Best Bulgur Pilaf With Tomatoes Shallots And Mint Recipes

BULGUR PILAF

Bulgur Pilaf image

This Lebanese style Bulgur Pilaf recipe is hearty, healthy and delicious; it is full of fiber and infinitely customizable. Easy recipe for bulgur wheat.

Provided by Yumna Jawad

Time 20m

Number Of Ingredients 12

Ingredients

2 tablespoons extra virgin olive oil
1 onion (finely chopped)
¼ cup tomato paste
1 vine ripe tomato (finely chopped)
¼ green pepper (finely chopped)
1 ½ cups fine bulgur wheat
1 teaspoon cumin
1 teaspoon salt
½ teaspoon black pepper
1 canned chickpeas (rinsed and drained)
3 cups chicken broth
1 tablespoon parsley finely chopped

Steps:

Heat the olive oil in a large stockpot over medium heat. Add the onions and cook until soft and translucent, about 5-7 minutes.
Stir in the tomato paste, chopped tomatoes and green peppers, and continue to cook with the onions until fragrant, about 2-3 minutes.
Add the bulgur, cumin, salt and pepper, and stir to combine until the bulgur is completely coated in the tomato paste, about 2-3 minutes.
Add the chickpeas on top along with 3 cups of chicken broth or water and stir to combine. Remove from heat, close the lid and allow the bulgur to absorb the liquid for 10 minutes. Open the lid and fluff with a fork.
Serve with chopped parsley and fresh vegetables, if desired.

Nutrition Facts : Calories 190 kcal, Carbohydrate 32 g, Protein 6 g, Fat 6 g, SaturatedFat 1 g, Sodium 913 mg, Fiber 8 g, Sugar 3 g, ServingSize 1 serving

TOMATO-INFUSED BULGUR PILAF WITH FRESH BASIL

Tomato-Infused Bulgur Pilaf with Fresh Basil image

Provided by Maria Speck

Categories Herb Tomato Vegetable Side Basil Bulgur Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 10

Ingredients

1 tablespoon extra-virgin olive oil
1 cup red onion, cut into 1/4-inch dice (about 1 small)
1 clove garlic, peeled and crushed
1/2 teaspoon fine sea salt
2 tablespoons tomato paste
1/2 to 1 teaspoon Aleppo pepper
1 1/2 cups low-sodium chicken broth or vegetable broth
1 cup coarsely chopped fresh tomatoes or diced canned tomatoes
1 cup medium-coarse bulgur
1/4 cup chopped fresh basil, plus 2 tablespoons for garnish

Steps:

1 Heat the olive oil in a 3- or 4-quart saucepan over medium heat until shimmering. Add the onion, garlic, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the onion softens and starts to brown at the edges, about 5 minutes. Add the tomato paste and Aleppo pepper and cook, stirring, until the mixture darkens, about 1 minute. Add the broth, the tomatoes with their juices, and the bulgur and bring to a boil, stirring and scraping the bottom of the pan.
2 Decrease the heat to maintain a simmer, cover, and cook until the liquid is absorbed and the bulgur is tender but still slightly chewy, about 15 minutes. Add a tad more water if necessary. Remove the saucepan from the heat and season with the remaining 1/4 teaspoon salt. Taste for salt and adjust, and then stir in 1/4 cup of the basil. Cover and set aside for 3 minutes. Garnish with the remaining 2 tablespoons basil and serve.

BULGUR PILAF WITH TOMATOES, SHALLOTS AND MINT.

Bulgur Pilaf With Tomatoes, Shallots and Mint. image

Also called cracked wheat, bulgur is a quick-cooking grain with a hearty, nut-like flavour that is used to make the popular Middle Eastern salad Tabbouleh. Fresh or canned tomatoes may be used for this recipe. Cooked chick peas or another type of bean may be added for substance.

Provided by KristinV

Categories Southwest Asia (middle East)

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
3 shallots, finely chopped
1 cup medium bulgur
2 cups vegetable stock
sat and pepper (to taste)
1 cup tomatoes, finely diced (fresh or canned)
1 tablespoon of fresh mint, chopped

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.