Best 7 Bulgar With Peas And Mint Recipes

PEA-MINT FALAFEL WITH BULGUR

Steps:

• Bring 2 cups water to a boil. Pour over the bulgur in a large bowl; cover and set aside until tender, about 20 minutes.
• Meanwhile, combine the tahini, 1 tablespoon each olive oil and lemon juice, the garlic and a big pinch each of salt and pepper in a food processor. Add 1/2 cup small ice cubes and process, scraping down the food processor as needed, until smooth and all the ice has melted. Remove 1/2 cup to a small bowl for the dressing.
• Add 1/2 cup mint, the peas and cumin to the food processor with the remaining tahini mixture and puree until smooth. Add the chickpeas, panko and a pinch each of salt and pepper; pulse until combined but still a little chunky. Scoop the mixture into 12 balls, about 2 tablespoons each.
• Heat 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the falafel and cook, turning, until browned, adding 1 more tablespoon oil when the pan gets dry, 6 to 8 minutes.
• Pour off any unabsorbed water from the bulgur. Add the cucumber, remaining 1 tablespoon olive oil and 1 tablespoon lemon juice. Tear the remaining 1/2 cup mint and add to the bulgur; season with salt and pepper and toss. Divide among plates; top with the falafel. Thin the dressing with the remaining 1 tablespoon lemon juice if needed and drizzle on the falafel.

BULGUR WITH PEAS

Steps:

• Cover bulgur with boiling water and allow to stand for 25 minutes. Drain thoroughly, squeezing out additional water with hands.
• Slice scallions thinly; chop parsley and squeeze lime juice.
• Cook fresh peas in boiling water for one minute; drain. Or defrost frozen peas but do not cook.
• Combine bulgur, scallions, parsley or fresh coriander, lime juice, peas, corn and sesame oils and season to taste with pepper.

BULGAR WITH PEAS AND MINT

Steps:

• In a large bowl, combine bulgur and water, cover and set aside until water is absorbed, about 30 minutes.
• Add garlic, mint, parsley, peas, zest, juice, oil and salt and toss until combined. Serve cold or at room temperature.

BULGUR AND MINT SALAD

Steps:

• Place the bulgur in a saucepan and cover it with 4 cups of cool tap water. Soak for at least 3 to 4 hours (or overnight, if desired).
• Meanwhile, coarsely chop the mint and parsley together. (There should be 1 1/2 cups total.)
• Drain the bulgur in a sieve for 10 to 20 minutes. Place the drained bulgur in a bowl and add the carrot, scallions, garlic, salt, Tabasco, lemon juice and oil. Mix well.
• Serve at room temperature.

GARLIC & HERB BULGUR WHEAT

Steps:

• Cook the bulgur wheat in boiling salted water for 15 mins or until tender, adding the peas for the final 3 mins of cooking.
• Make the dressing by combining the oil, lemon juice and seasoning. Stir the herbs through the drained bulgur wheat and peas with the dressing.

ROMAINE WITH SNAP PEAS, BULGUR, AND SHRIMP

Steps:

• Boil bulgur in salted water until just tender, 15 minutes. Drain well, transfer to a plate, and let cool. Mash garlic and 1/2 teaspoon salt with the side of a heavy knife to create a paste. Toss 1 teaspoon garlic paste with 1 tablespoon oil and shrimp.
• Place remaining garlic paste in a bowl; add lemon juice and zest and Dijon. Slowly whisk in 6 tablespoons oil; season with more salt and pepper; set aside.
• Heat a large nonstick skillet over medium-high. Swirl in remaining 1 tablespoon oil. Add shrimp in a single layer and cook, turning once, until cooked through, about 3 minutes total. Toss romaine hearts, bulgur, cheese, snap peas, and mint with dressing. Season with salt and pepper; serve with shrimp and more cheese.

BULGUR WITH PEAS AND CARROTS

Steps:

• In a medium pot, cook bulgur over medium-high, stirring frequently, until lightly toasted and fragrant. Add water and carrots; season with salt and pepper. Bring to a boil; cover, reduce heat to medium-low, and cook 15 minutes. Remove from heat, add peas, and let stand, covered, 5 minutes. Fluff with a fork and serve immediately.