ISO Bulgur Wheat recipes

[larry_stewart]

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

 

[Andy M.]

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.​

Pilaf
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.​

 

[Zereh]

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!


Z

 

[YT2095]

I use it as a thickener for some stews.