Best 3 Red Pepper Rice Bulgur Or Freekeh With Saffron And Chile Recipes

Embark on a culinary journey to the vibrant flavors of the Mediterranean with this collection of red pepper rice, bulgur, and freekeh recipes infused with saffron and chile. These dishes are a symphony of colors, textures, and aromas, offering a delightful balance of sweet, savory, and spicy flavors.

From the nutty aroma of roasted red peppers to the delicate earthiness of bulgur and the slightly smoky notes of freekeh, each recipe presents a unique taste experience. The vibrant red hue of the dishes, accented by the golden strands of saffron and the fiery touch of chile, adds a visual appeal that matches their tantalizing flavors.

Check out the recipes below so you can choose the best recipe for yourself!

RED PEPPER RICE, BULGUR OR FREEKEH WITH SAFFRON AND CHILE

Red Pepper Rice, Bulgur or Freekeh With Saffron and Chile image

This mildly spicy Lenten vegetable rice is prettiest when made with rice, because the saffron will have more of an impact on the color. But I also love it with bulgur, and especially with freekeh, which is very compatible with the peppers, chile and paprika. If you make it with rice, remember that in the traditional Greek dish the rice is very soft, as it is here. If you don't want the dish to be spicy leave out the chile pepper.

Provided by Martha Rose Shulman

Categories dinner, vegetables, main course, side dish

Time 1h

Yield Serves 6

Number Of Ingredients 14

Ingredients

Generous pinch saffron
1/4 cup extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 large red bell peppers (3/4 to 1 pound), seeded and cut in very small dice
Salt to taste
1 small dried red chile, minced or crushed, or 1/2 teaspoon red pepper flakes
1 teaspoon sweet paprika
Freshly ground black pepper to taste
1 14-ounce can chopped tomatoes, drained
1 cup coarse basmati rice or long grain rice, rinsed several times, or 1 cup coarse bulgur or freekeh
2 cups water
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh marjoram (more to taste)

Steps:

Rub saffron between your fingers and place in a small ramekin. Cover with 1 tablespoon hot water. Set aside.
Heat 3 tablespoons olive oil over medium heat in a deep, lidded skillet or a wide, lidded saucepan. Add onion and cook, stirring often, until tender, about 5 minutes. Add garlic and cook and stir until fragrant, about 30 seconds. Add peppers and a generous pinch of salt and cook, stirring often, until tender, about 5 minutes. Add chile, paprika, tomatoes and salt and pepper to taste and cook, stirring often, for about 5 minutes, until tomatoes have cooked down and softened a bit.
Add rice, bulgur or freekeh and stir to coat with tomato mixture. Add saffron with its soaking water, water, more salt to taste, parsley and marjoram, and bring to a boil. Cover, reduce heat to low and simmer 20 minutes, or until water has been absorbed.
Remove from heat, uncover and place a towel across the top of the pan. Return lid and let sit for 10 minutes. Serve hot, with remaining olive oil drizzled over the top.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 8 grams, Carbohydrate 34 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 639 milligrams, Sugar 5 grams

EASY PAELLA

Easy Paella image

An easy to make paella using chorizo, chicken, and shrimp.

Provided by mls

Categories World Cuisine Recipes European Spanish

Time 1h

Yield 8

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons dried oregano
salt and black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
2 tablespoons olive oil, divided
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice
1 pinch saffron threads
1 bay leaf
½ bunch Italian flat leaf parsley, chopped
1 quart chicken stock
2 lemons, zested
2 tablespoons olive oil
1 Spanish onion, chopped
1 red bell pepper, coarsely chopped
1 pound chorizo sausage, casings removed and crumbled
1 pound shrimp, peeled and deveined

Steps:

In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

Nutrition Facts : Calories 736.2 calories, Carbohydrate 45.7 g, Cholesterol 202.5 mg, Fat 35.1 g, Fiber 2.9 g, Protein 55.7 g, SaturatedFat 10.3 g, Sodium 1204.2 mg, Sugar 1.9 g

RICE-STUFFED RED PEPPER

Rice-Stuffed Red Pepper image

Cooking for two is effortless when you have a recipe like this one from Mary Cloninger of Kennewick, Washington. "It's a favorite of mine and my husband's," Mary says. "You can use any color bell pepper you want, but red is so pretty."

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1 medium sweet red pepper
1/2 cup chopped fresh mushrooms
1/2 cup chopped onion
1 small garlic clove, minced
2 teaspoons butter
1 cup cooked rice
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup crumbled feta cheese
1/2 teaspoon dried basil

Steps:

Cut red pepper in half lengthwise and remove seeds. In a large saucepan, cook pepper halves in boiling water for 4-6 minutes or until crisp-tender. Drain and rinse in cold water; set aside., In a small skillet, saute the mushrooms, onion and garlic in butter until tender. Stir in the rice, salt and pepper. Spoon into pepper halves. Combine feta cheese and basil; sprinkle over filling., Place in two small baking dishes coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until heated through and cheese is lightly browned.

Nutrition Facts : Calories 208 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 473mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help the cooking process go smoothly and quickly.
Use high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Look for fresh, flavorful vegetables, and high-quality rice, bulgur, or freekeh.
Don't be afraid to experiment: This recipe is a great starting point, but feel free to experiment with different ingredients and flavors. Try adding different vegetables, herbs, or spices to create a dish that's unique to you.
Make sure the rice, bulgur, or freekeh is cooked through: The rice, bulgur, or freekeh should be cooked until it is tender and fluffy. If it's not cooked through, it will be hard and chewy.
Add the saffron and chile at the end of cooking: Saffron and chile are delicate flavors that can easily be overpowered by other ingredients. Adding them at the end of cooking will help them retain their flavor.

Conclusion:

Red pepper rice, bulgur, or freekeh with saffron and chile is a flavorful and versatile dish that can be served as a main course or a side dish. It's perfect for a weeknight meal or a special occasion. With its vibrant color and delicious flavor, this dish is sure to impress your friends and family.