RECIPE BULGUR RECIPES
THE ONLY BASIC BULGUR RECIPE YOU'LL EVER NEED RECIPE ...
Bulgur is a nutritious and easy whole grain that works as a great replacement for brown rice or quinoa if you're trying to switch things up. You can make plenty ahead of time to enjoy in various forms throughout your week—as part of breakfast, lunch, and dinner.
Provided by Ann Taylor Pittman
Total Time 30 minutes
Yield Makes 4 portions (portion size: about 1/2 cup)
Number Of Ingredients 4
Steps:
- Bring 1 1/3 cups water to a boil in a small saucepan over medium-high. Stir in bulgur; cover, reduce heat to medium-low, and simmer 12 minutes. Remove from heat, and let stand, covered, 10 minutes. Uncover. Drizzle with oil, and sprinkle with salt. Fluff with a fork to combine.
Nutrition Facts : Calories 100, CarbohydrateContent 18 g, FatContent 3 g, FiberContent 3 g, ProteinContent 3 g, SaturatedFatContent 0 g, SodiumContent 184 mg, SugarContent 0 g, UnsaturatedFatContent 2 g
LEBANESE BULGUR RECIPE - FOOD.COM
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.
Total Time 50 minutes
Prep Time 50 minutes
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, FatContent 18.6, SaturatedFatContent 2.6, CholesterolContent 0, SodiumContent 43, CarbohydrateContent 36.7, FiberContent 7.8, SugarContent 7.3, ProteinContent 5.4
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