Best Herbed Bulgur Recipes

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HERBED BULGUR-LENTIL PILAF



Herbed Bulgur-Lentil Pilaf image

Provided by Ellie Krieger

Categories     side-dish

Time 1h30m

Yield 4 servings, 1 serving equals 1 cup pilaf

Number Of Ingredients 13

1/2 cup green lentils
1 cup bulgur
4 cups low-sodium chicken broth
1 tablespoons plus 2 teaspoons olive oil
1 small red onion, finely diced (1 cup)
1 yellow pepper, seeded and finely diced
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh chives
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place lentils and 2 cups broth in a small saucepan and bring to a boil. Boil 5 minutes, then reduce to a simmer and cook until lentils are tender and most liquid is dissolved, about 30 minutes. Drain any remaining liquid. While lentils are cooking, place bulgur and remaining 2 cups chicken broth in another small saucepan and bring to a boil. Reduce heat and simmer until most liquid is dissolved and bulgur is tender, about 13 to15 minutes. Remove from heat and fluff with a fork. Add the bulgur to the lentils.
  • Heat 2 teaspoons of the oil in a skillet over medium heat. Add onions and cook, stirring, until tender, about 5 minutes. Add peppers and cook until peppers are tender, another 5 minutes. Add the onion mixture to bulgur-lentil mixture. Stir in parsley, basil, chives, lemon zest, lemon juice remaining 1 tablespoon olive oil, salt and pepper and toss to incorporate.

Nutrition Facts : Calories 300 calorie, Fat 8 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 370 milligrams, Carbohydrate 47 grams, Fiber 11 grams, Protein 15 grams, Sugar 3 grams

GRILLED TUNA WITH CHERRY TOMATO SALAD AND HERBED BULGUR



Grilled Tuna with Cherry Tomato Salad and Herbed Bulgur image

Yield serves 4

Number Of Ingredients 12

1 cup bulgur wheat
1 1/2 teaspoons coarse salt
1/4 cup loosely packed inner celery leaves, roughly chopped
1/4 cup loosely packed fresh mint leaves, roughly chopped
1/4 cup loosely packed fresh cilantro leaves, roughly chopped
1/4 teaspoon ground coriander
1/2 pint cherry tomatoes, sliced in half
2 scallions, thinly sliced into rounds
2 teaspoons extra-virgin olive oil, plus more for the grill
3 tablespoons fresh lemon juice
Freshly ground pepper
4 tuna steaks (each 6 ounces and about 1 inch thick)

Steps:

  • Bring 2 cups water to a boil. Place the bulgur in a large heatproof bowl; cover with the boiling water. Add 1/4 teaspoon salt; stir just to combine, and cover tightly with plastic wrap. Let steam until tender but still slightly chewy, 22 to 25 minutes. If all the water has not been absorbed, drain the bulgur in a sieve, then return it to the dried bowl. Let cool. Using a fork, stir in the celery leaves, mint, cilantro, and coriander.
  • Make the cherry tomato salad: In a medium bowl, toss the tomatoes and scallions with the oil, lemon juice, and 1/4 teaspoon salt. Season with pepper. Set aside.
  • Heat a lightly oiled grill or grill pan over medium-high heat. Sprinkle both sides of each tuna steak with about 1/4 teaspoon salt; season evenly with pepper. Cook until the first side is seared with grill marks, 3 to 4 minutes. Flip the tuna, and cook 3 minutes more for medium-rare. Serve with herbed bulgur on the side and cherry tomato salad spooned on top.
  • (Per serving)
  • Calories: 340
  • Fat: 5g
  • Cholesterol: 77mg
  • Carbohydrate: 31g
  • Sodium: 781mg
  • Protein: 45g
  • Fiber: 7g

HERBED BULGUR



Herbed Bulgur image

Categories     Salad     Side     Picnic     Summer     Tarragon     Chive     Dill     Bulgur     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

3/4 cup bulgur
1 cup boiling-hot water
1/4 cup chopped fresh dill
2 tablespoons chopped fresh tarragon
2 tablespoons thinly sliced fresh chives
1 tablespoon olive oil

Steps:

  • Combine bulgur and boiling-hot water in a large bowl and let stand 20 minutes. Fluff with a fork and stir in herbs, oil, and salt and pepper to taste.

HERBED BULGUR WITH SAUSAGE



Herbed Bulgur With Sausage image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 15

3 tablespoons olive oil
1 teaspoon minced garlic
1 1/2 cups bulgur wheat
A 1-pound can Italian peeled tomatoes
2 cups chicken stock or water (approximately)
1 teaspoon oregano
1 teaspoon minced fresh basil
1 teaspoon marjoram
1/2 teaspoon fennel seeds
Salt
1 pound Italian sweet sausage, or 1/2 pound sweet, 1/2 pound hot
1 cup sliced onion
1/2 cup chopped green pepper
1 tablespoon minced parsley
Freshly grated Parmesan cheese

Steps:

  • In a three-quart casserole, heat the oil. Add garlic and cook for a minute or so, until the garlic is soft but not brown. Add bulgur and cook over medium heat, stirring, until the bulgur is lightly toasted and coated with oil, about five minutes.
  • Drain the tomatoes, crushing them lightly and reserving the liquid. Set the tomatoes aside and add enough chicken stock or water to the liquid to make three cups. Add this liquid to the bulgur along with the oregano, basil, marjoram and fennel seeds. Season to taste with salt. Mix well.
  • Cover tightly and place over low heat for about 40 minutes until the liquid is absorbed and bulgur is tender.
  • While the bulgur is cooking, slice the sausages. If some of it crumbles, that is all right. Place the sausage in a heavy skillet and cook over medium heat until lightly brown. Remove sausage from pan.
  • Add onions and peppers to the pan and saute over medium heat until lightly browned. Return the sausage to the pan along with the tomatoes and cook just long enough to heat through.
  • When the bulgur is tender, lightly mix it to fluff it. Spread the sausage, onions and tomato mixture over the bulgur in the casserole, sprinkle with parsley, cover and place over medium heat for five to 10 minutes until heated through.
  • Serve with grated Parmesan cheese.

Nutrition Facts : @context http, Calories 674, UnsaturatedFat 26 grams, Carbohydrate 53 grams, Fat 41 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 1153 milligrams, Sugar 8 grams, TransFat 0 grams

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