Deon-Style Bulgur
Bulgur may not sound like a sexy grain but it packs a punch when it comes to fiber and iron. Additionally, it's a great substitute for rice. I'm excited to show you how to also make it delicious. Check out the recipe below:
Ingredients
• 2 cups of bulgur
• 1 cup red bell peppers
• 1 cup green bell peppers
• 1 cup onion chopped
• 1 cup asparagus
• 1 cup Portobello mushrooms (any mushrooms with do)
• 1 cup bean sprouts
• 3 handful of super greens
• 1/2 cup herb marinade (Watch that video here:
• 2 - 3 tbsp. coconut oil
• A “Jamaican” dash of Himalayan salt
• A dash of red crushed pepper (optional)
• A dash of cayenne pepper (optional)
• Garlic, Escallion and allspice mix (or your favorite spice mix)
Instructions:
1. Soak 2 cups of bulgur in water overnight (or for 4 hours). Then drain the water from the bulgur by placing it into a strainer or colander.
2. Set your pot on the stove and add 3 tbsp. of coconut oil. When the oil is hot, add your herbs. Start by adding scallion and sauté for about 1 min. Then add your red and green bell peppers and allow about another minute to draw out the essence. Following that, add your blanched asparagus, bean sprouts with 3 table spoons of the fresh herb marinade. I show you how to make that here: Sauté everything for another 2 minutes.
3. Add the bulgur to this vegetable and herb mix, and then sauté for about 1 minute. Then add a Jamaican pinch ????of Himalayan salt, cayenne pepper, red crushed pepper (or your favorite spices). (Use your discretion as you add these spices; the amounts should be based on your preference and any health considerations). Sauté everything for another minute then add your super greens. Once your greens are wilted, your Deon-style bulgur is ready to eat. Enjoy!
Note: Feel free to substitute the vegetables and herbs I used with those you prefer. For extra kick, you can also add a little butter and some mushrooms soy sauce.
Resources:
Nutritional benefits of coconut oil:
Nutritional benefits of bulgur:
Herb Marinade:
Salmon and bulgur in 7 minutes .Easy fish meal .
Salmon and bulgur is totally yummy together, specially if you love fish .
Asparagus and courgette salad with lentils and mint | Heart Foundation NZ
This asparagus salad is vibrant, fresh and full of Spring flavours.
Get the full recipe and nutrition information on our website:
Ingredients (serves 4)
• 1 bunch asparagus, trimmed and cut into 3 pieces per stalk
• 1 courgette, sliced thinly in ribbons
• 2 radishes, sliced thinly
• 2 tbsp shredded mint
• 1 can lentils, drained and rinsed
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp lemon zest
Method
• Bring a pot of water to a boil
• Place asparagus in boiling water and blanch for approximately 1 minute
• Drain and place in cold water to cool quickly
• When cold, drain again
• Place cooled asparagus and remaining ingredients in a large bowl and mix to combine
• Serve immediately or refrigerate for up to 2 days.
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Poached Egg and Asparagus Toasts with Lemon-Chive Beurre Blanc
Make dinner egg-citing. Fresh asparagus and perfectly-poached eggs are the star of this recipe. Use Eggland's Best Eggs for a delicious and nutrient-packed meal!
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Bulgur Pilavı, Bulgur Pilaf Recipe: A Must Try Turkish SUPERFOOD is SO Simple and Delish
Today we have a great recipe that is one of our absolute favorites. It's important to us both as heritage, and as how healthy and bereketli it is. Bulgur means boiled, dried and cracked wheat grains and it comes in different sizes. When it is coarsely ground, we use it to make pilav. Medium grind is usually used to make kısır and dolma. Finely ground bulgur is great for soups, meatballs and veggie balls. To give you a clear picture, if Asia is the homeland of rice, America, the homeland of corn, Anatolia is the homeland of bulgur wheat. We use bulgur in almost every dish. It is nutritious, fulfilling and a superfood so it is a good ingredient in times of famine as well. Today we will be making the ultimate Bulgur pilav the way my dad taught me. It is soft, fluffy, healthy and heaven on earth! Enjoy and leave us a like and a comment if you liked the video. Have a wonderful weekend!
#BulgurPilaf #BulgurPilafRecipe #BulgurPilaviRecipe #BulgurPilavı
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2 cups coarsely ground bulgur
2 onions, diced
1 small carrot, grated
4 cloves of garlic, sliced
2 tablespoons olive oil
1 heaped tablespoon + 1 teaspoon butter
2 tablespoons hot red pepper paste
2 tablespoons tomato paste (alternatively, 200 ml tomato puree)
400 g boiled chickpeas
1 tablespoon dried mint
1 teaspoon dried thyme ( or oregano)
1 teaspoon salt
1 teaspoon black pepper
To garnish:
Pickles
Savory yogurt
• Brown the 1 tablespoon butter and olive oil in a pot.
• Add in the onions and sauté for a couple of minutes.
• After the onions are softened, stir in the garlic and continue to sauté.
• Add the tomato and pepper paste. Use the tip of your spatula to mix the paste with the onion and garlic evenly.
• Add the bulgur, carrot and chickpeas. Continue to stir after adding every ingredient.
• Time to spice up the pilav! Season with dried mint, thyme, salt and black pepper and add 1 teaspoon red pepper flakes, if using sweet red pepper paste.
•Pour in boiling water up to 2 cm higher than the level of the bulgur. It will take around 4 cups of boiling water depending on the size of your pan.
•Add 1 teaspoon butter and simmer for 10-15 minutes-depending on the size of the bulgur- on low heat. Unlike rice pilav, leaving a little water at the bottom of the pan will make your pilav better.
•Turn off the heat and cover with a kitchen cloth and let it rest for 10 minutes.
•Fluff up and serve with yogurt and pickles to level up the joy and eat the bulgur pilav like we do!
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Cypriot style Bulgur Koftesi - Koupes / Kibris usulu Bulgur Koftesi
Bulgur wheat kofte stuffed with minced beef , walnuts, almonds and raisins.