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Mixed Bulgar rice recipe

Mixed Bulgar rice recipe

I was using up what I had in the fridge so just threw it all together and it turned out surprisingly nice.


Devon, England, UK

1 person made this

Ingredients

  • 1 cup of bulgar
  • 100g mushrooms, chopped
  • 1 onion
  • 1 chicken stock cube
  • 1 cup of water
  • 1 tbsp salt
  • 1/2 tsp pepper
  • 1 tbsp butter

Method

  1. In a saucepan put the 1 tbsp of butter and melt then add the onion and fry for 5 minutes then add in the mushrooms. Add the salt, pepper and the chicken stock cube. Add the bulgar and then the water. Cook until the water had evaporated. Take off the heat then put a kitchen towel over the saucepan and replace the lid, leave for 5 minutes and then serve.

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Vegan Bulgur Salad with Chickpeas

Bulgur, also known as bulgar or burghul is a whole grain made from pre-cooked durum wheat. Bulgur is a common ingredient in the Indian, Middle Eastern and Mediterranean cooking, but it is mostly known in the West as the main ingredient in tabbouleh.

Is Bulgur gluten-free?

Bulgur does contain gluten, which doesn&rsquot make it a choice for people suffering from celiac disease. If you have a gluten allergy or the celiac disease, you should definitely switch to gluten-free alternatives like brown rice, quinoa, amaranth or my favorite lately, buckwheat.

However, if gluten is not an issue for you, bulgur is a very good alternative to more refined carbohydrates packed foods like pasta, for instance.

Is Bulgur healthy?

Bulgur wheat is low in fat, high in plant-based protein, fibers, and minerals

There are many health benefits that according to some sources, bulgur might have.

For instance, according to livestrong.com, bulgur might help to alleviate chronic inflammation, researchers have found that people who consume more betaine, a metabolite found in whole wheat, have lower chances of developing heart disease, Alzheimer&rsquos, osteoporosis or type 2 diabetes.

Also, bulgur might reduce the risk of developing gallstones and the magnesium it contains is &ldquoessential for normal brain and nerve function&rdquo. Its iron content might help against developing anemia.

Regarding type 2 diabetes, it is also said that bulgur helps &ldquoimprove the blood sugar levels in the body&rdquo and &ldquoby optimizing the release of insulin it can help to prevent the spikes and plunges of blood sugar that can be so dangerous for people suffering from diabetes.&rdquo (organicfacts.net)

Bulgur has a much higher content of dietary fiber than other cereals and that high content stimulates digestions, helping against constipation or bloating for instance.

And if you are trying to lose some weight, as mentioned above, bulgur is low in fat and also low in calorie, but its high fiber content will make you feel full and this way prevents you from overeating or snacking between the meals.

HOW TO COOK BULGUR?

There are three sorts of bulgur: fine, medium and coarse.

When you cook bulgur, make sure to read the packet&rsquos instructions regarding the cooking method and the cooking times. I have bought so many sorts and brands of bulgur over the years and the experience has taught me to always read the packet&rsquos instructions.

Fine or medium bulgur:

  • The easiest bulgur to use, the one I buy the most, is the fine or the medium bulgur. Similar to couscous, the fine or medium bulgur only needs to be soaked in hot broth in order to be cooked, which makes it very convenient.
  • Fine bulgur is usually cooked after about 5 minutes soaking time, while the medium bulgur usually needs about 15 minutes.
  • The ratio of fine or medium bulgur to liquid is usually 1:2, but again, do check the packet&rsquos instructions for certainty.

Coarse bulgur:

  • However, when cooking a more substantial meal, I prefer to use a coarser bulgur. In this case, the ratio of bulgur to liquid is generally 1:3.
  • Bring the stock to a boil, add the bulgur and cook, uncovered and stirring from time to time, for about 15-20 minutes or according to the packet&rsquos instructions.
  • The bulgur should have absorbed the liquid by the end of the cooking process.

Bulgur substitutes:

Thanks to the large Turkish community, bulgur is very easily available in our region, you can buy it just about anywhere, but my favorite shop to buy it is a Turkish/Russian supermarket not very far away from us.

They sell all possible sorts of bulgur, from at least 4 or 5 brands of fine or medium to other several brands of coarser bulgur. Recently, I was even able to buy bulgur mixed with some kind of tiny (and I think fried) noodles.

You could replace bulgur with most other cereals or grains in recipes. For instance, I have already cooked a similar salad to this bulgur salad with quinoa and I can totally imagine making it with buckwheat or even wheat or spelt berries.

Variations of the bulgur salad:

This is one of my favorite bulgur recipes. I don&rsquot make this exact recipe all the time, but variations of it find their way on our table very often indeed.

For instance, I have made similar bulgur wheat salads with more herbs like in this bulgur tabbouleh, with finely chopped tomatoes, cucumbers and olives in it, I have added feta cheese or even Cheddar, I have mixed it with different sorts of cooked beans and I have even added tuna and anchovies once. I loved it every time!

But if there is one more thing I have to say is that I never make this bulgur salad in any form unless I have fresh herbs. Either fresh herbs from my garden or, during this cold season, huge bunches of fresh herbs that I also buy in the Turkish store.


How to make it

To begin, prepare the bulgur. Since it’s already partially cooked, all you have to do is place it in a bowl with boiling water, cover it with plastic wrap and let it steam for 30 minutes, or until all of the water is absorbed.

In the meantime, prepare the vegetables and herbs.

I like to soak the red onions in cold water to remove the raw onion taste. This is totally optional — if you like raw onions, skip this step.

Fluff up the cooked bulgur with a fork…

Then combine it with the vegetables, herbs, chickpeas, and spices.

Add the freshly squeezed lemon juice and olive oil.

Then toss to combine, season to taste and serve.


How To make Wild Rice and Bulgar Pilaf

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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WILD RICE AND MUSHROOM PILAV: A WILD RICE MEZE WITH A DISTINCT ZEST

FULL RECIPE FOR WILD RICE AND MUSHROOM PILAV
Ingredients
2 cup wild rice blend (It contains riceberry rice, wild rice, chusei calrose rice, long grain brown rice, kow mun red rice)
3 cups chicken broth
400 g mushroom
1 large onion
2-3 garlic cloves
1/3 cup olive oil
1 tbsp salt
½ tbsp black pepper
1 tbsp dried oregano
2-3 sprigs parsley

Directions
PREPARATION
Wash the mushrooms, thoroughly. Then, drain them
Cut the mushrooms into thin slices and set aside
Peel, wash, and dice the onion and garlic, then set aside
Wash 2 cups of wild rice blend and drain the excess water

COOKING
Pour 1/3 cup of olive oil into the pilav pot (A shallow and large pot with a heavy bottom)
Heat the olive oil
Add the onions and stir for 1-2 minutes on medium heat
Add the wild rice mixture
Sear the mixture for 7 to 8 minutes at medium heat Stir regularly until the grains become slightly translucent
Then, add 3 cups of chicken broth
Once the mixture start to boil, add the mushrooms into the pot
Cover the pot with a lid and bring the contents to a boil again
Then, turn down the heat to the lowest setting
Cook for

45 minutes, (wild rice need longer cooking time for become soft) until the liquid is absorbed completely
Then, turn off the heat and sprinkle 1 tbsp of dried oregano
Then, let the pilav rest for 15-20 minutes

SERVING
Before serving, fluff the pilav to release the steam Mix gently
Then, transfer the pilav to a serving plate
Wild rice and mushroom pilav is preferably served warm
Pilav with mushroom and wild rice has a distinct flavour!
The aroma and texture of wild rice and mushroom are very unique!!…
Onion, oregano and olive oil give the pilav an amazing Mediterranean touch!

Wild rice with mushroom should preferably be served warm It is a healthy and nutritious dish with a cup of plain yogurt

It is als a flavourful MEZE and a welcme taste to accompany a glass of RAKI!
Enjoy the unique flavours!

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Vegan Wild Rice Pilaf recipe video

How to Make Turkish Rice - Easy Pilaf Recipe

Nigella Lawson's Saffron Scented Chicken Pilaf | Forever Summer with Nigella

Turkish Rice Pilaf Recipe (Hints To Make A Fluffy And Full Of Flavored Pilaf)

Turkish rice pilaf (pilav) is most traditional and well known side dish in Turkish Cuisine. There many rich varieties including orzo pilaf but this plain pilaf made with butter and olive oil has its own flavor and accompany with many dishes like doner kebab, chickpeas or white beans with meat dishes.

Ingredients for Rice Pilaf : (6 serving size)
2 cups long grain rice (In Turkey we usually use baldo or osmancık rice, calrose may also be used)
1 tsp salt to soak in the water
about 3 cups hot but not boiling water (for soaking)
For the cooking:
2 tbsp butter
3 tbsp olive oil
3 cups boiling water
1 to 1+1/2 tsp salt (depend on your taste and health:)
dash of sugar
5-6 drops of lemon juice
Note:To cook the pilaf try to use wider and shallow pan if possible

WHAT YOU CAN COOK WITH THE PILAF:
Doner Kebab Recipe:

Turkish Eggplant Kebab Recipe:

Turkish Meatball And Potato Recipe:

YOU MIGHT WANT TO SEE THIS RICE RECIPE TOO:
Rich Turkish Rice Pilaf Recipe with Meat, Chickpeas, Nuts And Raisins:

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Creamy Chicken & Wild Rice Soup Recipe | Ep. 1333

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Tastiest Bulgar Wheat Jollof recipe ✔️ Ndudu by Fafa

Tastiest Bulgar Wheat Jollof with #Ghana #Tomato #Stew ✔️ Ndudu by Fafa

Make this quick #Bulgar #Wheat Jollof with Ghana Tomato Stew.
A one pot family dish where a little goes a long way with limited ingredients. You can use the #Ghanaian wholesome Wheat for this recipe. Best to pre soak the Wheat to cut your cooking time in half.

Find the full transcript including the list of ingredients and measurements on my blog .

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#ndudurecipes
#jollof
#bulgarwheat

How to Make Armenian Bulgur Pilaf with Grape Leaves

Armenian Bulgur Pilaf & Grape Leaf Recipe

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This is another amazing vegan recipe! It is SO delicious, SO easy to make, and is SUCH a healthy Mediterranean food that is common in Israeli, Turkish, and Armenian cuisine.

This vegan Armenian bulgur pilaf and grape leaf dish is both vegan and vegetarian, and can be a fun appetizer or a full dinner. Enjoy it with grape leaves, cabbage, pita bread, or by itself. The preparation and cooking time, which is not much at all, is well worth the incredible flavor and health benefits of this wonderful food! You need to try it!

This dish is a low cholesterol recipe that plays a key role in the Mediterranean / Middle Eastern diet. It's easy to make, dairy-free, and is absolutely delicious. especially because it is homemade!
If you usually don't typically eat bulgur, try this recipe. Cooking with bulgur in general has many benefits! Funny enough, this dish is called itch, or eech.

Ingredients:
3 cups chopped onion (red, white, or brown)
4 cups chopped tomato
1 cup parsley
3 chopped bell peppers (any color)
3/4 cup oil
2 cups bulgur
tomato paste to taste
pepper paste to taste

Seasonings:
salt & pepper to taste
parsley to taste

Garnishes / Sides:
grape leaves and/or
pita bread and/or
cabbage
lemon slices

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Sweet frying pilaf recipe - Azerbaijani cuisine | Pilaf recipes

Sweet frying pilaf recipe - Azerbaijani cuisine | Pilaf recipes

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Dirty Dirty Rice - Food Wishes

Learn how to make a Dirty Dirty Rice recipe! If you like dirty rice, you’re going to love dirty dirty rice! And don’t let the name fool you, as this dirty dirty rice is way more than twice as dirty, and just filthy delicious. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this incredible Dirty Dirty Rice recipe!

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Traditional Turkish Sour Pilaf With Wild Greens And Einkorn (Ekşili Pilav)

Did you ever heard of Sour Pilaf? It is a traditional Turkish cuisine recipe. With ancient einkorn wheat bulgur, edible different greens that i picked myself from roads and fields of Kastamonu Devrekani and creamy yogurt, it is very healthy and delicious pilaf you can eat as a main or side dish.

Ingredients For Sour Pilaf (Ekşili Pilaf) - First Version Made In Kastamonu

1 medium onion - finely chopped
4 tbsp olive oil
1 medium tomato - grated
1 + 1/2 cups SIYEZ bulgur, einkorn wheat
3 cups + more if needed hot water to cook bulgur
While pilaf is cooking chop:
big handful of ebe gümeci (malva mallow)
big handful of madımak (polygonum cognatum)
big handful of parsley
half bunch of stinging nettle
1/2 bunch of purslane
2-3 spring onion
Have ready
about 2 cups plain yogurt
1 cup + more if needed water mixed
about 1+1/2 tsp dried mint
salt and red pepper flakes to taste

Ingredients For Sour Pilaf (Ekşili Pilaf) - Second Version Made In Istanbul
1 medium onion - finely chopped
4 tbsp olive oil
1 medium tomato - grated
1 + 1/2 cups SIYEZ bulgur, einkorn wheat
1 tbsp butter
3 cups + more if needed hot water to cook bulgur
While pilaf is cooking chop:
big handful of parsley
big handful of fresh mint
handful of dried stinging nettle (better if you find fresh)
1/2 bunch of purslane
Have ready
about 2 cups plain yogurt
1 cup + more if needed water mixed
about 1+1/2 tsp dried mint
salt and red pepper flakes to taste
To serve:
1-2 tbsp butter
1 tsp red

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Rhubarb Wild Rice Pilaf

it is the end of rhubarb season and I wanted to do something different. Everyone knows you can use it in jams, pies, and stuff like that. But what about using it in a savory dish. What if I want rhubarb as part of my dinner meal? Well. I did some internet searching and found a few dishes that would work. For this video, I picked a rice pilaf recipe. It's different from other ways I've used rhubarb and can be served hot, warm, or cold.

This is my first time making this dish, so let's see how it turns out.

Ingredients:
1 tablespoon Olive Oil
1 medium sized onion (sliced)
1 Garlic Clove (minced)
1/3 cup White Wine
2 cups Rhubarb (sliced 1/4 inch thick)
1/2 cup Dried Cherries
1 tablespoon Cinnamon
2 tablespoons Maple Syrup
2 cups Prepared Wild Rice
1/4 cup Cashews (you could also use walnuts, Pecans, or almonds)
salt and Pepper to taste

Method:
Heat oil in a large skillet over medium-high heat, add onion a saute until translucent, add garlic and cook 5 minutes.
Add the white wine and de-glaze the pan, scraping any bits from the bottom of the pan.
Reduce the liquid until it is almost gone.
Add the rhubarb, maple syrup,and cinnamon and cook for only a minute or two. Try to leave a little crunch to the rhubarb.
Stir in the precooked wild rice, and leave on the heat until just warmed through.
Remove from the heat and toss in the nuts.
Add salt and pepper to taste.

Mejadra: Lentils & Rice - Yotam Ottolenghi's Recipe from 'Jerusalem' | Fresh P

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The best rice dish ever has got to be Yotam Ottolenghi's mejadra, or as some know it mujaddera, or simply as lentils and rice. It's an easy plant based recipe where lentils and rice are cooked with spices and served under a mountain of fried onions. What's not to love? In this video I show you how to make mejadra using a recipe from Otolenghi's book, Jerusalem. His signature style is to take a classic recipe and breath new life into it, here he does that by adding coriander seed, cumin seed, allspice, turmeric and cinnamon. What I love most about this dish is that it is so economical, using pantry staples while being exotic at the same time. In this video I show you how to fry perfect onions every time and which rice is best for making mejadra. I serve mejadra with a simple dollop of yogurt or a simple cucumber salad made of cucumbers, garlic, red onion, cilantro and a little lemon juice. The fresh sour salad pairs beautifully with the earthy warm lentils and chewy sweet fried onions. This dish is not only delicious, it's healthy as lentils are packed with plant-based protein and loads of fiber. If you enjoy this recipe, please leave a comment and subscribe for more like this. Not only do you learn how to cook this dish, but you learn why technique matters when making simple food delicious. This is a recipe the whole family will love, and to me that’s comfort food at it’s very best. The entire recipe is here: (I make one change and that is to reduce the coriander seed to 1 tablespoon, I find 1 1/2 to over power the dish a bit.)

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RECIPE FOR TRADITIONAL AZERBAIJANI PILAF! REAL VILLAGE CUISINE! NO TALK

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Bulgar Wheat Fried Rice | Healthy Fried Rice Recipe | Substitute rice with Bulgar Wheat right now

This fried rice recipe substitutes rice with Bulgar Wheat to make it healthier.

I have been introduced to Bulgar Wheat few months back when I was looking for a healthy substitute for rice. And since then I am hooked to wonderful food item. I have been making fried rice from Bulgar wheat since then and it tastes amazing. You don't compromise on taste plus you don't need to eat lots of carbs. Its a win-win !!

Bulgar Wheat Fried Rice Recipe

1.5 cup boiled Bulgar wheat
0.5 medium onion chopped
0.5 cup red pepper chopped
0.5 cup yellow pepper chopped
0.5 cup courgette chopped
0.5 cup fresh sugar snap peas
1 tsp tomato sauce
2 tsp soy sauce
1 tsp vinegar
salt to taste
1 tsp Fish sauce (optional)

These are the base ingredients, but you can more to the recipe like shrimps, shredded chicken, scrambled eggs, etc. Basically let your inner chef go wild !

Add the onions first in a pan with oil and saute for few minutes. Then add all the chopped vegetables together and let them soften a little. Then add tomato sauce, soy sauce, vinegar. Mix well. Then add boiled bulgar wheat to the veggies. Add salt to taste. Add fish sauce, but it is completely optional. Mix well, really well. At the end add sugar snap peas for crunch. Serve hot.

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Turkish Chicken Kebab and Bulgur Pilaf Recipe

This delicious Shish Taouk was crafted with Turkish Quick Marinade. Serve as a kebab, or serve with our delicious Wild Garden Heat & Serve Bulgur Pilafs for a delicious meal in minutes.

Pour, Mix, Grill! Quick Marinades and Pilafs transform ordinary meals into Mediterranean masterpieces without the wait.

Quick Marinades infuse your protein with authentic flavors to bring your dining to new heights. Deliciousness in only 15 minutes. You can’t go wrong with our authentic flavors: Turkish, Persian, and Shawarma.

Savor Heat & Serve Pilafs, seasoned hearty grains cooked to perfection with ‪authentic spices and vegetables. Heats in only 90 seconds, we couldn't make it easier if we tried. We know you'll love our Pilaf variety: Bulgur, Rice & Lentil, and Couscous.

Discover a new world of flavor without leaving the kitchen. Fall in love with our amazingly delicious Marinades and Pilafs - crafted from the best ingredients in the Mediterranean. It's mouthwatering Mediterranean made quick & easy for everyone.

Bring home the bold and authentic Wild Garden experience today!
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Wheat berry and wild rice pilaf | How to Make Recipes | Easy To Learn

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Orzo Wild Rice Cranberry Summer Salad. THE BEST BBQ SIDE Dish | Vegan | Healthy Fruit & Nut Recipes

Orzo Wild Rice Cranberry Summer Salad. THE BEST BBQ SIDE Dish | Vegan | Healthy Fruit & Nut Recipes

If you guys are looking for the best summer side dish to your next dinner or BBQ, look no further than this Orzo Wild Rice Cranberry Salad! It's so easy to make and be sure to double or triple the recipe because once everyone tries just one bite. They'll keep going back for more!

Ingredients:
1 cup wild rice
1 cup orzo
1/2 cup pecans
1/2 cranberries
1 bunch green onions
4 celery stalks
1/2 bunch parsley

Vinaigrette:
1 clove garlic
juice & zest 1 orange
1 tsp salt 1/2 tsp pepper
2 Tbs white wine vinegar
1/4 cup olive oil
2 tbs honey

Directions:
Bring 4 cups of water to a boil then add the wild rice. Cover and allow it to simmer on low for 45 minutes to 1 hour. Boil the orzo according to the directions on the back of the box. Rinse and drain them both when they are done. Finley chop up the parsley,celery and green onions. Add them to a large mixing bowl with the rice and orzo. toast the pecans and add them to the bowl along with the cranberries. To make the vinaigrette, simply mix everything together and pour it on top of the rice mixture. Enjoy!
* To stop the rice from splitting open while cooking, feel free to soak the rice in water overnight.

How To Make Spanish Paella | Omar Allibhoy

Ok before you shout at us, recipes for paella differ from region to region, and this seafood-free version is Omar's take on the classic Paella Valenciana. Traditionally made with chicken and rabbit, Omar caramelises the meat and vegetables before adding the rice and must have ingredient – saffron. Garlic, smoked paprika and rosemary all add to the incredible flavours of this dish designed to bring everyone to the table. Serve with a wedge of lemon and enjoy.
For this and loads more delicious Spanish recipes check out Omar’s book Tapas Revolution:

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Golden Bulgur Wheat with Mushrooms | Булгур с Грибами

Golden Bulgur Wheat with Mushrooms | Булгур с Грибами

1 cups of Golden Bulgur Wheat
2 cups of Water
Olive Oil
Salt

8 oz White or Cremini Mushrooms
4 oz Trumpet Mushrooms
1 Onion
2 Tbsp Olive Oil
1 Tbsp Vegan Butter

Rice Pilaf from Scratch - How to Make Homemade Rice Pilaf Recipe

One of our all time favorite side dishes, rice pilaf is far simpler to make from scratch than most people realize. Just a handful of ingredients make this gorgeous, flavorful rice dish a snap to make. It goes great with all kinds of main dishes, or toss it with grilled chicken or tofu, serve with leafy greens and you have an inexpensive, healthy main dish. Check out how easy it is!

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VEGETABLES USED: Mushrooms. Kale, Parsley, Red Bell Pepper, Zucchini, Green Onion

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How to make Rice and Peas| Jamaican Style

Hinduşka Plovu, Outdoor Cooking, Cooking on Nature

Salam əziz dostlar sizinlə bu gün hinduşka plovu resepti ilə bölüşmək istədik, ümid varam ki bu resepti bəyənib öz yaxınlarınız ilə bölüşəcəksiniz :)

Kənd Həyatı - bizim məqsədimiz sizə kənd abu havasını bəxş etməktir!
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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

Grilled VEGETABLES Soup | Mixed Wild Rice Stuffed Vine Leaves | GREAT Bean Salad | MASTERCHEF MENU

#masterchefmenu#pilaf#vegan
Let's try something different for dinner :)

Ingredients
For Veggie Soup
Grill a little bit without any oil your favorite veggies
We used Sweet Potato, Zucchini, Pepper, Baby Corn, Onions, Carrot .

150 gr Mixed Wholegrain Wild Rice
100 gr Green Lentils
Pepper
Shallot and Garlic
Seasonings with Chili flakes

200 gr Cooked Bean
Rocket Leaves
Tomatoes
Sweet Corn
Grilled Red Pepper
Pickles
Scallion
Red Jalapeno
Mustard
Fresh Parsley and seasoning

Video edited by Lubo_lutfu

Bulgur vs Rice | EASY GUIDE TO HEALTH

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The Outdoors Chef - Wild Turkey Cacciatore with Brown Rice Pilaf

Dill & Fava Pilaf with Herb Labna Recipe

Dill & Fava Pilaf with Herb Labna

Join Wild Garden as we show you how to make a Dill & Fava Pilaf with Herb Labna.
A traditional Persian dish is known as Shivid Polow. A delicate blend of basmati rice, fresh dill, and tender fava beans. Our versatile pilafs can be the perfect side to any meal, a flavorful addition to salads, or a snack any time of the day!
Delicious, simple to prepare, Authentic flavors with a modern approach

Find the original Wild Garden Dill & Fava Pilaf with Herb Labna recipe here:

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Wondering how to make delicious homemade a Classic Shawarma Pita Sandwich?

Ingredients:
Wild Garden Dill & Fava Pilaf:
Sprouts (Garnish)
Aleppo Pepper
Dana Labna


How to Cook Bulgur Wheat

1. Combine bulgur and diluted broth in a sauce pan.

Combine 1 cup of medium grain bulgur and 1 3/4 cups of diluted broth in a sauce pan with a generous pinch of salt (you can use half canned or boxed broth, and half water, or just use a smaller amount of a stock paste like Better Than Bouillon in water, about half of what the label suggests).

2. Bring the bulgur to a simmer and then cover.

Bring to a simmer and then cover, lower the heat and continue to gently simmer for about 10 minutes.

3. Turn off the heat and let the bulgur sit.

Turn off the heat and let it sit for another 10 minutes. All of the liquid should be absorbed and the grains should be tender. If the grains need a few more minutes of cooking time, just replace the lid and lit it sit a bit longer. Conversely if the grains are as tender as you want them—this is a matter of personal preference—and there is still liquid left in the pot, drain the grains in a colander.

If you are using it in a warm preparation, fluff with a fork continue with the recipe, or to cool it spread it out on a rimmed baking sheet until it gets to room temperature. If you are using it at another time, you can then transfer the cooled grains to a container and store it in the fridge for up to 5 days.

Other Bulgur Wheat Recipes:

Want more bulgur wheat? Try these bulgur wheat recipes!

Like this recipe? Pin it to your favorite board on Pinterest.

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Quinoa, Bulgar, Feta & Chilli Salad

There has been much said about the food blogger debate recently, and Jeanne”s recent post struck a chord with me. Blogging is personal and everyone has a different set of motives for blogging, and what they choose to blog about. Her comments about community were very true and something that I completely agree with. I count people whom I have met through blogging as amongst my best friends (there are too many to mention, and I hesitate to link to them as I would hate to forget anyone). There are others who I have yet to meet, and together we have celebrated, mourned, laughed and cried.

One of the many fantastic things about food blogging are the (virtual) events. Someone sets a challenge and bloggers all over the world take it up, usually cooking something to a theme. In the first years of my blog (pre twitter), this was how bloggers interacted. Events are something that I have been neglecting recently, which is a huge shame, and something that I intend to put right. I have put a list in my diary and have a plan in place to take part in more of them. For a comprehensive and up to date list have a look at the Food Blog Diary.

I made a simple bulgar (bulgur) wheat and quinoa salad using a bulgar and red & white quinoa mix from the new Waitrose Love Life range. I often use both bulgar and quinoa, both are delicious, quick & easy to prepare as well as being good for you. A finely chopped red chilli and a good glug of chilli sauce gave both a warming kick and some sweetness, both which pair well with the saltiness of the feta. Ingredients are approximate. Use what you have. Leftovers will make a great packed lunch.

If you like this one, then check out my Grain Salad.

Tried this recipe? If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!


Turkish Bulgur and Vegetable Pilaf

Whether you are looking for a new and tasty side dish or you are trying to get your family to eat healthier, a traditional Turkish recipe for bulgur pilaf with vegetables will fit the bill. It is a simple and delicious way to receive all the nutritional benefits of bulgur wheat, as well as tomatoes and peppers while enjoying the flavors from Turkey. Bulgur pilaf with vegetables is an ideal side dish to go with grilled meats and chicken, or just about any time you might eat rice.

If you've never tried bulgur, also called bulgar wheat, don't worry—it's more familiar than you think. (If you've ever eaten tabbouleh, you've likely tasted it.) Bulgur is used in a number of Middle Eastern recipes. It's comparable to rice and couscous but has a nutty flavor and chewy texture.

This pilaf dish most resembles Spanish rice, but with a heartier texture from the bulgar. Like many Turkish dishes, it is made with very economical ingredients that are easy to find you may actually already have most of them on hand. If you've never cooked with this grain before, you can find bulgur in most supermarkets in the rice, international foods, or organic food sections, as well as online and at any Middle Eastern, Mediterranean, or Greek groceries.


Rice salad recipes

Rustle up a rice salad as a main or side dish. From rice tabbouleh to warm salads, using brown, white, short- or long-grain, browse our best recipes.

Zingy salmon & brown rice salad

This summery recipe has the ideal combination of slow-releasing carbs, lean protein and heart-friendly fats

Help-yourself tuna rice salad

Ideal for busy households, this hearty salad keeps well in the fridge for up to three days, ready to be spooned into a bowl whenever you're peckish

Lemony rice & peas

This salad is packed with pulses and should be enough of a carb hit that you don’t need to serve potatoes as well

Black & white rice salad with cumin-roasted butternut squash

This vibrant Persian side salad is studded with dried fruit, nuts and seeds and finished with crumbled feta - ideal to take along to a Christmas buffet

Miso brown rice & broccoli salad with fiery prawns

Fermented miso soya bean paste adds an extra savoury hit to this nutritious rice dish topped with fiery chilli-fried prawns

How to cook rice

Learn how to cook basmati rice for perfect, fluffy results with an easy video guide from the BBC Good Food cookery team. All you need is a saucepan with a lid, a colander and a fork.


Lentils and Bulgur / Moujadara

This Lebanese dish is the original recipe from southern Lebanon. It is still common in other parts of Lebanon and mostly made with rice instead. It's a healthier twist by using wheat instead . Extremely simple to cook, this dish is a fundamental component of Middle Eastern cuisine.
It provides carbohydrates, proteins, Iron, fiber, and a full stomach. It also tastes great.
When cooked with rice, this recipe is gluten-free. It isn't gluten free when cooked with bulgur (wheat).

Hope you enjoy this vegetarian mush!

Makes 7 cups. Serve with tomatoes, cucumber, mint, lemon juice and olive oil salad. My kids loves it mixed with yougurt. This Lebanese dish is the original recipe from southern Lebanon. It is still common in other parts of Lebanon and mostly made with rice instead. It's a healthier twist by using wheat instead . Extremely simple to cook, this dish is a fundamental component of Middle Eastern cuisine.
It provides carbohydrates, proteins, Iron, fiber, and a full stomach. It also tastes great.
When cooked with rice, this recipe is gluten-free. It isn't gluten free when cooked with bulgur (wheat).

Hope you enjoy this vegetarian mush!

Makes 7 cups. Serve with tomatoes, cucumber, mint, lemon juice and olive oil salad. My kids loves it mixed with yougurt.


Recipe: Mushroom & Mixed Grain Risotto

Risotto is one of my ultimate comfort foods, smooth, creamy and packed with flavour it is a real hug in a bowl. The ritual of making it is a comfort in itself the half hour of gently stirring the rice, forces you to slow down, relax and put the stresses of the day behind you and possibly enjoy a glass of wine.

In this version I have added quinoa and bulgar wheat to the mix, adding different textures and flavours, bumping up the protein content and lowering the GI, without losing any of the comfort of the original dish.

As with any risotto there are no limits to flavours, I used a selection of dried mushrooms I was sent from Cooks & Co. Sometimes you can find sand in dried mushrooms so you may need to rinse them carefully after soaking, and strain the soaking water through a fine sieve.

Tried this recipe? If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!