How to Make Jollof Bulgur Wheat - Simple Healthy Recipe - ZEELICIOUS FOODS
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How to make a SERIOUSLY GOOD Turkish Bulgur Pilaf | Burghul Pilaf
Today I'm making my favorite bulgur pilaf, which is very rich in flavors, with fragrant spices and is simply delicious. Turkish bulgur pilaf is an extremely filling, satisfying and quite healthy dish that is easy to make and a really nice alternative to rice.
Bulgur is very rich in nutritions and one of the many benefits of consuming bulgur Pilaf is the rich amount of fiber that the whole wheat contains.
Hope you enjoy the video and the recipe!
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???? Extra Course Bulgur:
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Ingredients:
• 2 cups of bulgur (coarse bulgur for pilaf)
• 3 tbsp vegetable oil
• 2 tbsp butter
• 1 onion
• 1 clove of garlic
• 3 green chilies
• 1 sweet red pepper
• 1 cup tomato sauce or grated tomatoes
• 1 tbsp tomato paste
• 1 tbsp chili paste
• 2 tsp salt
• 2 tsp dried mint
• 1 tsp black pepper
• 1 tsp chili flakes
• 4 cups of hot water (about 800 ml)
Instructions:
1. Finely chop the onion, garlic, green chilies and the red pepper
2. In a large pan with a lid, heat up the oil, add the onions and cook for 1-2 minutes until fragrant
3. Add 1 tbsp of butter and continue cooking until the butter is slightly browned
4. Add the chopped garlic, green chilies and the red peppers and stir and cook until soft
5. Add the tomato paste and the chili paste and cook 1-2 minutes until fragrant
6. Add the tomato sauce or the grated tomatoes
7. Add the salt, dried mint, black pepper and the paprika powder; stir and cook for 1-2 minutes
8. Add 2 cups of bulgur and cook & stir for another 3-4 minutes
9. Add the hot water and stir until the ingredients are mixed
10. Add the remaining 1 tbsp butter and stir until the butter is melted
11. Cover the lid and bring to a boil, once it’s boiling bring to low heat and let it simmer
12. Cook for about 10-15 minutes until the bulgur is soft and no water remains
13. Gently stir to mix and combine all the ingredients
14. Place a paper towel or kitchen towel on top of the bulgur and cover the lid on top
15. Let the bulgur rest for 10 minutes before serving
#bulgurpilaf #bulgurrecipes #burghulpilaf
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Bulgur Wheat 101 | Everything You Need To Know
Learn everything you need to know about bulgur wheat in this video PLUS 2 easy and delicious recipes highlighting bulgur wheat!
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HOW TO COOK BULGUR WHEAT RISOTTO | EASY VEGAN RECIPE
#bulgurrisotto #veganrisotto #foodtoliverecipe #easyveganrecipes #risotto #vegan #easyrecipe #veganrecipe #bulgurwheat
Rich and creamy Garlic-Infused Bulgur Risotto! This dish combines the nutty goodness of bulgur with the aromatic essence of garlic, creating a satisfying meal.
Prep Time: 5 min | Cook Time: 30 min | Total Time: 35 min | Servings: 4
INGREDIENTS:
• 2 cups bulgur (
• 4 tbsp vegan butter
• 4 cloves garlic, minced
• 1/2 onion, minced
• 4 cups vegetable broth
• 1 cup green onions, minced
• A pinch of chili powder
• Sea salt and freshly cracked black pepper (
• A handful of pine nuts, toasted (
INSTRUCTIONS:
1. Melt the butter in a large skillet over medium-high heat. Throw in the onions and garlic, and let them sizzle for 1-2 min.
2. Toss in the bulgur, and stir it around in the buttery goodness for a minute or two until it's nicely coated.
3. Pour in 2 cups of vegetable broth, and gently stir it all with a wooden spoon. Let it simmer gently until most of the liquid has disappeared, then pour in another 2 cups.
4. Simmer for about 15-20 min until the bulgur turns soft, and everything becomes creamy.
5. Season it with salt and pepper to your liking, add the green onions, and give it a good mix.
6. Sprinkle chili powder and toasted pine nuts on top. Enjoy!
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Three generations of our family are working together to bring you top-quality foods from different corners of the world. At Food to Live, we believe that food is more than a source of nutrition: it’s the key to your health.
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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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How to cook bulgur wheat | Tabbouleh-style bulgur and mixed bean salad | Vegan recipe
In this Middle Eastern-Mediterranean inspired dish, mixed beans, cashews, dried apricots and fresh veg combine to create this wholesome tabbouleh-style salad. Bulgur is very easy to prepare and makes a great alternative to rice and pasta. Serve it as a main, side dish or make ahead for a filling and healthy packed lunch. Serves: 2 - 3
Ingredients:
For the salad:
1 cup (220g) cracked bulgur wheat
2 - 3 garlic cloves, chopped
2 tbsp olive oil or vegetable oil
1 ¼ cup (325ml) vegetable stock
400g can mixed beans, drained and rinsed
200g baby plum tomatoes, quartered and cut into small pieces
2 avocados, stoned, peeled and diced
2 spring onions, thinly sliced
75g dried apricots, chopped into small pieces
60g roasted salted cashews (or unsalted), coarsely chopped
20g fresh parsley leaves, finely chopped
5g fresh mint leaves, chopped
salt and freshly ground black pepper, to taste
For the dressing:
3 tbsp extra virgin olive oil
2 tbsp freshly squeezed lemon juice
1 tsp agave nectar
¼ tsp (or less) chilli flakes
fine salt, to taste
Method:
1. Prepare the bulgur: the bulgur to water ratio is 1:1 ¼ . To be sure you have the correct ratio, use measuring cups or the same container to measure both the volume of bulgur and water/stock.
2. Heat oil in a medium-sized non-stick saucepan (for serving 2, use a 16cm diameter lidded pan), and swirl it to cover the bottom of the pan. When hot, reduce the heat to low, add the garlic, and fry for about half a minute. Add the bulgur, combine well and toast over a high heat, stirring all the time, for about 1 or 2 minutes. Pour over the vegetable stock and bring to a boil. Then, remove from the heat, cover with a lid and set aside for at least 20 minutes so that the bulgur can cook and absorb all the water/stock.
3. In the meantime, prepare the dressing: combine olive oil, lemon juice, agave nectar, dry chillies and a pinch of salt in a small bowl and whisk until smooth and slightly thick.
4. When the bulgur is ready, fluff it with a wooden fork and tip it in a large serving bowl. Add the beans, tomatoes and spring onions and toss to combine well. Add the avocado, apricots, cashews, parsley and mint and stir again to combine everything well. Finally, mix in the dressing, taste and adjust any seasoning as necessary. Stir once more and serve.
#vegan #bulgur #tabbouleh