Best Bulgur With Pine Nuts Recipes

25 EASY WAYS TO COOK WITH BULGUR

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

BULGUR, PINE NUT, AND RED PEPPER PILAF

Steps:

• In a small heavy saucepan cook onion in oil over moderate heat, stirring, until softened.
• Stir in broth, bell pepper, and bulgur and bring liquid to a boil. Cook mixture, covered, over low heat 12 minutes, or until liquid is absorbed.
• Remove pan from heat and let stand, covered, 5 minutes. Stir in pine nuts, chives, and salt and pepper to taste.

BULGUR PILAF WITH DRIED FRUIT AND NUTS

Steps:

• Place the apricots and prunes in a bowl, cover with water and soak overnight or for several hours. Place a strainer over a bowl, and drain the dried fruit. Cut in thin slices.
• Measure out 2 cups of the soaking water (or add enough water to make 2 cups), and bring to a simmer. Meanwhile, melt the butter in a saucepan over medium heat. Add the bulgur, and stir constantly for a few minutes until the bulgur smells toasty. Add the salt, dried fruit and water, and bring to a boil. Boil for five minutes, then reduce the heat and simmer gently for eight to 10 minutes until the water has been absorbed. Remove from the heat, cover with a clean dish towel and place a lid over the towel. Allow the bulgur to sit for 15 minutes.
• Spoon the bulgur into a serving dish, top with the nuts and serve with plain yogurt on the side.

TOMATOES STUFFED WITH BULGUR AND PINE NUTS

Steps:

• Cut off and discard top third of tomatoes and scoop out insides (leave shells intact for stuffing), transferring to a sieve set over a bowl to drain excess liquid. Coarsely chop tomato from sieve and reserve for making braised eggplant .
• Sprinkle insides of tomato shells with 1/2 teaspoon salt and drain upside down on a rack set in a pan while preparing filling.
• Simmer lentils in 1/2 cup water in a small saucepan until just tender, 18 to 20 minutes. Drain in a sieve, then rinse under cold water and drain well.
• Heat oil in a 5-quart heavy pot over moderate heat until hot, then cook pine nuts, stirring, until golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain.
• Cook onion in oil remaining in pot over moderate heat, stirring occasionally, until softened but not browned, 6 to 8 minutes. Add bulgur, chard, remaining 3/4 teaspoon salt, and pepper and cook, stirring, until greens are wilted, about 2 minutes. Add remaining cup water, then remove from heat and let stand, covered, until bulgur is tender, about 30 minutes.
• Stir in pine nuts, currants, parsley, dill, lemon juice, lentils, and salt and pepper to taste. Spoon filling into tomato shells.

BULGUR PILAF WITH RAISINS AND PINE NUTS

Steps:

• Bring the water or stock to boil in a pan. Add the bulgur, salt (taking into account the saltiness of the stock), and pepper and stir, then cook, covered, on very low heat for about 15 minutes, or until the liquid is absorbed and the grain tender. Turn off the heat and leave, covered, for 10 minutes, or until the grain is plump and tender.
• Fry the pine nuts in a tablespoon of the butter or oil, shaking the pan until golden. Stir it into the bulgur with the remaining butter or oil and the drained raisins and heat through.

BULGUR SALAD WITH PINE NUTS AND RAISINS

Steps:

• Bring water to a boil in large saucepan over high heat. Reduce heat to medium; add bulgur wheat,raisins,salt,cumin,cinnamon,saffron and cayenne pepper. Cook and stir 1 minute.
• Remove from heat; cover and let stand 15 minutes. Fluff bulgur with fork; place in medium bowl.
• Refrigerate 30 minutes or until cool. Stir in oil until blended. Gently stir in parsley, pine nuts and basil.