Best 5 Plain Bulgur Recipes
**Bulgur:** A Culinary Journey Through History and Taste
Bulgur, an ancient grain steeped in history and brimming with versatility, takes center stage in this culinary adventure. Originating from the fertile lands of the Middle East and Mediterranean, bulgur has been a staple in kitchens for centuries, cherished for its nutty flavor and nutritional prowess. Join us as we delve into the realm of bulgur, exploring its culinary versatility through a selection of delectable recipes that showcase its unique charm. From savory main courses to hearty salads and delightful pilafs, discover the endless possibilities that this ancient grain holds. Embark on a journey of flavors and textures as we unlock the secrets of bulgur, transforming it from a humble ingredient into a star of your culinary repertoire.
**Recipes Featured:**
* **Classic Plain Bulgur:** Experience the essence of bulgur in its purest form with this simple yet satisfying recipe. Learn the art of perfectly cooking bulgur, resulting in fluffy and flavorful grains that can be enjoyed as a side dish or incorporated into various culinary creations.
* **Bulgur Pilaf with Vegetables:** Embark on a vibrant culinary journey with this colorful and flavorful pilaf. Fresh vegetables, aromatic herbs, and savory spices dance together in harmony, creating a delightful and nutritious dish that will tantalize your taste buds.
* **Bulgur Salad with Chickpeas and Feta:** Discover the perfect balance of flavors and textures in this refreshing and wholesome salad. Bulgur, chickpeas, and feta cheese unite with crisp vegetables, tangy dressing, and a sprinkle of fresh herbs, resulting in a delightful symphony of Mediterranean flavors.
* **Bulgur Stuffed Bell Peppers:** Unleash your culinary creativity with these vibrant and hearty stuffed bell peppers. A flavorful filling made from bulgur, ground beef, and a medley of spices is nestled within tender bell peppers, creating a dish that is both visually appealing and incredibly delicious.
* **Bulgur and Lentil Soup:** Immerse yourself in the comforting warmth of this hearty and nourishing soup. Bulgur and lentils simmer together in a savory broth, enriched with aromatic vegetables, herbs, and spices, resulting in a soul-satisfying culinary embrace.
BASIC BULGUR
Bulgur comes in different sizes and textures, but for the basic kind they sell in the bulk aisle where I shop, this cooking technique works perfectly. This can be dressed up in all kinds of different ways -- buy making it with stock instead of water, by adding sauteed onions, by throwing in chopped veggies and dressing at the end and making a salad; whatever. This is just the basic technique. You can change the amounts to whatever you want -- the important thing is just that you have twice as much water as bulgur.
Provided by Becky 7
Categories Grains
Time 20m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Bring the water to a boil.
- Add the salt and the bulgur.
- Cover.
- Turn the heat to low, so that it's simmering.
- Let simmer for 15 minutes, until all the water is absorbed.
- Enjoy!
Nutrition Facts : Calories 25.2, Fat 0.1, Sodium 196.9, Carbohydrate 5.6, Fiber 1.4, Protein 0.9
PLAIN BULGUR PILAF
Steps:
- Bring the water or stock to the boil in a large pan and pour in the bulgur. Add salt and pepper (taking into account the saltiness of the stock) and cook, covered, over low heat for 10-15 minutes, until it is tender and all the liquid is absorbed, adding a little water if it becomes too dry.
- Stir in the butter or oil and leave off heat, covered, for 15 minutes, to allow the wheat to swell and become tender before serving.
- Variations
- For a grand and delicious pilaf, stir in 2-3 tablespoons toasted pine nuts or slivered almonds and 2 tablespoons raisins when you pour in the bulgur.
- For burghul bil shaghria, use half the amount of bulgur with 1/2 pound dry vermicelli broken into small pieces in your hands and toasted in a dry frying pan or under the broiler, stirring often, until browned.
PLAIN BULGUR
Bulgur is a light whole wheat grain that is a good substitute for rice. It can be cooked or soaked. *I prefer cooked but am posting direction to both here. Have a friend that is new to whole grain cooking and has asked if I would post some basic cooking directions.
Provided by Debbwl
Categories Grains
Time 17m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- *Cooked: Add bulgur to water bring to boil, reduce heat, cover and simmer 15 to 20 minutes till liquid is absorbed, fluff with fork.
- Soaked: place bulgur and boiling water in bowl. Cover and let sit for 10 minutes. Fluff with fork.
HOW TO COOK BULGUR
While we love bulgur in a traditional tabbouleh, this high-fiber, quick-cooking grain can do so much more. Try it in our California-Style Veggie Burgers or serve it as a tasty, healthy side dish with dinner tonight.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Yield Makes about 2 1/2 cups
Number Of Ingredients 3
Steps:
- Combine bulgur, 1 1/2 cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook over low heat until tender, about 12 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool.
LEBANESE BULGUR
This delicious recipe is from Burt Green and is my favorite way to eat whole wheat bulgur. It easy and fabulous as a side dish for a wide variety of meat or vegetarian meals. Please try this.
Provided by Geema
Categories Grains
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a medium saucepan over medium heat.
- Add the onion and cook until lightly browned, about 3 minutes.
- Add the garlic and cook for another minute.
- Stir in the tomatos and basil, cooking 2 more minutes.
- Stir the bulgur into the tomato mixture, making sure that the bulgur is well coated.
- Stir in the hot broth, reduce the heat to low and cook, covered, for 5 minutes.
- Add the honey, tomato paste, salt, pepper and cayenne to the bulgur mixture.
- Continue to cook, covered until the bulgur is tender and all the liquid has been absorbed, about 25 minutes.
- Turn off the heat and let sit for 10 minutes.
- Sprinkle the parsley over the top.
Nutrition Facts : Calories 320.3, Fat 18.6, SaturatedFat 2.6, Sodium 43, Carbohydrate 36.7, Fiber 7.8, Sugar 7.3, Protein 5.4
Tips:
- Choose the right bulgur: There are three main types of bulgur: fine, medium, and coarse. Fine bulgur is best for pilafs and salads, medium bulgur is best for soups and stews, and coarse bulgur is best for stuffing and casseroles.
- Rinse the bulgur before cooking: This will remove any dust or debris from the bulgur and help it cook evenly.
- Use a ratio of 1 part bulgur to 2 parts water: This will result in a fluffy, cooked bulgur.
- Bring the water to a boil, then add the bulgur and reduce the heat to low: This will help prevent the bulgur from sticking to the pot.
- Cover the pot and simmer for the recommended time: This will allow the bulgur to absorb all of the water and cook through.
- Fluff the bulgur with a fork before serving: This will help separate the grains and make them light and fluffy.
Conclusion:
Bulgur is a versatile and healthy grain that can be used in a variety of dishes. It is a good source of fiber, protein, and vitamins and minerals. Bulgur is also a good source of antioxidants, which can help protect the body from damage caused by free radicals.
With its nutty flavor and chewy texture, bulgur is a great addition to salads, soups, stews, and pilafs. It can also be used as a stuffing for vegetables and poultry. Bulgur is a delicious and healthy grain that is easy to cook and can be enjoyed by people of all ages.
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