How To make Spanish Bulgur
2 tb Vegetable oil
1 c Thinly sliced carrot
1/2 c Coarsely chopped onion
1 Clove garlic, finely chopped
1 1/4 c Bulgur
3 c Hot chicken or beef broth
19 oz Can tomatoes
2 ts Paprika
1 ts Tarragon
1 ts Salt
1 pn Freshly ground pepper
1 c Coarsely chopped celery
1 c Coarsely chop. green pepper
1 c Cooked garbanzo beans, drain
1/2 c Coarsely chopped soy nuts
Bulgur (cracked wheat), garbanzos (chick peas) and soy nuts combine to provide complete protein which tastes as good or even better than Spanish rice. Heat oil in a frypan. Add carrot, onion and garlic. Stir-cook over medium heat 5 min. Add bulgur. Continue to stir-cook about 3 min until bulgur is coated with pan juices. Add broth, tomatoes, paprika, tarragon, salt and pepper. Heat to a boil; reduce heat, cover and simmer 30 min. Stir in celery, green pepper, chick peas and soy nuts; cover and simmer 15 min longer until bulgur is tender and juices are absorbed. Turn off heat, let stand, covered, 10 min. Fluff with a fork. Makes 8 cups. 1 cup serving - 201 calories, 1 protein choice, 2 starchy choices 32 grams
carbohydrate, 7 grams protein, 5 grams fat. Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by Elizabeth Rodier, Nov 93
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Seafoood Paella with Bulgur Wheat | Bulgur Pilaf | Seafood Recipe
A Turkish twist on the classic seafood paella
INGREDIENTS for 4 people:
• 1 cup of Bulgur
• 350 gr Seafood
• 3-4 slices of Pastrami
• 1 onion
• 3 garlic cloves
• Paprika
• fresh chillies
• Turkish green peppers ( Sivri Biber)
• Mixed Peppers
• Peas
• 2 cups of Vegetable Stock
• Parsley/ Coriander
METHOD
• Start frying onion with garlic, then add spices, chillies, green peppers and sliced pastrami
• Add tomato paste, bulgur, then vegetable stock... simmer for 15 mins or so, on low heath with a lid on
• Add seafood and peas.. if needed add bit more water.. cook for a few more minutes till seafood is cooked
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Irresistible Spanish Stuffed Peppers with Rice & Chickpeas
EPISODE 565 - How to Make Spanish Stuffed Peppers with Rice & Chickpeas
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This Anti-inflammatory Meal Will Make You Feel Great
This dish is loaded with nutrients and anti-inflammatory ingredients that will have you feeling great. While this is definitely a comfort food, this creamy coconut rice and spiced chickpeas dish is great year round.
This dish is simple, easy, ready in 30 minutes and all made in one skillet!
Give it a try and let me know what you think!
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00:00 How to Make Creamy Coconut Rice and Spiced Chickpeas
3:50 Creamy Coconut Rice and Spiced Chickpeas Finished
4:00 Are you Pumpkin’d out?
4:30 Why You’ll Love This Dish
4:50 Benefits of using a large pan
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The BEST Couscous you will EVER Taste | Spanish Couscous Recipe
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Lebanese Tabbouleh Salad | Great Ramadan Recipe!
This traditional Lebanese Tabbouleh Salad recipe is a healthy vegan Mediterranean appetizer made with bulgur, parsley, mint and chopped vegetables.
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1/3 cup extra virgin olive oil
3 tablespoons lemon juice
1/4 cup extra fine bulgur wheat
2 bunches parsley about 2 cups chopped
1-2 vine-ripe firm tomatoes
2 green onions both green and white part
1/4 cup fresh mint leaves optional
Salt and pepper to taste
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0:36 Ingredients you need
0:54 Making the vinaigrette with bulgur
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2:25 Adding the mint, green onions, and tomatoes
3:37 Seasoning everything
3:51 Stirring in the bulgur mixture
4:18 Taste test.... yum!
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Fufu’s Kitchen- How to make Bulgar Salad!
This refreshing side dish is perfect in the summer time especially with some BBQ or seafood! It is so easy to put together yet SO flavorful. It’s a healthy filling salad that is perfect for meal-prep too! Give this vegan Bulgar salad a try! #salad#vegan#easyrecipes#healthyrecipes#bulgar
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