Bulgur Pilaf With Tomatoes Shallots And Mint Recipes

Steps:

• 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.

Steps:

• Place the bulgur in a fine sieve and shake to remove any dust. Place in a large bowl and cover with cold water. Let stand 30 minutes.
• Meanwhile, place the bell and chili peppers in a food processor with the water, 1/4 teaspoon of the salt and the sugar. Process until pureed. Transfer to a saucepan and cook over medium heat, stirring often, until reduced to a jam-like consistency, about 20 minutes. Set aside.
• Cut the tomatoes in half and squeeze gently to remove the seeds. Using the large holes of a hand grater, grate the tomato halves with the cut side facing the grater. (You should be left with just the tomato skin in your hand; discard.)
• Drain the bulgur and return it to the bowl. Add the red-pepper paste, the tomato pulp, the remaining teaspoon salt, the scallions, cucumber, parsley, lemon juice, pomegranate molasses, olive oil and paprika. Stir to mix well.
• Cover tightly with plastic wrap and refrigerate for a few hours. Taste and season with more salt if needed. Spoon onto a platter, surround with the lettuce or vine leaves and serve.

Steps:

• Rinse bulgur thoroughly in colander under cold water removing any debris. Set aside.
• Heat oil in large saucepan over medium heat. Add onion and garlic. Saute 3 minutes or until onion is tender.
• Stir in zucchini and tomatoes, reduce heat to medium-low. cook, covered 15 minutes or until zucchini is almost tender, stirring occasionally.
• Stir chicken broth, bulgur, basil and pepper into veggie mixture. Bring to a boil over high heat. Recude heat to low. Cook, covered over low heat 15 minutes or until bulgur is tender and liquid is almost completely absorbed, stirring occasionally. Remove from heat, let stand covered for 10 minutes.

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.