Bulgar With Peas And Mint Recipes

Steps:

• Bring 2 cups water to a boil. Pour over the bulgur in a large bowl; cover and set aside until tender, about 20 minutes.
• Meanwhile, combine the tahini, 1 tablespoon each olive oil and lemon juice, the garlic and a big pinch each of salt and pepper in a food processor. Add 1/2 cup small ice cubes and process, scraping down the food processor as needed, until smooth and all the ice has melted. Remove 1/2 cup to a small bowl for the dressing.
• Add 1/2 cup mint, the peas and cumin to the food processor with the remaining tahini mixture and puree until smooth. Add the chickpeas, panko and a pinch each of salt and pepper; pulse until combined but still a little chunky. Scoop the mixture into 12 balls, about 2 tablespoons each.
• Heat 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the falafel and cook, turning, until browned, adding 1 more tablespoon oil when the pan gets dry, 6 to 8 minutes.
• Pour off any unabsorbed water from the bulgur. Add the cucumber, remaining 1 tablespoon olive oil and 1 tablespoon lemon juice. Tear the remaining 1/2 cup mint and add to the bulgur; season with salt and pepper and toss. Divide among plates; top with the falafel. Thin the dressing with the remaining 1 tablespoon lemon juice if needed and drizzle on the falafel.

Steps:

• In a large bowl, combine bulgur and water, cover and set aside until water is absorbed, about 30 minutes.
• Add garlic, mint, parsley, peas, zest, juice, oil and salt and toss until combined. Serve cold or at room temperature.

Steps:

• Cover bulgur with boiling water and allow to stand for 25 minutes. Drain thoroughly, squeezing out additional water with hands.
• Slice scallions thinly; chop parsley and squeeze lime juice.
• Cook fresh peas in boiling water for one minute; drain. Or defrost frozen peas but do not cook.
• Combine bulgur, scallions, parsley or fresh coriander, lime juice, peas, corn and sesame oils and season to taste with pepper.

Steps:

• Cover bulgur with hot water and allow to stand for 30 minutes. Drain thoroughly, squeezing out additional water with hands.
• Cook the fresh peas in boiling water for 1 minute and drain. Or defrost frozen peas but do not cook.
• Combine peas with bulgur and remaining ingredients except for yogurt. Then stir in yogurt to coat thoroughly.

Steps:

• In a medium pot, cook bulgur over medium-high, stirring frequently, until lightly toasted and fragrant. Add water and carrots; season with salt and pepper. Bring to a boil; cover, reduce heat to medium-low, and cook 15 minutes. Remove from heat, add peas, and let stand, covered, 5 minutes. Fluff with a fork and serve immediately.

Steps:

• Cook the bulgur wheat in boiling salted water for 15 mins or until tender, adding the peas for the final 3 mins of cooking.
• Make the dressing by combining the oil, lemon juice and seasoning. Stir the herbs through the drained bulgur wheat and peas with the dressing.

Steps:

• Drain the soaked chickpeas, and place in a pot with 1 quart water. Bring to a boil, reduce the heat and simmer one hour. Add salt to taste and continue to simmer for 30 minutes to an hour, until the chickpeas are tender.
• Place the bulgur in a 2-quart bowl. Place a strainer over the bowl, and drain the chickpeas so that the hot broth covers the bulgur. Set the chickpeas aside. Cover the bowl, and allow the bulgur to sit until fluffy, about 20 to 30 minutes. Strain and press out excess liquid.
• Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet, and add the scallions. Cook, stirring, until tender, two or three minutes. Stir in the garlic, and continue to cook until fragrant, 30 seconds to a minute. Stir in the bulgur and chickpeas. Add the herbs and the remaining tablespoon of olive oil, and toss together. Remove from the heat, add lemon juice and pepper, taste and adjust salt. Add more lemon juice if desired. Serve hot or room temperature.