Best 3 Bulgur With Leeks Cranberries And Almonds Recipes
Embark on a culinary journey with our delightful bulgur pilaf recipes, a harmonious blend of flavors and textures that will tantalize your taste buds. Discover the vibrant Bulgur with Leeks, Cranberries, and Almonds, a symphony of nutty bulgur, earthy leeks, tart cranberries, and crunchy almonds, all enveloped in a subtly sweet and tangy dressing. Indulge in the aromatic Bulgur Pilaf with Roasted Vegetables, where tender bulgur mingles with an array of roasted vegetables, creating a medley of flavors and colors. For a taste of the Mediterranean, try our flavorful Mediterranean Bulgur Salad, a refreshing combination of bulgur, fresh herbs, juicy tomatoes, crisp cucumbers, and tangy feta cheese. And for a hearty and wholesome meal, delve into our comforting Lentil and Bulgur Soup, a nourishing fusion of lentils, bulgur, vegetables, and a rich broth, perfect for a chilly day. Each recipe offers a unique culinary experience, whether you seek a vibrant side dish, a wholesome main course, or a satisfying soup.
Here are our top 3 tried and tested recipes!
BULGUR PILAF WITH ALMONDS AND DRIED CRANBERRIES
This side dish contains bulgur, common in Indian and Middle Eastern cuisine. It is a flavorful change from rice or potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 7
Steps:
- In a small skillet over medium heat, cook almonds, tossing occasionally, until golden, 4 to 5 minutes. Remove from skillet, and let cool. (Or use oven method; see note, below.) Set aside.
- In a medium saucepan, melt butter over medium heat. Add onion and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add bulgur; stir to coat.
- Add broth; season with salt and pepper. Bring to a boil; reduce heat to low. Cover saucepan, and simmer until liquid has evaporated and bulgur is tender, about 15 minutes. Remove from heat; sprinkle bulgur with cranberries. Cover, and set aside to steam, about 5 minutes.
- Add toasted almonds to bulgur; fluff with a fork. Serve.
BULGUR PILAF W/ ALMONDS AND CRANBERRIES
I recently discovered bulgur and am a total convert! It has fewer calories, less fat, and more than twice the fiber than brown rice. It's a low on the glycemic index and high in folic acid. AND IT COOKS FASTER THAN RICE. So, if all that doesn't convince you, just try this simple recipe. It has a nice nutty flavor and makes a great side dish to pretty much anything.
Provided by little_wing
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, over medium heat, cook almonds, tossing occasionally until golden, 4-5 minutes.
- Remove from skillet and let cool.
- In same saucepan, melt butter over med. heat.
- Add onion and cook, stirring occasionally, until beginning to brown, 6-8 minutes.
- Add bulgur and stir to coat.
- Add broth, season with salt and pepper, and bring to boil.
- Reduce heat to low, cover saucepan, and simmer until liquid has cooked out and bulgur is tender, about 15 minutes.
- Remove from heat, sprinkle bulgur with cranberries.
- Cover and set aside to steam, about 5 minutes.
- Add toasted almonds and stir to combine and fluff bulgur.
Nutrition Facts : Calories 241.4, Fat 10.7, SaturatedFat 4.2, Cholesterol 15.3, Sodium 78.4, Carbohydrate 31.8, Fiber 7.8, Sugar 1.6, Protein 8.2
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:
- Select the right bulgur. Coarse bulgur is the best choice for this recipe because it holds its shape well and has a nutty flavor. If you can't find coarse bulgur, you can use medium bulgur, but it will cook more quickly and may become mushy.
- Soak the bulgur before cooking. Soaking the bulgur for 30 minutes before cooking helps to soften it and reduce the cooking time.
- Use a flavorful broth. The broth you use to cook the bulgur will add a lot of flavor to the dish. Use a broth that you like the taste of, such as chicken broth, vegetable broth, or beef broth.
- Don't overcook the bulgur. Bulgur should be cooked until it is tender but still has a slight bite to it. Overcooked bulgur will be mushy and unpleasant to eat.
- Add the cranberries, almonds, and parsley just before serving. This will help to keep the cranberries and almonds from getting overcooked and the parsley from wilting.
Conclusion:
This bulgur with leeks, cranberries, and almonds is a delicious and healthy side dish that can be served with a variety of main courses. It is also a great make-ahead dish, as it can be stored in the refrigerator for up to 3 days. Next time you are looking for a new and exciting side dish, give this bulgur recipe a try. You won't be disappointed!
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