25 EASY WAYS TO COOK WITH BULGUR
Get a boost of goodness with these easy and nutritious bulgur recipes. They're low-calorie, nutrient-dense, high in fiber, and ideal for families.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
WILD RICE AND BULGUR WITH BRAISED VEGETABLES
Categories Rice Vegetable Side Braise Christmas Vegetarian Low/No Sugar Winter Christmas Eve Bulgur Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 side-dish servings
Number Of Ingredients 9
Steps:
- Bring 2 quarts water with 2 teaspoons salt to a boil in a 3-quart saucepan. Put bulgur in a large bowl, then pour half of boiling water over it and soak, uncovered, until tender, about 1 hour. Add wild rice to water remaining in pan and simmer, covered, until tender and grains are split open, 1 to 1 1/4 hours.
- Drain bulgur and wild rice together in a large colander.
- Wash leeks in a bowl of cold water, agitating leeks, then lift out and drain in a sieve.
- Melt butter in a 3- to 4-quart wide heavy saucepan over moderately low heat. Add leeks, onion, carrots, celery, and remaining 1/2 teaspoon salt and cook, stirring occasionally, until tender, about 10 minutes. Stir in rice and bulgur and cook, covered, stirring occasionally, until heated through, 5 to 10 minutes. Season with salt and pepper.
WILD RICE AND BULGUR PILAF WITH DRIED CRANBERRIES
Got this from my mother, who told me recently (when I served her a 'Zaar bulgur recipe) that she'd never eaten bulgur before. But this recipe is on a yellowed, crumbling newspaper clipping, so I guess she meant to! We tried it and it's great.
Provided by KLHquilts
Categories Grains
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 193, Fat 2, SaturatedFat 0.3, Cholesterol 0.5, Sodium 171.8, Carbohydrate 38.1, Fiber 3.9, Sugar 2.6, Protein 7.3
BULGUR & WILD RICE CASSEROLE
Did you know that wild rice is not actually rice, but the seed of a grass native to the lakes of the upper Midwest and southern Canada? Bulgar is made by steam-cooking and drying whole-wheat kernels, then cracking them into pieces. From BH&G. Healthy stuff! This is easy to make vegan- just use a vegan margarine and vegetable broth and you're set. This uses cooked wild rice, so if you've got some left over, this might be a good one to try. I think it would probably freeze well, too.
Provided by Roosie
Categories Rice
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In a large saucepan or stockpot, melt butter over medium heat.
- Add bulgar and cook for about 2 minutes.
- Stir in celery and onion and cook for about 3 more minutes, or until just tender.
- Stir in broth, cooked wild rice, parsley, pepper and if using dried, the basil and oregano.
- Bring to a boil, reduce to a simmer, cover and simmer for 10 minutes.
- Stir in mushrooms, walnuts and, if using fresh, the basil and oregano.
- Transfer to a 2-QT baking dish with cover.
- Cook, covered, for about 20 minutes or until all the liquid is absorbed.
- For Vegetarian do not use chicken broth.
BULGUR AND GROUND BEEF CASSEROLE
I found this in a book from the American Heart Assoc. Haven't prepared it yet, but I plan to as it sounds good.
Provided by smiles4u
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, soak bulgur in cold water for 15 to 30 minutes, or until soft. Set aside.
- meanwhile, heat a heavy non-stick skillet over medium-high heat. Add beef and saute for 4 to 5 minutes or until meat is no longer pink. Drain fat from pan.
- Add onions to skillet and cook until tender, 3 to 4 minutes.
- Drain bulgur and add to meat mixture with cilantro, dill weed, salt, pepper, chipped tomatoes, vegetable juice and lemon juice. Stir gently.
- Place mixture in a 10 x 10 x 2 inch baking dish or oven proof casserole dish.
- Bake at 350 uncovered for 15 to 20 minutes or until heated thoroughly.
BULGUR-RICE PILAF
Submitted per request for recipes using bulgur and even though I haven't made this I thought it sounded really interesting and I am planning on making it soon. Recipe source: Bon Appetit (September 1984)
Provided by ellie_
Categories Long Grain Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
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.
WILD RICE AND MUSHROOM CASSEROLE
This hearty mix of wild rice, creamy white beans and aromatic vegetables (spinach, leeks, fennel and mushrooms) makes a satisfying meatless main course or a very substantial side dish for Thanksgiving - and beyond. If you want to go all out, use some exotic mushrooms such as chanterelles, maitake (hen of the woods) or black trumpet, but a basic combination of cremini and shiitake mushrooms also works perfectly.
Provided by Melissa Clark
Categories dinner, casseroles, grains and rice, main course, side dish
Time 1h45m
Yield 12 servings
Number Of Ingredients 20
Steps:
- Taste broth; if bland, season to taste with salt. In a medium pot, bring broth to a boil over high heat. Stir in rice, lower heat, cover and simmer until just tender, about 40 minutes or according to package directions. Fluff rice with a fork, cover and let stand for 10 minutes.
- Meanwhile, sauté vegetables: In a large, heavy skillet, heat 3 tablespoons oil over high heat. Add half the mushrooms and cook, stirring, until brown and crispy, about 8 minutes. Adjust heat as needed to prevent burning. Transfer cooked mushrooms to a plate and sprinkle lightly with salt. Repeat with remaining mushrooms and another tablespoon oil, adding more oil to the skillet if it looks dry.
- In the empty skillet, heat 2 tablespoons oil over medium heat. Stir in leeks, fennel and 1 teaspoon salt; cook, stirring, until soft but not browned, about 8 minutes. Stir in spinach, chopped garlic, tomato paste and red pepper flakes, and cook until garlic starts turning golden, another 2 minutes. Remove skillet from heat.
- Heat oven to 400 degrees, and oil a 9-by-13-inch casserole dish.
- In a blender, purée 2 cans beans with their liquid, 2 tablespoons lemon juice, 1 grated garlic clove, and salt to taste. (If your beans are unsalted, they might need more than you'd think.)
- Stir bean purée, remaining whole beans (drained), mushrooms, cilantro, parsley and cooked wild rice into skillet with vegetables. Taste and add more salt or lemon as needed; it should be well seasoned. Scrape into prepared baking dish.
- In a small bowl, combine bread crumbs, rosemary, lemon zest, remaining 2 grated garlic cloves and 1/4 teaspoon salt. Stir in 1/4 cup olive oil and Parmesan, if using.
- Sprinkle evenly on top of casserole and bake until golden, 20 to 30 minutes. Let cool slightly before serving, topped with flaky sea salt.
Nutrition Facts : @context http, Calories 692, UnsaturatedFat 11 grams, Carbohydrate 110 grams, Fat 14 grams, Fiber 23 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 686 milligrams, Sugar 8 grams
WILD RICE CASSEROLE RECIPE BY TASTY
Rustic and filling, this wild rice casserole is the perfect warm dish for cool evenings.
Provided by Tasty
Categories Dinner
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C). Grease a 3-quart baking dish with butter.
- Melt the butter in a large pan over medium-high heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
- Add the flour and cook, stirring constantly, until golden brown, about 2 minutes. Add the chicken stock and stir to combine. Reduce the heat to medium-low and continue to cook, stirring often, until thickened, about 5 minutes.
- Add the salt and pepper and stir to combine. Add the chicken and rice to the pan and stir until fully combined.
- Transfer the rice mixture to the prepared baking dish and spread in an even layer. Bake until bubbling, about 20 minutes.
- Top with the parsley before serving.
- Enjoy!
Nutrition Facts : Calories 809 calories, Carbohydrate 101 grams, Fat 32 grams, Fiber 7 grams, Protein 30 grams, Sugar 9 grams
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