Stir fry Bulgur wheat|Healthy recipes
Bulgar wheat is rich in vitamins, minerals, fiber and antioxidants. I make sure to use premium Bulgar wheat from
I used
2 cups of bulgar wheat
2 cups of water
Shrimps
For the shrimps:
About ½ teaspoon of
Ginger
Garlic
Curry powder
1 tablespoon of Chili crushes
For the stir fry sauce
Vegetable oil
Onions
Mixed veggies (carrot and bell peppers)
Seasoning powder
½ teaspoon Ginger, Garlic
½tablespoon Chili crushes
Spring Onions
1 tablespoon of soy sauce
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3ABN: Vegetable Bulgur Stir Fry Video
Vegetable Bulgur Stir Fry Video
Turkish bulgur pilaf #recipe #bulgurpilavı #pilaf #turkishfood #turkish #london #uk #turkishfood
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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One Pot Bulgur Wheat Chicken | 30 minutes Bulgur Wheat Dish| One pot meal
#healthybulgurwheat #stephylatelyskitchen #spicedbulgurrecipe #onepotdish
One-Pot Chicken and Bulgur wheat
What you need:
6 Chicken thighs / 10 chicken drumsticks
2 tsp chicken seasoning powder
1 cup frozen mixed vegetable (or fresh if you prefer)
1/2 tsp chopped fresh rosemary (or dried)
1 cup Onion
1 tsp Rice seasoning
3 cloves of garlic
1 1/2 cups Basmati rice /Bulgur wheat
2 tbsp Coconut /Olive oil
Salt and black pepper to taste
2 cups chicken stock
- [ ] To a small mixing bowl, add chicken seasoning, chopped fresh rosemary, garlic powder, onion powder, salt and black pepper and mix to combine. Rinse the rice/Bulgur wheat until the water runs clear and set aside.
- [ ] Add the chicken thighs to a bigger bowl and add the seasoning reserving about a teaspoon for later. Mix until the chicken is well coated.
- [ ] Heat up 2 tablespoons of coconut oil on medium-high heat, carefully add the chicken, skin side down and sear for about 3 minutes on each side until golden brown. Remove the chicken and place it on a plate and set it aside
- [ ] Sauté the chopped onions in the hot oil until soft, stir in the rinsed rice and toast for about a minute or two making sure it doesn’t stick to the bottom of the pan. Pour the chicken stock over the rice, the reserved seasoning and stir to combine. Deglaze the bottom of the pan while stirring by scraping the bottom of the pan. This way the rice doesn’t burn when cooking.
- [ ] Add your frozen vegetable and mix thoroughly. At this point add in your rice seasoning and taste to ensure that you have the flavours balanced.
- [ ] Arrange the chicken thighs over the rice then cover the pot with its lid and cook on low-medium heat for about 15 to 20 minutes depending on the type of rice you are using. When the rice is done, it would be tender, fluffy and the water would be absorbed too.
- [ ] Fluff the rice with a fork, serve and enjoy!
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How to cook Bulgur Wheat | Akis Petretzikis
Bulgur Wheat | Akis Petretzikis
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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Video Editor: Michael Barbaris
Featured Partners: Mary-Rose Andrianopoulou, Giannis Mpourodimos, Katerina Loi, Markos Papakostantinou, Maria Vasilakopoulou, Kellina Dimitriadi