ins.
Meanwhile, for the pilaf, heat oil in a medium
ith the onions, mixed greens, bulgur, olive oil, red pepper paste
Mix bulgur and water and set aside for 30 minutes, until all of the water is absorbed. (There is a special kind of bulghur used in Turkish Kisir, but any bulgur or cracked wheat that can be prepared in this way will work).
Add remaining ingredients, adding the red pepper paste last. (Trader Joe's makes Red Pepper Spread with Eggplant and Garlic, which works pretty well. The Turkish spread is called Ajvar (Ayvar/Hayvar/Havyar), and it is much more spicy).
Refrigerate and serve cold.
immer 10 minutes.
Add bulgur and simmer and cook an
ood on a bed of Turkish Wedding Pilaf (Dugun Pilav).
Sprinkle
ver medium heat. Stir in bulgur and cook, stirring for 1
ided sheet pan while making bulgur.
Cook onion and garlic
br>Stir in orzo and bulgur and cook about a minute
edium-high heat, bring broth, bulgur and water to a boil
Coat medium pan with oil and melt butter.
If using onion, saute 2 minutes.
Add noodles and saute until golden color.
Add bulgur and water or broth.
Water or broth must be boiling hot before using.
Add salt and pepper.
If using currants, add along with bulgur.
Bring to boil and lower to simmer for 10 minutes or until water is absorbed.
Sprinkle with pine nuts before serving. Makes 4 servings, 1 cup each.
Bulgur is a very nutritious food. It is a good meat substitute if served with beans to make complete protein.
edium high heat. Add the bulgur and onion and saute until
Heat the oil in a heavy pan and when just hot add the onion and saute.
Stir in bulgur and season.
Add the sultanas and hot chicken stock and cook until bulgur is soft, and all the liquid is absorbed (about 20-30 minutes).
Sprinkle with the pine nuts and swirl over the honey.
Serve hot.
inutes.
Add the tomatoes, bulgur, water, and salt and pepper
Preheat the oven to 350.
In a Dutch oven, heat the oil over moderate heat.
Add the scallions and garlic and saute for 2 minutes or until the scallions are soft.
Add the carrots and celery and saute for 4 minutes or until the carrots are crisp tender.
Add the mushrooms and saute for 3 minutes or until the mushrooms are softened.
Stir in the bulgur, broth, 1 cup of water, rosemary, salt and pepper and bring to a boil.
Cover and bake for 20 minutes or until the bulgur is tender and the liquid has been absorbed.
Heat the olive oil in a large skillet over medium heat. Add the shallots, cover, and cook until softened, about 3 minutes. Add the bulgur and stir to combine. Stir in the stock and bring to a boil. Reduce the heat to low and season with salt and pepper to taste. Cove and simmer until the bulgur is tender and the liquid is absorbed, about 15 minutes.
Remove from the heat and stir in the tomatoes. Cover and let stand for 5 minutes. Stir in the mint, cover and let stand for a further 5 minutes before serving.
br>
Meanwhile, cook the bulgur according to package directions. Toss
Saute onion in butter until softened.
Add bulgur and cook 1 minute.
Add broth and bring to a boil.
Cook, covered, over low heat 10 minutes or until liquid is absorbed.
Fluff with fork.
Add pecans and parsley.
Heat butter in a large, deep skillet over medium high heat . Cook lamb and onions until onions are very light brown. Stir in bulgur, and cook about 3 minutes. Stir in chicken broth and tomatoes. Season with salt. Bring to a boil, reduce heat, and simmer until all moisture is absorbed, about 30 minutes.
Heat the oil in a large saucepan over medium-high heat.
Add the scallions and bell pepper and stir-fry for 30 seconds.
Add the tomato and basil and continue to stir-fry for 2 minutes.
Add the bulgur and mix well.
Pour in the boiling stock or water, add the salt, and mix well. Bring the liquid to a boil, and then reduce the heat to low.
Simmer uncovered until all the liquid has been absorbed, about 15 minutes.
Serve hot.
Heat olive oil and saute onions until soft.
Turn heat up to high and add mushrooms, stirring frequently, until mushrooms are cooked and nicely browned.
Add bulgur, stir and cook briefly, 1-2 minutes.
Add water, mix once, then cover and cook over low heat until all water is absorbed, about 25 minutes.
Fluff briefly before serving.