Best 9 Bulgur Pilaf With Raisins And Pine Nuts Recipes

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Embark on a culinary journey to the heart of Mediterranean cuisine with our delectable Bulgur Pilaf. This delightful dish, hailing from the lands of Turkey, is a symphony of flavors and textures that will tantalize your taste buds. Our collection of recipes offers a diverse range of Bulgur Pilaf variations, each boasting unique ingredients and cooking techniques.

Dive into the classic Bulgur Pilaf with Raisins and Pine Nuts, a harmonious blend of nutty bulgur, plump raisins, and toasted pine nuts, all enveloped in a fragrant broth. For a vibrant twist, try our Mediterranean Bulgur Pilaf, where sun-dried tomatoes, briny olives, and aromatic herbs dance together in a flavorful medley.

If you seek a hearty and protein-packed meal, our Chicken and Bulgur Pilaf is the perfect choice. Succulent chicken pieces nestle amidst tender bulgur, vegetables, and a savory broth, creating a comforting and satisfying dish. For vegetarians, our Lentil and Bulgur Pilaf offers a delightful combination of lentils, bulgur, and an array of spices, resulting in a nourishing and flavorful feast.

No matter your dietary preferences, our Bulgur Pilaf recipes cater to all. With their ease of preparation and versatility, these dishes are perfect for busy weeknights, special occasions, or potlucks. So, gather your ingredients, fire up your stove, and let's embark on a culinary adventure with Bulgur Pilaf!

Here are our top 9 tried and tested recipes!

TOASTED-BULGUR PILAF



Toasted-Bulgur Pilaf image

The bulgur in this protein-fiber side dish is toasted to bring out its deep, nutty flavor before being simmered in chicken stock.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 8

1 cup bulgur
3/4 cup homemade or store-bought low-sodium chicken stock
1 whole cinnamon stick
1 bay leaf
Coarse salt
1/2 cup salted, roasted almonds, coarsely chopped
1 tablespoon extra-virgin olive oil
Freshly ground pepper

Steps:

  • Heat a large skillet over medium-high heat. Add bulgur, and toast, stirring frequently, until golden and fragrant, 4 to 5 minutes.
  • Stir together toasted bulgur, stock, 3/4 cup water, cinnamon stick, bay leaf, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat; cover, and reduce heat to low. Simmer until all liquid is absorbed and bulgur is tender, 10 to 12 minutes. Discard bay leaf and cinnamon stick (or, if desired, leave in as a garnish). Stir in almonds and oil; season with salt and pepper.

BULGUR WITH RAISINS AND PINE NUTS



Bulgur with Raisins and Pine Nuts image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toast 1 cup bulgur in olive oil in a saucepan over medium heat, stirring, 5 minutes. Add 1 1/2 cups water and 1/2 teaspoon kosher salt. Bring to a boil, then reduce the heat to low; cover and simmer until the water is absorbed, 12 minutes. Stir in 1/4 cup chopped mixed parsley, mint and/or scallions, 2 tablespoons each olive oil, toasted pine nuts and chopped raisins, and the juice of 1/2 lemon. Season with salt.

CREAMY POLENTA WITH RAISINS AND PINE NUTS



Creamy Polenta with Raisins and Pine Nuts image

Provided by Tyler Florence

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

1 quart chicken broth
1 teaspoon salt
1 cup polenta or yellow cornmeal
1/3 cup heavy cream
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1/4 cup raisins
1/4 cup pine nuts
1/2 cup freshly grated Parmesan

Steps:

  • In a large pot, bring the chicken broth and salt to a boil over medium heat. Gradually whisk in the cornmeal in a slow steady stream. The liquid will be absorbed and the cornmeal will lock up; don't freak, just whisk through it. Lower the heat and continue to whisk until the polenta is thick and smooth, about 20 minutes.
  • Add the cream and 2 tablespoons of the butter; continue to stir until incorporated and creamy, about 5 minutes; season with salt and pepper. Remove the polenta from the heat and pour it into a small baking dish.
  • Preheat the oven to 400 degrees F.
  • Place a small skillet over medium heat and add the remaining 2 tablespoons of butter. Swirl the pan over the heat and cook the butter until golden and nutty, about 1 minute. Add the raisins and pine nuts, tossing to coat in the brown butter. Pour the raisins and pine nuts over the top of the polenta and sprinkle with the Parmesan. Bake for 25 minutes and serve.

BULGUR PILAF



Bulgur Pilaf image

Bulgur Pilaf is a Middle Eastern dish made with vegetables and spices. It's made in three easy steps and takes less than 25 minutes!

Provided by Sarah Bond

Categories     Side Dishes

Time 25m

Number Of Ingredients 10

1 Tbsp olive oil (or butter, 15 mL)
1 medium white onion (diced, about 1 cup)
2 cloves garlic (minced)
1 green bell pepper (diced)
2 roma tomatoes (diced)
3 Tbsp tomato paste (40 g)
1 ½ cups uncooked bulgur (340 g)
2 ½ cups water (590 mL)
¼ tsp each salt and pepper
Serving suggestions: olives, sliced red onion, parsley, slivered almonds, feta cheese

Steps:

  • Base: Heat oil over medium heat in a large saute pan or pot. Add onion, garlic, pepper, and roma tomatoes, cooking until pepper is soft, about 5 minutes. Add tomato paste and cook for another 2 minutes.
  • Bulgur: Add bulgur and water, stir to combine, cover, and let simmer for 15 to 20 minutes until water is absorbed and bulgur is tender (add more water ½ cup at a time if bulgur is still tough). Season with salt and pepper.
  • Serve: Warm or cold, optionally topped with olives, sliced red onion, parsley, slivered almonds, or feta cheese.

Nutrition Facts : ServingSize 1 serving, Calories 253 kcal, Carbohydrate 49.8 g, Protein 8.2 g, Fat 4.5 g, SaturatedFat 0.7 g, Sodium 173 mg, Fiber 11.9 g, Sugar 6 g

BULGUR PILAF WITH DRIED FRUIT AND NUTS



Bulgur Pilaf With Dried Fruit and Nuts image

Provided by Martha Rose Shulman

Categories     breakfast, easy, weekday, main course

Time 40m

Yield Serves six

Number Of Ingredients 9

2 ounces dried apricots (about 1/3 cup)
2 ounces prunes (about 1/3 cup), pitted
1 cup coarse bulgur (#3)
2 tablespoons unsalted butter
1/2 teaspoon salt, or to taste
1/4 cup dark or golden raisins (or use half raisins, half-dried cranberries)
1/4 cup blanched almonds, lightly toasted
2 tablespoons pine nuts, lightly toasted
Plain Greek-style yogurt for serving

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.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 9 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 134 milligrams, Sugar 8 grams, TransFat 0 grams

BULGUR, PINE NUT, AND RED PEPPER PILAF



Bulgur, Pine Nut, and Red Pepper Pilaf image

Categories     Nut     Pepper     Side     Quick & Easy     Low Cal     Pine Nut     Bell Pepper     Fall     Healthy     Bulgur     Gourmet

Yield Serves 2 generously

Number Of Ingredients 8

1 small onion, chopped fine
1 tablespoon vegetable oil
1 cup plus 2 tablespoons chicken broth
3 tablespoons finely diced red bell pepper
3/4 cup bulgur*
2 tablespoons pine nuts, toasted lightly
2 teaspoons minced fresh chives
*available at natural foods stores and many supermarkets.

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.

RICE PILAF WITH PINE NUTS AND GOLDEN RAISINS



Rice Pilaf With Pine Nuts and Golden Raisins image

Make and share this Rice Pilaf With Pine Nuts and Golden Raisins recipe from Food.com.

Provided by kymgerberich

Categories     Long Grain Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/2 cup finely chopped onion
1/2 teaspoon turmeric
1/4 teaspoon ground coriander
2 tablespoons unsalted butter
1 cup long-grain rice
2 cups chicken broth
4 tablespoons pine nuts, toasted
4 tablespoons golden raisins, soaked in boiling water for 1 minute and drained

Steps:

  • In heavy saucepan cook the onion with the turmeric and coriander in the melted butter until the onion is softened.
  • Add the rice and stir to coat. Add the broth, bring the liquid to a boil and simmer, covered, for 17 minutes or until the liquid is absorbed and the rice is tender.
  • Stir in the pine nuts and raisins, add salt and pepper to taste.

BULGUR SALAD WITH PINE NUTS AND RAISINS



Bulgur Salad With Pine Nuts and Raisins image

Make and share this Bulgur Salad With Pine Nuts and Raisins recipe from Food.com.

Provided by MarBear

Categories     Grains

Time 47m

Yield 1 salad, 8 serving(s)

Number Of Ingredients 12

1 1/2 cups water
1 cup Bulgar wheat
1/4 cup raisins
1 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon saffron thread, crushed
1/4 teaspoon cayenne pepper
1 tablespoon extra virgin olive oil
1 cup chopped fresh Italian parsley
1/2 cup pine nuts
1/4 cup finely chopped fresh basil

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.

BULGUR PILAF WITH RAISINS AND PINE NUTS



Bulgur Pilaf with Raisins and Pine Nuts image

Categories     Nut     Side     Fry     Raisin     Pine Nut     Bulgur     Boil

Yield serves 6-8

Number Of Ingredients 6

4 1/2 cups chicken stock (page 143) (or you may use a bouillon cube) or water
3 cups (1 pound) coarse-ground bulgur, washed in cold water and drained
Salt and pepper
1/2 cup pine nuts
4-5 tablespoons butter or vegetable oil
1/3 cup black or golden raisins, soaked in water for 1/2 hour

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.

Tips:

  • Use a fine-mesh sieve to rinse the bulgur: This will remove any dirt or debris.
  • Soak the bulgur in hot water for 30 minutes before cooking: This will help to soften the grains and reduce the cooking time.
  • Use a large pot or saucepan to cook the bulgur: This will give the grains plenty of room to expand.
  • Bring the water to a boil before adding the bulgur: This will help to prevent the grains from sticking together.
  • Reduce the heat to low and simmer the bulgur for 10-15 minutes, or until the grains are tender: Be sure to stir the bulgur occasionally to prevent it from sticking to the bottom of the pot.
  • Remove the bulgur from the heat and let it stand for 5 minutes before fluffing it with a fork: This will help to separate the grains and make them light and fluffy.
  • Add your desired mix-ins, such as raisins, pine nuts, and spices, to the bulgur pilaf: Stir to combine and serve.

Conclusion:

Bulgur pilaf is a delicious and versatile dish that can be served as a side dish or a main course. It is a good source of fiber, protein, and vitamins. With its nutty flavor and chewy texture, bulgur pilaf is a great addition to any meal.

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