Brown Rice And 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.
BROWN RICE AND BULGUR
I don't remember where I found this, but it's a staple around our house now. It's chewy, kind of nutty, and very filling. It's also very easy (as long as I think about it at least an hour before I need it!) It's an easy side dish as is, upgrades easily to a pilaf (see directions below), works well under meats and sauces, leftovers go great in soup, and it is even good with a little sugar, cinnamon, and cream over it for breakfast or dessert! So many possibilities with so few ingredients. ;o)
Provided by winkki
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Combine in med saucepan, bring to boil for 3-4 minutes.
- Cover, reduce heat to low; steam approx 40 min.
- Turn off heat, let stand 5-10 min, covered.
- Fluff with a fork; serve hot or cool and store.
- For pilaf, heat oil/butter in a separate pan; saute onions/garlic and chopped or shredded veggies, then stir into grains and heat through, seasoning to taste.
THREE-GRAIN PILAF
This an old family recipe that everyone still looks forward to. The satisfying combination of brown rice, pearl barley and bulgur makes this tasty side dish special enough for company. -Mary Knudson of Bermuda Dunes, California
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- In a large nonstick skillet, saute onion and carrot in oil for 3-4 minutes or until the vegetables are crisp-tender. Add garlic; cook 1 minute longer. Stir in the rice, barley and bulgur; saute for 4 minutes or until grains are lightly browned. , Gradually add broth and sherry if desired. Bring to a boil. Reduce heat; stir in oregano, basil, salt and pepper. Cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed. Stir in parsley and sprinkle with almonds.
Nutrition Facts : Calories 238 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 498mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
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