Traditional pine nut Rice Pilaf Recipe | Grape Rice recipe | how to make Rice with pine nut
In this video, you will see how the traditional pilaf with peanuts and raisins are made in the most beautiful way
5 kilograms of rice and a variety of ingredients to make a colorful and delicious rice
the rice to be made here will be enough for 70 people
ingredients for traditional stuffed rice 5 kilograms of rice
margarine and liquid sunflower oil
peanut
currant
onion and parsley
You can use chicken bouillon or meat bouillon
salt and onion condiment
powdered white pepper
vegetable condiment
cinnamon powder
dry mint
add the rice into the deep container by measuring
add cold water and allow the rice to get wet for 20 minutes
needs 2 onions, finely chopped
peel the onions and chop them to be small as rice
Transfer the chopped onions in the plate, wait in the ready state
finely chopped parsley is required
chopped ingredients ready case
Add boiling water to the grapes and leave for 10 minutes.
20 minutes soaked rice needs to be washed several times
Wash the rice in a way that there are no starch and add
the bird grapes in hot water for 10 minutes and add to the filter
set the cooker fire to the middle
add liquid sunflower oil and margarine to the pot
add little peanuts and stir
stir until the peanuts are red
When the peanuts are red color add the chopped onions
In some areas this pilava is added to the liver
Stir for 2 minutes and add rice
check the oil content in rice and add it later
Cook by mixing rice for 10 minutes
add vegetables condiment
white powder pepper and chicken add bouillon
add salt
add dry mint
add a small amount of cinnamon powder
add bird grapes without water
Adjust the boiling water in a measured manner, 1 bowl of brass must have 1 bowl of water
the rice is completely roasted and boiling water
allow for at least 15 minutes on low heat
wait 15 minutes after turning off the fire
Add chopped parsley, wait 40 minutes and blend
rice ready to be served
Armenian Easter Dish - Rice with Raisins Recipe - Heghineh Cooking Show
Armenian Easter Dish - Rice with Raisins Recipe - Heghineh Cooking Show
Recipe
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Bulgar and spinach pilaf - Market Kitchen
Market Kitchen is presented by a range of passionate and knowledgeable foodies with an appetite for life, including TV Presenter and cookery writer Rachel Allen, (teacher at Darina Allen's world-renowned Ballymaloe Cookery School), TV presenter and foodie, Amanda Lamb, Tom Parker Bowles (author of The Year of Eating Dangerously and food writer for the Mail on Sunday and Tatler), Guardian food critic and award winning author Matthew Fort and award-winning chef and restaurateur Matt Tebbutt (proprietor of The Foxhunter, Abergavenny).
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Pilaf Pourgouri (Bulgur Wheat Pilaf)
Pilafi Pourgouri, like most Cypriot recipes, are considered to be a “poor man’s dish” as people were poor and made delicious dishes out of simple ingredients they had in their pantry. It is not only cheap and easy to make but it is also a healthy meal. For the ingredients please visit:
Η συνταγή στα Ελληνικά:
Bulgur Cups filled with Onion and Raisins
Grab this healthy vegan snack anytime you feel hungry, or serve it as an appetizer along with the meal.
Taste the intense flavor of caramelized onion and sweet flavor of raisins with a crunch of walnuts, from the first bite.
Bulgur cups are baked with no oil.
Have easy instructions and are enjoyable to prepare.
Fill them up with the included recipe of onion and raisins, or ground beef mix.
A phoenix Cookbook Signature Collection.
Facebook.com/Phoenixcookbook
Bulgur dough
- 1.5 cups fine Bulgur
- 1 big boiled Potato
- 2 tbsp Olive oil
- 3 tbsp Flour (whole wheat)
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Thyme
Filling
Medium heat
- 1/4 cup Olive Oil
- 3 v.big Onions
- 1/2 cup Raisins
- 1/2 cup Walnuts
- 1 tbsp Sumac
- 1 tbsp Pomegranate Molasses
- 1 tsp Salthealth
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