Best Bulgur Rice Pilaf Recipes

BULGUR-RICE PILAF

Steps:

• Melt 2 tablespoons butter in heavy saucepan over medium heat. Add bulgur and rice and stir for 5 minutes or until rice browns slightly.
• Mix in broth and bring to a boil. Reduce heat to low, cover and cook for 20 minutes or until liquid is absorbed.
• Heat clarified butter in heavy skillet over medium heat. Add mustard seed and cook until mustard seeds begin to pop.
• Add turmeric and salt, then the bulgur/rice mixture. Stir until hot. Stir in lemon juice.
• Serve immediately.

BULGUR-RICE PILAF

Steps:

• In a medium saucepan cook 1/3 cup sliced almonds in 1 tablespoon hot butter or margarine 5 to 6 minutes or till toasted. Remove almonds from pan. To same pan, add 1 cup sliced fresh mushrooms, 1/2 cup sliced green onion, and 1 tablespoon butter or margarine. Cook 3 to 4 minutes or till tender. Add 2 cups chicken broth, 1/2 cup long grain rice, 1/3 cup bulgur, and 1/4 teaspoon crushed dried thyme. Bring to boiling; reduce heat. Cover; simmer 15 minutes. (Do not lift cover.) Remove from heat; let stand, covered, 10 minutes. Stir in almonds. Nutrition information per serving: 182 cal., 5 g pro., 24 g carbo., 7 g fat, 10 mg chol., 294 mg sodium, 2 g dietary fiber. U.S.RDA: 14% niacin.

WILD RICE AND BULGUR PILAF WITH DRIED CRANBERRIES

Steps:

• Heat oil in large nonstick skillet over medium-high heat.
• Add onion, celery, cranberries and bulgur.
• Cook until wheat is browned, 3-4 minutes, stirring often to prevent burning.
• Add cooked wild rice, broth, and thyme.
• Stir well.
• Simmer, covered, until wheat is cooked (about 15 minutes).
• Stir in green onions.
• Season with salt and pepper to taste.
• This can be served immediately (while warm), or you can make it 1-2 days ahead and refrigerate.
• To reheat, cover and bake at 350 for 45 minutes.