"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Thread Tools Display Modes
Old 06-01-2008, 09:22 PM   #1
Head Chef
larry_stewart's Avatar
Join Date: Dec 2006
Location: Long Island, New York
Posts: 2,063
ISO Bulgur Wheat recipes

I recently made Tabouli which came out great. Every time I make it, I always say to myself how easy Bulgur Wheat is to work with. And that I should look for other recipes using it as an ingredient. SO, before I do my internet search, I was wondering if anyone else does anythng with Bulgur Wheat ( other than tabouli)



larry_stewart is offline   Reply With Quote
Old 06-01-2008, 09:37 PM   #2
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,117
Below is my recipe for a basic pilaf. It's made with rice. Just substitute the word bulgur everywhere the word rice appears and proceed as directed.

You can dress this up with all kinds of additions, but this is the base. You can also use beef broth in place of the chicken to accompany a red meat dish.

1 C Rice, long grain
4 Tb Butter
2 Nests of Angel Hair Pasta
2 C Chicken broth

Thoroughly rinse and drain the rice.

Melt the butter in a 2-quart pan. Crumble the pasta nests into the butter. Brown the pasta in the butter. The butter and the noodles should turn a fairly dark brown (more than golden brown but less than burned). It is the browning of the butter and noodles that really gives the pilaf its flavor.

Add the rice and cook over medium to medium low heat for 3 to 5 minutes, stirring occasionally.

Add the broth and bring to a boil over high heat. Reduce to a simmer, and cook, covered, for 25 minutes. Don't open the pan to look or stir.

At the end of the cooking time, turn off the burner, mix the pilaf and let it rest in the pan (covered) for 5 to 10 minutes before serving.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 06-02-2008, 03:28 AM   #3
Head Chef
Zereh's Avatar
Join Date: Aug 2004
Location: Bellevue, WA
Posts: 1,548
Here's one I posted a while back, it's a tried and true favorite of mine:

Bring 1 c of broth to boil and pour over 1 c bulgar wheat. (I used veggie broth but any kind would do). Let sit for about half-hour.

Then add:

couple tablespoons EVOO
generous squeeze of lemon juice
salt (1 t or so)
dash of garlic powder
dash of cayenne
dash of dried oregano leaves

handful of chopped green onions
handful of chopped black olives
a chopped up Roma tomato or two

and serve!

Zereh is offline   Reply With Quote
Old 06-02-2008, 04:55 AM   #4
Executive Chef
YT2095's Avatar
Join Date: Aug 2006
Location: Just left of Europe and down a bit.
Posts: 3,875
Send a message via MSN to YT2095
I use it as a thickener for some stews.
So long and Thanks for all the Fish ;)

YT2095 is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:41 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.