairly shallow roasting tin in which, ideally, all the vegetables will sit snugly; I use one that is 29x25x5cm/11½x10x2in. Add the peppers and cherry tomatoes to the roasting tin. Sprinkle the seeds and salt over the vegetables, add the oil and schmoosh to mix. Pour 2 tablespoons of cold water and 2 tablespoons of orange juice into the tin and roast in the oven for 30 minutes, until the vegetables are soft and the leeks are beginning to scorch. Add the radishes and mix. As the vegetables - ideally - fit so snugly in their tin, they make a wonderful, strongly flavoured sauce as they cook. However, if you've had to use a bigger tin, you may find that they're going a little dry and might be sticking to the tin in places. If so, add another tablespoon each of orange juice and water or more as needed. Put back in the oven to roast for another 10 minutes then leave to stand while you put the finishing touches on the bulgur wheat..
  • Remove the lid and tea towel from the bulgur wheat and use a couple of forks to mix everything together in the pan and, importantly, to separate and fluff up the grains. Tip into a serving bowl or dish, add most of your chopped coriander leaves and fork it in. Add a third of the roast vegetables and mix in well but lightly with the forks. Taste for seasoning - I often want to add more salt at this stage. Top with the remaining roasted vegetables and sprinkle with the rest of the coriander.

SPICED BULGUR WHEAT WITH ROASTED PEPPERS



Spiced bulgur wheat with roasted peppers image

This filling vegetarian salad has the spicy flavours of cumin and warming cinnamon

Provided by Good Food team

Categories     Buffet, Dinner, Main course, Side dish, Snack, Supper

Time 15m

Yield Serves 4 generously

Number Of Ingredients 9

200g bulgur wheat
250ml hot vegetable stock
½ tsp Morroccan spice mix, or large pinch each ground cumin and ground cinnamon
zest 1 lemon , juice of ½ lemon
1 tbsp olive oil
½ red onion , finely sliced
400g can chickpea , drained
210g jar roasted pepper , drained and torn into shreds
small bunch coriander , leaves only

Steps:

  • In a large microwave proof bowl, cover the bulgur wheat with stock. Cover with cling film and microwave on High for 4 mins. Set aside, covered; it will absorb the stock within another 5 mins. Make a dressing with spice mix, lemon zest and juice and olive oil, then season to taste. Add the onion, chickpeas, peppers and coriander, toss through the cooked bulgur wheat and serve warm or cold.

Nutrition Facts : Calories 364 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 1.58 milligram of sodium

SPICED BULGHAR WHEAT WITH ROASTED PEPPERS



Spiced Bulghar Wheat With Roasted Peppers image

I am always looking for different ways to cook bulgar. Unique ingredients but sounds good. Posted ZWT7.

Provided by Ck2plz

Categories     African

Time 45m

Yield 4-5 serving(s)

Number Of Ingredients 9

1 cup Bulgar wheat
1 cup vegetable stock, hot
1/2 teaspoon morroccan mixed spice or 1 large pinch each ground cumin and ground cinnamon
zest 1 lemon, juice 1/2 lemon
1 tablespoon olive oil
1/2 cup red onion, finely sliced
1 (15 ounce) can chickpeas, drained
8 ounces roasted peppers, drained and torn into shreds
1 small bunch coriander, leaves only

Steps:

  • In a large microwave proof bowl, cover bulghar wheat with stock.
  • Cover with cling film and microwave on High for 4 minutes Set aside, covered; it will absorb the stock within another 5 minutes.
  • Make a dressing with spice mix, lemon zest and juice and olive oil, then season to taste. Add the onion, chickpeas, peppers and coriander, toss through the cooked bulghar wheat and serve warm or cold.

Nutrition Facts : Calories 202.1, Fat 4.7, SaturatedFat 0.6, Sodium 321, Carbohydrate 34.4, Fiber 7.1, Sugar 0.9, Protein 6.9

BULGUR WITH ROASTED RED PEPPERS, CHICKPEAS, AND SPINACH



Bulgur with Roasted Red Peppers, Chickpeas, and Spinach image

Bulgur has a light, nutty flavor that, along with the chickpeas, adds protein to this vegetarian dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 5

1 cup bulgur
2 red bell peppers
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 can (14.5 ounces) chickpeas, rinsed and patted dry
2 cups baby spinach

Steps:

  • Bring 2 cups water to a boil and add bulgur. Remove from heat and soak until tender, about 30 minutes. Drain in a fine-mesh sieve, pressing to remove as much liquid as possible; transfer bulgur to a large bowl.
  • While bulgur is soaking, roast peppers over a low gas flame or under the broiler, turning frequently with tongs, until blackened on all sides, 8 to 16 minutes. Place in a bowl; cover tightly with plastic wrap. Let cool. Peel off charred skins; discard seeds and stems. Chop peppers into 3/4-inch pieces. Strain any juices from cutting board and bowl through a fine-mesh sieve and reserve.
  • In a small saucepan, heat 1/2 cup oil over medium-high. In batches, fry chickpeas until golden brown and lightly crisp, about 3 minutes per batch. Drain on paper towels and season immediately with coarse salt.
  • Add chickpeas, peppers and reserved juices, spinach, and 2 tablespoons oil to bowl with bulgur and toss. Season with salt and ground pepper.

Nutrition Facts : Calories 409 g, Fat 18 g, Fiber 12 g, Protein 10 g

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