BULGUR WITH APRICOTS AND ALMONDS
Categories Fruit Nut Side Vegetarian Quick & Easy Apricot Almond Fall Spring Healthy Parsley Bulgur Gourmet Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Toast almonds in a dry small heavy skillet over moderate heat, stirring, until fragrant and pale golden, about 2 minutes.
- Cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring frequently, until softened and beginning to brown, about 8 minutes. Add bulgur and cook, stirring, 2 minutes.
- Stir in water, salt, and pepper and simmer, covered, 5 minutes. Remove from heat, then add apricots and butter and stir until butter is melted. Let stand, covered, 5 minutes. Stir in parsley and almonds.
BULGUR, APRICOT, AND PINE NUT DRESSING
Sweet and sour dried apricots and creamy feta brighten this dressing, for a lively contrast with the more soothing Thanksgiving dishes usually on the table.
Time 50m
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Heat oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then cook pine nuts, stirring constantly, until golden, 2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain.
- Add onion to pan, then reduce heat to moderately low and cook, stirring occasionally, until softened but not browned, about 6 minutes. Add bulgur and cook, stirring, 1 minute. Stir in water, apricots, salt, and pepper and bring to a boil. Remove pan from heat and let stand, covered, until bulgur is tender, about 30 minutes. Stir in nuts, feta, parsley, and salt and pepper to taste.
LEBANESE BULGUR
This delicious recipe is from Burt Green and is my favorite way to eat whole wheat bulgur. It easy and fabulous as a side dish for a wide variety of meat or vegetarian meals. Please try this.
Provided by Geema
Categories Grains
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a medium saucepan over medium heat.
- Add the onion and cook until lightly browned, about 3 minutes.
- Add the garlic and cook for another minute.
- Stir in the tomatos and basil, cooking 2 more minutes.
- Stir the bulgur into the tomato mixture, making sure that the bulgur is well coated.
- Stir in the hot broth, reduce the heat to low and cook, covered, for 5 minutes.
- Add the honey, tomato paste, salt, pepper and cayenne to the bulgur mixture.
- Continue to cook, covered until the bulgur is tender and all the liquid has been absorbed, about 25 minutes.
- Turn off the heat and let sit for 10 minutes.
- Sprinkle the parsley over the top.
Nutrition Facts : Calories 320.3, Fat 18.6, SaturatedFat 2.6, Sodium 43, Carbohydrate 36.7, Fiber 7.8, Sugar 7.3, Protein 5.4
EASY SOFT & SEASONED BULGUR
Make and share this Easy Soft & Seasoned Bulgur recipe from Food.com.
Provided by OceanIvy
Categories Vegan
Time 25m
Yield 5 cups
Number Of Ingredients 4
Steps:
- In medium saucepan, combine vegetable stock, salt and onion.
- Bring mixture to a boil.
- Stir in the bulgar, cover and reduce the heat to low.
- Cook for 10 minutes before removing the lid.
- Turn heat off, let sit for 10 minutes before removing lid.
- Fluff, stirring with fork, combining the onions that rose to the top.
- You may use right away, if not, let cool the refrigerate.
Nutrition Facts : Calories 51.7, Fat 0.1, Sodium 34.4, Carbohydrate 11.6, Fiber 2.7, Sugar 0.7, Protein 1.9
SAFFRON RICE PILAF WITH APRICOTS AND ALMONDS
Categories Rice Side Quick & Easy Low/No Sugar Apricot Almond Saffron Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes about 7 cups
Number Of Ingredients 9
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add chopped onion, ground saffron and cloves and saut&5 minutes. Add rice and stir to coat grains. Mix in chicken stock, dried apricots and currants. Bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Fluff rice with fork. Add slivered almonds and season to taste with salt and pepper. Transfer to bowl and serve.
SPANISH BULGUR
Make and share this Spanish Bulgur recipe from Food.com.
Provided by Debbwl
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In large skillet with lid combine oil, onion, green pepper, red pepper, and garlic.
- Cook over medium heat, stirring occasionally, until softened (about 5 minutes).
- Add bulgur, tomatoes, broth, carrots, paprika, and black pepper.
- Cover, reduce heat to medium low for 10 minutes.
- Add artichokes hearts, eggplant and zucchini.
- Recover, and continue cooking for 10 more minutes.
- Stir in peas and parsley.
- Serve!
Nutrition Facts : Calories 275, Fat 4.6, SaturatedFat 0.7, Sodium 297, Carbohydrate 54.8, Fiber 16.4, Sugar 11.5, Protein 10.4
BULGUR PILAF WITH DRIED APRICOTS
Provided by Melissa Roberts
Categories Side Vegetarian Quick & Easy Low Cal High Fiber Low Sodium Apricot Spice Fall Winter Healthy Low Cholesterol Bulgur Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook onion in oil in a small heavy saucepan over medium heat, stirring occasionally, until golden, about 5 minutes.
- Add spices and cook, stirring, 1 minute. Stir in remaining ingredients with 1/2 teaspoon salt and simmer, covered, until liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 5 minutes.
- Fluff with a fork before serving.
CAPELLINI PRIMAVERA
A lighter pasta dish, full of veggies, great for warm weather. Goes great with grilled chicken added to the pasta if you like something a little more substantial.
Provided by PalatablePastime
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta"al dente" in boiling water; drain and set aside.
- While pasta is cooking, coat a large skillet with olive oil cooking spray or drizzle a tsp.
- or so in and swirl; heat on medium.
- Add the garlic and saute for a minute or so, or just until the garlic starts to release fragrance.
- Do not scorch garlic.
- Add the mushrooms, broth, and basil to the skillet; cover and cook over medium-low heat for about 2 minutes.
- Add the zucchini, bell pepper, and carrots to the skillet; cover and continue to simmer, stirring occasionally for another 2-3 minutes or until vegetables are crisp-tender.
- Add the tomatoes and any juice to the vegetable mixture and stir well.
- Simmer uncovered for 2-3 minutes or until warmed through.
- Add the cooked pasta to the skillet and toss to mix.
- Adjust liquid with additional broth if needed.
- Sprinkle with Parmesan cheese and red pepper flakes, if desired.
- Serve.
APRICOT-SAFFRON BULGUR
A nice side dish that goes great with grilled chicken (for example) or lamb (or beef, or anything I guess). Try it one day when you're tired of white rice!
Provided by Svenska Kocken
Categories Grains
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Prepare bulgur according to directions on package (usually boil 2x as much water as you will make bulgur, take off heat, add bulgur, stir, let sit 5 mins).
- Stir saffron into bulgur (you can do this at any time, you can add saffron into the water as it boils -- I usually do -- or you can add it after the bulgur is made -- which I did when I forgot it!).
- While bulgur is cooking, sauté onions in butter over med-high heat, as soon as onions begin to get soft (2 mins) add apricots. Lower heat to med-low and sauté for an additional 10 minutes.
- Add sliced almonds to the apricot/onion mix.
- When bulgur is ready, add apricot/onion/almond mix; fluff and serve!
Nutrition Facts : Calories 316, Fat 14.2, SaturatedFat 2.7, Cholesterol 7.6, Sodium 29, Carbohydrate 43, Fiber 10.4, Sugar 10.7, Protein 9.6
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