Mixed VEGETABLE BULGUR || Easy, Tasty, Healthy! Veggie Bulgur. Recipe by Always Yummy!
Deliciously healthy mix of wholegrain carbs, veggies and spices makes this dish a light and boosting with energy. Serve bulgur with veggies as a main course or side dish. It perfectly fits a meat, chicken or fish.
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✅ Ingredients:
• bulgur – 9 oz | 250 g
• 1 bell pepper
• fresh frozen peas – 4 oz | 120 g
• frozen green beans – 3 oz | 100 g
• garlic – 4 cloves
• carrot – 5 oz | 150 g
• bulb onion – 5 oz | 150 g
• vegetable oil – 2 tbsp
• butter – 1 oz | 30 g
• parsley – 2 tbsp | 10 g
• scallion – 3 stalks
• salt – 1,5 tsp
• ground black pepper – ½ tsp
• water – 3 cup | 750 ml
✅ You will need:
• carving board
• saucepan
• pan
????Preparation:
1. Dice all the vegetables finely.
2. In a saucepan melt the butter with 1 tbsp of vegetable oil and fry the bulgur for 3 minutes over medium heat, add the water and 1 tsp of salt, stir, bring to a boil and cook over low heat until full water entry for about 20 minutes.
3. Heat a pan with the vegetable oil, fry the bulb onion and garlic over medium heat for 3 minutes.
4. Add the carrot, green peas and beans, bell pepper, ½ tsp of salt, ground black pepper and keep frying over low heat for 10-12 minutes.
5. Add the prepared bulgur into the pan and combine with the veggies.
6. Switch the heat off, add the chopped up parsley and scallion and combine.
7. Serve your bulgur with veggies hot.
✔︎Advices:
1. You can use frozen vegetables as well as fresh ones. If frozen, it is recommended to defrost them naturally.
This Bulgur Pilaf Is The Best! #turkishfood #bulgur #cooking #shorts
Let's make fluffy Turkish bulgur pilaf. So easy so good!
1 big onion
5 tbsp olive oil
3-4 sweet green peppers
1 capia peppers
1 tbsp each tomato and red pepper paste (skip pepper paste if you can't find)
2 cups coarse bulgur
1 tsp salt, black pepper, paprika
4 cups hot water or meat stock
Bulgur Wheat Recipe | How To Cook Bulgur | Bulgur Recipe #60
Bulgur Wheat Recipe | How To Cook Bulgur | Bulgur Recipe
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✔ F A C E B O O K
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- CitrusLeafKitchen ❤️
✔ I N G R E D I E N T S
1 cup bulgur
2 cups water
vegetables: Carrot, bell peppar, beans, cauliflower,
1 tsp ginger (minced)
Fresh Coriander leaves
½ slice lemon
1 tsp sugar (optional)
1½ tsp salt
2 tsp oil
1 small onion
1 tsp Ghee/clarified butter
1 green chili (chopped)
Cashew nuts
Peanuts
½ tsp mustard
1 tsp lentils (urad dal/black gram, split chickpea)
curry leves
red chili
#citrusleafkitchen
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#bulgur
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Bulgur pilaf with chickpeas and green lentils is a plant-based protein bomb recipe to try
Try this plant-based protein recipe with bulgur, chickpeas and green lentils.
Ingredients
1 cup of Extra Extra Coarse Bulgur
1 tablespoon of olive oil
1 small onion (finely chopped)
1/3 cup of chickpea (pre-boiled)
½ cup of green lentils (pre-boiled)
¼ red capia pepper (diced)
1/2 teaspoon of pepper paste
1 teaspoon of butter
1/2 teaspoon of flaked chilli
1/2 teaspoon of black pepper
1/2 teaspoon of salt
2 cups of hot water
1 Put the olive oil and butter in a broad and shallow pan. When melted, add onions and saute them until pinkish. Add diced red capia peppers and saute for a minute more.
2 Add pepper paste and bulgur and mix for 1 minute more. After sauteing them, add boiled chickpeas and green lentils.
3 Add flaked chilli, black pepper, salt and hot water, cover the lid and cook for 15 minutes or until water is absorbed.
4 Rest for 20 minutes before serving.
THE BEST CHICKEN FRIED BULGUR | CHICKEN VEGGIE BULGUR
Chicken Fried Bulgur is a phenomenal recipe you can cook with bulgur wheat, chicken, vegetables, and seasonings. The marinated chicken pairs perfectly well with properly seasoned rice and colorful toppings!
????PRINT THE RECIPE (with nutrition info.) HERE:
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Healthy Chickpea Recipe for a Vegetarian and Vegan Diet | Chickpea Vegetable Stir Fry
Healthy Chickpea Recipe for a Vegetarian and Vegan Diet | Chickpea Vegetable Stir Fry
???? Let me know in the comments if you enjoyed this Vegan Chickpea recipe?
▶️ RECIPE INGREDIENTS LIST: (3 servings approx.)
3 Tablespoon Cooking Oil (I have used Light Olive Oil)
130g / 1 Cup Onion - thinly sliced and cut in half
150g / 1 Cup Carrot - cut in 1/2 inch X 1/2 inch cubes
150g / 1 Cup Red Bell Pepper - cut in 1/2 inch X 1/2 inch pieces
250g / 2 Cups Zucchini - cut in 1 inch X 1 inch cubes
1+1/2 Tablespoon (or to taste) Garlic - finely chopped (3 to 4 garlic cloves)
2 Cups / 1 Can (540ml can) - Cooked Chickpeas (drained)
1/2 Tablespoon Dried Oregano
1/2 Tablespoon Paprika (NOT SMOKED)
Salt to taste (I have added total 3/4 teaspoon Pink Himalayan salt)
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
Lemon Juice to taste (I recommend 1 to 1+1/2 Tablespoon of lemon juice)
10g / 1/4 Cup Parsley - finely chopped
Black Pepper to taste (I have added 1/2 teaspoon)
Drizzle of Olive Oil (I have added 1/2 Tablespoon of organic cold pressed olive oil)
▶️ METHOD:
To a heated pan add olive oil, onion, carrot, red bell pepper, salt and fry on medium heat until the vegetables are lightly browned and soft. It will take about 5 to 6 minutes. Adding salt to the vegetables will release it's moisture and help it cook faster, so please don’t skip it.
Once the vegetables are nicely fried, reduce the heat to low (to prevent the garlic from burning). Now add the finely chopped garlic and fry for about 30 seconds or so. Then add the zucchini, cooked chickpeas, dried oregano, paprika, cayenne pepper, and salt. Turn the heat to medium-high. Stir fry on medium-high to high heat (depending on the heat of your stove), until the chickpeas are fried and zucchini slightly cooked but still has a bite to it.
The intent here is to not over cook the zucchini but at the same time get the chickpeas nicely fried and that's the reason we are frying it on higher heat. It will take about 4 to 5 minutes.
✅ NOTE: Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat.
Turn of heat. Add parsley, ground black pepper, generous amount of lemon juice and a drizzle of olive oil. Mix well. Serve hot with steamed rice, in a wrap or just as a warm salad.
▶️ IMPORTANT NOTES:
???? Adding salt to the vegetables will release it's moisture and help it cook faster so please don’t skip it
???? The intent here is to not over cook the zucchini but at the same time get the chickpeas nicely fried and that's the reason we are frying it on higher heat
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat.
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