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How To make Raisin Buglur Pilaf
2/3 c Bulgur
2/3 c Boiling water;
2 tb Golden pr dark raisins;
1/8 ts Salt;
1/8 ts Ground cumin;
Place bulgur in a medium-size bowl and cover with boiling water. Add remaining ingredients and stir to combine. Let stand 30 minutes until water is absorbed. Fluff and serve warm. Food Exchange per serving: 1 STARCH/brEAD EXCHANGE CAL: 89; CHO: 0mg; CAR; 3g; SOD: 57mg; FAT: 0g; Source: Light & Easy Diabetic Cusisine by Betty Marks Brought to you and yours via Nancy O'brion and her Meal-Master
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Armenian Raisin Pilaf Recipe! - VLOGVEMBER 27
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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.
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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 Make Carrot and Raisin Pilaf | Afghan Rice
Oh my, I made two verbal blunders in this video (and maybe more!). Bonus points if you can find them and share them in the comments. Or scroll down and see them below.
Today's recipe is carrot and raisin pilaf (not carrot and rice pilaf which was my first blunder) and it's one I have been enjoying for years...not only in Afghan restaurants but in the home of my friends who cook based on recipes handed down from cook to cook. I tripled the recipe and added 3 cups of rice, but didn't triple everything. I added 4 medium to large carrots, and a cup of raisins. I soaked the rice in filtered water for about an hour, but you can let this soak for hours and even longer if you leave in the refrigerator. I made the Afghan char masala wrong for the second time. The first time, I misread tablespoon and added a teaspoon of everything instead and this time, I added coriander seeds rather than cumin seeds. You can find the original Afghan Char Masala mix on page 12 of the The Silk Road Gourmet. I also omitted the onions, but 1 onion per 1 cup of rice is recommended. I added saffron (1/8 of a teaspoon not 1 teaspoon which was my second blunder) directly to the carrots and raisins when they are sauteing which colors the rice unevenly in places (when you use the filaments rather than the ground saffron). Once the carrots are softened and raisins plump, I added some broth and then added the rice which was rinsed and drained. Cover the rice and reduce the temperature. Watch the rice often so it doesn't burn and so you can add water or broth as necessary, but take care not to let out the steam often or it will take longer to cook and need more water. When it's done, you can gently toss the rice, but don't mix it so you can avoid breaking the rice.
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Here's the Carrot and Raisin Pilaf recipe:
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How To Make Turkish bulgur Pilaf
Ingredients
2 cup coarse bulgur wheat
2 tomatoes roughly chopped
2 medium-sized onion, peeled and finely chopped
2 green , red sweet pepper, finely chopped
3 cups hot water
2 finely chopped garlic cloves
1 tbsp butter
1 tsp cumin
1tbsp paprika
salt
Rice Pilaf | How To Make Quick Recipe
Rice pilaf is the perfect side dish to so many dishes and it can also be eaten as meal on its own. The best thing about it is that you can add in all of your favourite ingredients to increase the flavour even more.
Watch the full video here -
#rice #ricepilaf #indianfood
Beautiful Bulgur Rice Pilaf Recipe
An easy and very satisfying pilaf, Pollof, Pilav, Pilau recipe you can make at home from simple ingredients.
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INGREDIENTS- Serves 10
short grain rice 3 cups (soaked over night
coarse bulgur wheat 4 cups (soaked over night
Salt to taste
onions 2 medium
saffron 1/2 gram
golden raisins 50g
black pepper corns 20
Cinnamon Stick 3 inch
water 1 litre