Best Spiced Bulgur With Tomatoes Recipes

TURKISH BULGUR PILAF RECIPE

Turkish Bulgur Pilaf Recipe image

Learn how to make the best Turkish bulgur pilaf recipe with tomatoes and vegetables.

Provided by Aysegul Sanford

Time 28m

Number Of Ingredients 12

Ingredients

2 tbsp oil (or butter)
1 onion (chopped, medium sized (approximately 1 cup))
1 green pepper (seeded jalapeno or a small bell pepper would work (approximately 1/2 cup))
2 tbsp tomato paste
1 teaspoon ground cumin
1 cup coarse bulgur (both coarse and extra coarse bulgur would work for this recipe)
1 fresh tomato (cut into small cubes (approximately 1 cup))
1 can chickpeas (drained and rinsed )
2 cups water (boiling water (or you can use vegetable stock))
1 teaspoon salt
1/4 teaspoon ground black pepper
handful of Italian (or flat leaf parsley, chopped)

Steps:

Saute onion and tomato paste: Heat olive oil in a medium saucepan over medium heat. Add in onion and green pepper and saute until translucent, 3-4 minutes. Add in tomato paste and stir constantly for a minute or so.
Add in the rest of the ingredients: Add in ground cumin, bulgur, tomatoes, chickpeas, and water (or stock). Season with salt and pepper.
Stir & Bring it to a boil: Give it a stir, bring it to a boil, put the lid on, turn down the heat to low. Let it simmer for 10-12 minutes or until most of the liquid is absorbed.
Let it rest & serve: Off the heat, allow it to rest for 10 minutes (with the lid on), fluff it with a fork, garnish with parsley, and serve.

Nutrition Facts : Calories 213 kcal, Sugar 4 g, Sodium 661 mg, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 34 g, Fiber 8 g, Protein 6 g, ServingSize 1 serving

SPICED BULGUR WITH TOMATOES

Spiced Bulgur with Tomatoes image

Provided by May S. Bsisu

Categories Tomato Side Sauté Vegetarian Quick & Easy Vegan Bulgur Simmer Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

1/4 cup olive oil
1 medium onion, chopped
1 1/2 pounds very ripe tomatoes, peeled and chopped, juices reserved
1 cup coarse bulgur, soaked and drained
1 1/2 teaspoons ground allspice
1/4 teaspoon finely ground black pepper
1/2 cup boiling water

Steps:

Heat the olive oil in a large saucepan over medium heat. Add the onions and sauté until they are soft and translucent, about 5 minutes. Add the tomatoes and their reserved juices, the bulgur, and the allspice, cinnamon, and pepper. Sauté until all of the bulgur grains are coated and the spices are fragrant, about 10 minutes. Add the boiling water, cover, and bring to a boil.
Reduce the heat to medium and simmer for 15 minutes. Then slide a heat diffuser under the pot, reduce the heat to low, and cook until all the water has been absorbed, 20 to 25 minutes. Serve warm.