Best 4 Bulgur Wheat With Dried Cranberries Recipes
**Explore the Enchanting World of Bulgur Wheat and Dried Cranberries: A Culinary Journey Through Taste and Texture**
Bulgur wheat, an ancient grain renowned for its nutty flavor and chewy texture, takes center stage in this delectable dish, perfectly complemented by the tangy sweetness of dried cranberries. Embark on a culinary adventure with three enticing recipes that showcase the versatility of this dynamic duo. From a hearty main course to a refreshing salad and a delectable dessert, each recipe promises a unique symphony of flavors and textures. Discover the secrets of preparing bulgur wheat to achieve the ideal consistency, and elevate your cooking skills with expert tips and tricks. Unleash your creativity and explore the endless possibilities of this wholesome and flavorful combination.
BULGUR PILAF WITH DRIED FRUIT AND NUTS
Provided by Martha Rose Shulman
Categories breakfast, easy, weekday, main course
Time 40m
Yield Serves six
Number Of Ingredients 9
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 WITH DRIED CRANBERRIES
Bulgur is a form of wheat that is most commonly found in tabbouleh. This dish is very similar to tabbouleh, but sweeter, using dried cranberries where tomatoes normally serve to provide acid.
Categories Lunch Sides Vegan Vegetarian
Yield 8 (102 g)
Number Of Ingredients 9
Steps:
- 1.) Place bulgur in a large bowl; cover with 2 cups boiling water. Let stand until liquid is absorbed (30 minutes). Fluff with a fork. 2.) Add cucumber and remaining ingredients; toss gently to combine.
Nutrition Facts :
WILD RICE AND BULGUR PILAF WITH DRIED CRANBERRIES
Got this from my mother, who told me recently (when I served her a 'Zaar bulgur recipe) that she'd never eaten bulgur before. But this recipe is on a yellowed, crumbling newspaper clipping, so I guess she meant to! We tried it and it's great.
Provided by KLHquilts
Categories Grains
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large nonstick skillet over medium-high heat.
- Add onion, celery, cranberries and bulgur.
- Cook until wheat is browned, 3-4 minutes, stirring often to prevent burning.
- Add cooked wild rice, broth, and thyme.
- Stir well.
- Simmer, covered, until wheat is cooked (about 15 minutes).
- Stir in green onions.
- Season with salt and pepper to taste.
- This can be served immediately (while warm), or you can make it 1-2 days ahead and refrigerate.
- To reheat, cover and bake at 350 for 45 minutes.
Nutrition Facts : Calories 193, Fat 2, SaturatedFat 0.3, Cholesterol 0.5, Sodium 171.8, Carbohydrate 38.1, Fiber 3.9, Sugar 2.6, Protein 7.3
BULGUR WITH LEEKS, CRANBERRIES, AND ALMONDS
Categories Berry Nut Side Thanksgiving High Fiber Cranberry Almond Leek Fall Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 6
Steps:
- Melt butter in heavy large saucepan over medium-high heat. Add chopped leeks and sauté until very tender, about 12 minutes. Add chicken broth and bring to boil. Stir in bulgur and boil 5 minutes. Add dried cranberries. Remove from heat, cover and let stand 15 minutes. Fluff with fork. Mix in sliced almonds. Season to taste with salt and pepper.
Tips:
- Use a fine-mesh strainer: When rinsing the bulgur wheat, be sure to use a fine-mesh strainer to remove all of the excess starch. This will help to prevent the bulgur wheat from becoming gummy.
- Toast the bulgur wheat: Toasting the bulgur wheat before cooking it will help to enhance its flavor. To toast the bulgur wheat, simply heat a large skillet over medium heat and add the bulgur wheat. Stir constantly for about 5 minutes, or until the bulgur wheat is lightly browned.
- Use a flavorful broth: The broth that you use to cook the bulgur wheat will have a big impact on the final flavor of the dish. For a more flavorful bulgur wheat, use a broth that is made with vegetables, chicken, or beef.
- Add your favorite mix-ins: Once the bulgur wheat is cooked, you can add your favorite mix-ins. Some popular mix-ins include dried cranberries, nuts, seeds, and chopped vegetables.
- Let the bulgur wheat cool before serving: Once the bulgur wheat is cooked, let it cool for a few minutes before serving. This will help to prevent the bulgur wheat from becoming mushy.
Conclusion:
Bulgur wheat is a versatile and delicious grain that can be used in a variety of dishes. It is a good source of fiber, protein, and vitamins, and it is also relatively low in calories. If you are looking for a healthy and easy-to-make grain dish, bulgur wheat is a great option. With its nutty flavor and chewy texture, bulgur wheat is a great addition to any meal.
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