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How To make Quick Bulghur with Pasta
Ingredients
2
cup
water
1
cup
bulgur
1/3
cup
orzo
1/4
teaspoon
basil, dried
1/4
teaspoon
oregano, dried
Directions:
Bring the water to a boil in a small saucepan. Add the remaining ingredients. Reduce the heat to low. Cover the pan and cook for 15 minutes. Remove from the heat. Fluff with a fork and let stand for 5 minutes before serving.
How To make Quick Bulghur with Pasta's Videos
Home cooking, bulgur Wheat and Pasta
How to use bulgur to make a French style Tabbouleh | Mediterranean recipes
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Turkish Pilav (Pilaf) With Orzo | Best Turkish Side Dish
Turkish pilaf with orzo Şehriyeli Pilav is our favorite side dish at home that goes well with almost any Turkish dish. With browned orzo in butter, it has a nutty taste and with hints, it is very fluffy.
Here is the written recipe:
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Ingredients For Turkish Rice Pilaf With Orzo:
2 cups Baldo, Osmancık, Calrose, or similar long-grain rice that doesn't contain too much starch
1 tsp salt, 2 cups hot water to soak
4 tbsp orzo pasta
1 heaped tbsp butter
4 tbsp olive oil
salt to taste
3+1/4 cups hot water (or you can use some chicken stock)
Here is the plain classic Turkish Fluffy Pilaf recipe:
Ottoman Dish Mahmudiyye Recipe:
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Cooking Bulghur
Bulghur is a quick cooking whole wheat that's been parboiled, dried and crushed and can be prepared in one of two ways. Cooking or rehydrating.
When using bulghur in cold dishes or salads like tabouleh, soak the cereal for an hour in boiling water, using 2 cups of water per cup of cereal, and then drain. If the grain is still not soft enough, add a little more liquid and wait until the cereal absorbs it. When serving hot, either on its own or in a pilaf or stew, cook it over low heat for about 30 minutes, using 2 cups of liquid per cup of bulgur. The leftover liquid can be saved and used for soups, sauces, or stir-fries. Bulgur also can be prepared like rice.
by OneLoad.com
Turkish Restaurant Style Bulgur Recipe | Very easy, healthy bulgur pilaf
Hey guys,
Ok so we recreated the bulgur pilaf that is commonly served at Turkish restaurants. You will find that it's so easy to make and very filling. Plus it's healthy and only takes a couple of minutes to make!
I used coarse bulgur, which you can find in many shops. The one I used had some vermicelli in it but you can use whatever you like.
If not, here's the link to find it on Amazon
I also used tomato paste and pepper paste, which I bought in jars. These are so useful to add simple flavours to your dishes and I would highly recommend having some in the fridge.
I used canned tomatoes with the skins peeled. You can just use fresh tomatoes (about 2 tomatoes) instead. Or use passata which is much smoother.
For 2 cups of bulgur, I used 3 1/2 cups of water in total (including the stock).
This gives you about 4-6 servings. Bulgur tends to be very filling.
The cooking time really depends on whether the bulgur has cooked or not. I would say check it after 20 mins. In the video, the bulgur had softened but I left it quite wet as over time, it tends to dry out.
Any questions? Put them in the comments below
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