How To make Spanish Bulgur
2 tb Vegetable oil
1 c Thinly sliced carrot
1/2 c Coarsely chopped onion
1 Clove garlic, finely chopped
1 1/4 c Bulgur
3 c Hot chicken or beef broth
19 oz Can tomatoes
2 ts Paprika
1 ts Tarragon
1 ts Salt
1 pn Freshly ground pepper
1 c Coarsely chopped celery
1 c Coarsely chop. green pepper
1 c Cooked garbanzo beans, drain
1/2 c Coarsely chopped soy nuts
Bulgur (cracked wheat), garbanzos (chick peas) and soy nuts combine to provide complete protein which tastes as good or even better than Spanish rice. Heat oil in a frypan. Add carrot, onion and garlic. Stir-cook over medium heat 5 min. Add bulgur. Continue to stir-cook about 3 min until bulgur is coated with pan juices. Add broth, tomatoes, paprika, tarragon, salt and pepper. Heat to a boil; reduce heat, cover and simmer 30 min. Stir in celery, green pepper, chick peas and soy nuts; cover and simmer 15 min longer until bulgur is tender and juices are absorbed. Turn off heat, let stand, covered, 10 min. Fluff with a fork. Makes 8 cups. 1 cup serving - 201 calories, 1 protein choice, 2 starchy choices 32 grams
carbohydrate, 7 grams protein, 5 grams fat. Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by Elizabeth Rodier, Nov 93
How To make Spanish Bulgur's Videos
This Anti-inflammatory Meal Will Make You Feel Great
This dish is loaded with nutrients and anti-inflammatory ingredients that will have you feeling great. While this is definitely a comfort food, this creamy coconut rice and spiced chickpeas dish is great year round.
This dish is simple, easy, ready in 30 minutes and all made in one skillet!
Give it a try and let me know what you think!
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★Recipe ★
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Timestamps:
00:00 How to Make Creamy Coconut Rice and Spiced Chickpeas
3:50 Creamy Coconut Rice and Spiced Chickpeas Finished
4:00 Are you Pumpkin’d out?
4:30 Why You’ll Love This Dish
4:50 Benefits of using a large pan
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Seafoood Paella with Bulgur Wheat | Bulgur Pilaf | Seafood Recipe
A Turkish twist on the classic seafood paella
INGREDIENTS for 4 people:
• 1 cup of Bulgur
• 350 gr Seafood
• 3-4 slices of Pastrami
• 1 onion
• 3 garlic cloves
• Paprika
• fresh chillies
• Turkish green peppers ( Sivri Biber)
• Mixed Peppers
• Peas
• 2 cups of Vegetable Stock
• Parsley/ Coriander
METHOD
• Start frying onion with garlic, then add spices, chillies, green peppers and sliced pastrami
• Add tomato paste, bulgur, then vegetable stock... simmer for 15 mins or so, on low heath with a lid on
• Add seafood and peas.. if needed add bit more water.. cook for a few more minutes till seafood is cooked
Hope you enjoy! ????
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#bulgur #bulgurrecipe #paella #seafoodpaella #bulgurpilaf
Spanish chickpea and spinach stew
Spanish chickpea and spinach stew is a delicious, filling, vegan and gluten-free main meal that is easy and quick to make. Makes an ideal lunch or dinner.
Legendary Spanish Pinto Beans | Mind-Blowing Good & Done in 30 Minutes
EPISODE 717 - How to Make Spanish Pinto Beans | Alubias Pintas a la Riojana Recipe
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Mujaddara: Lentils with Bulgur (Vegan Series - Part 3)
Mujaddara: Lentils with Bulgur Recipe
1 cup lentils (du Puy French Green or Black Beluga)
1/2 cup bulgur
28 oz can diced tomatoes, drained
1 garlic clove, halved
3 Tbsp olive oil
Caramelized Onions
1 Tbsp mustard
1 Tbsp pomegranate molasses (or balsamic vinegar to taste)
2-3 Tbsp butter (or more olive oil)
Salt and pepper
Rinse the lentils. Place in a pot. Cover with 3 cups of cold water and add salt. Set over high heat, cover, and bring to a boil. Uncover, turn down the heat to maintain a very gentle simmer and cook until tender, but still toothsome, about 18 min.
Put bulgur into a bowl, add a little salt, cover with 3/4 cup of boiling water. Cover with plastic wrap or lid and let sit for 20 min.
Preheat the oven to 500F (260C). Place the tomatoes on a baking sheet. Add garlic and 3 Tbsp of oil. If tomatoes are unsalted, salt them. Mix well. Spread evenly and bake (with convection fan if possible) until slightly charred, about 20 min. Check frequently since all ovens are different.
Drain the lentils reserving 1/2 cup of cooking liquid. In a large skillet, mix the caramelized onions, roasted tomatoes, lentils, bulgur, mustard, pomegranate molasses, butter and enough lentil liquid to keep the mixture moist. Warm up and season to taste with salt.
Tabbouleh Recipe (Salad)
How to make Fresh Tabbouleh in easy steps. Tabbouleh Recipe
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Ingredients:
1 oz (57g) Bulgur
2 Tomatoes
2 Fresh Limes
3.5 oz (100g) Green Onions
7 oz (198g) Fresh Parsley
0.5 oz (14g) Fresh Mint (Leaves)
1/4 Cup Olive Oil
Salt, Black Pepper Powder
Preparations:
1- Soak Bulgur in Boiling water for 30 Minutes.
2- Dice the tomatoes.
3- Dice the green onions.
4- Mince the fresh mint's leaves.
5- Mince the parsley.
Directions: for details visit:
Tabbouleh is a traditional Arabic salad. It is very nutrition.
Just like most fresh salads, tabbouleh has many nutrients, but one thing that makes tabbouleh stand out is the use of bulgur.
On top of extra vitamins such as vitamin B, bulgur contains high amounts of carbohydrates and fiber. Bulgur is originated in the Middle East.
Bulgur was not recognized as a nutritious food source until ... Read More