Best 6 Bulgur Wheat With Dried Cranberries Recipes
Bulgur wheat with dried cranberries is a delicious and versatile dish that can be enjoyed as a main course, side dish, or salad. The nutty flavor of the bulgur wheat pairs perfectly with the tartness of the cranberries, creating a dish that is both flavorful and satisfying. This article will introduce you to some of the best recipes for bulgur wheat with dried cranberries, so you can find the perfect one to suit your taste. Whether you are looking for a simple and easy weeknight meal or a more elaborate dish to impress your guests, you are sure to find a recipe in this article that you will love.
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BULGUR WITH DRIED CRANBERRIES
Bulgur is a form of wheat that is most commonly found in tabbouleh. This dish is very similar to tabbouleh, but sweeter, using dried cranberries where tomatoes normally serve to provide acid.
Categories Lunch Sides Vegan Vegetarian
Yield 8 (102 g)
Number Of Ingredients 9
Steps:
- 1.) Place bulgur in a large bowl; cover with 2 cups boiling water. Let stand until liquid is absorbed (30 minutes). Fluff with a fork. 2.) Add cucumber and remaining ingredients; toss gently to combine.
Nutrition Facts :
BULGUR WITH LEEKS, CRANBERRIES, AND ALMONDS
Categories Berry Nut Side Thanksgiving High Fiber Cranberry Almond Leek Fall Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 6
Steps:
- Melt butter in heavy large saucepan over medium-high heat. Add chopped leeks and sauté until very tender, about 12 minutes. Add chicken broth and bring to boil. Stir in bulgur and boil 5 minutes. Add dried cranberries. Remove from heat, cover and let stand 15 minutes. Fluff with fork. Mix in sliced almonds. Season to taste with salt and pepper.
BULGUR WHEAT WITH DRIED CRANBERRIES
Very basic yet tasty side that goes well with grilled or roasted chicken. Any type of dried fruit can be used in place of the dried cranberries.
Provided by GRAYJETMAN
Categories Grain Side Dishes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Bring water to a boil in a pot, and mix in bulgur, bouillon granules, and butter. Cover pot, reduce heat to low, and simmer 15 minutes.
- Fluff cooked bulgur with a fork, and gently mix in the dried cranberries.
Nutrition Facts : Calories 137.4 calories, Carbohydrate 26.3 g, Cholesterol 6 mg, Fat 2.8 g, Fiber 3.9 g, Protein 2.9 g, SaturatedFat 1.5 g, Sodium 864.9 mg, Sugar 12.6 g
BULGUR WHEAT WITH DRIED CRANBERRIES
Very basic yet tasty side that goes well with grilled or roasted chicken. Any type of dried fruit can be used in place of the dried cranberries.
Provided by GRAYJETMAN
Categories Grain Side Dishes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Bring water to a boil in a pot, and mix in bulgur, bouillon granules, and butter. Cover pot, reduce heat to low, and simmer 15 minutes.
- Fluff cooked bulgur with a fork, and gently mix in the dried cranberries.
Nutrition Facts : Calories 137.4 calories, Carbohydrate 26.3 g, Cholesterol 6 mg, Fat 2.8 g, Fiber 3.9 g, Protein 2.9 g, SaturatedFat 1.5 g, Sodium 864.9 mg, Sugar 12.6 g
WILD RICE AND BULGUR PILAF WITH DRIED CRANBERRIES
Got this from my mother, who told me recently (when I served her a 'Zaar bulgur recipe) that she'd never eaten bulgur before. But this recipe is on a yellowed, crumbling newspaper clipping, so I guess she meant to! We tried it and it's great.
Provided by KLHquilts
Categories Grains
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large nonstick skillet over medium-high heat.
- Add onion, celery, cranberries and bulgur.
- Cook until wheat is browned, 3-4 minutes, stirring often to prevent burning.
- Add cooked wild rice, broth, and thyme.
- Stir well.
- Simmer, covered, until wheat is cooked (about 15 minutes).
- Stir in green onions.
- Season with salt and pepper to taste.
- This can be served immediately (while warm), or you can make it 1-2 days ahead and refrigerate.
- To reheat, cover and bake at 350 for 45 minutes.
Nutrition Facts : Calories 193, Fat 2, SaturatedFat 0.3, Cholesterol 0.5, Sodium 171.8, Carbohydrate 38.1, Fiber 3.9, Sugar 2.6, Protein 7.3
BULGUR PILAF WITH ALMONDS AND DRIED CRANBERRIES
This side dish contains bulgur, common in Indian and Middle Eastern cuisine. It is a flavorful change from rice or potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 7
Steps:
- In a small skillet over medium heat, cook almonds, tossing occasionally, until golden, 4 to 5 minutes. Remove from skillet, and let cool. (Or use oven method; see note, below.) Set aside.
- In a medium saucepan, melt butter over medium heat. Add onion and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add bulgur; stir to coat.
- Add broth; season with salt and pepper. Bring to a boil; reduce heat to low. Cover saucepan, and simmer until liquid has evaporated and bulgur is tender, about 15 minutes. Remove from heat; sprinkle bulgur with cranberries. Cover, and set aside to steam, about 5 minutes.
- Add toasted almonds to bulgur; fluff with a fork. Serve.
Tips:
- Choose the right bulgur wheat. There are three main types of bulgur wheat: fine, medium, and coarse. Fine bulgur is best for pilafs and salads, medium bulgur is good for soups and stews, and coarse bulgur is ideal for stuffing and casseroles.
- Rinse the bulgur wheat before cooking. This will remove any dirt or debris and help to prevent the bulgur from becoming sticky.
- Use a 1:2 ratio of bulgur wheat to liquid. This will ensure that the bulgur is cooked through without becoming mushy.
- Bring the liquid to a boil before adding the bulgur wheat. This will help to prevent the bulgur from sticking to the bottom of the pot.
- Simmer the bulgur wheat for 10-15 minutes, or until it is tender. Be sure to stir the bulgur occasionally to prevent it from sticking.
- Fluff the bulgur wheat with a fork before serving. This will help to separate the grains and make the bulgur light and airy.
- Add dried cranberries, nuts, and herbs to taste. Bulgur wheat is a versatile grain that can be flavored in many ways. Try adding dried cranberries, nuts, and herbs to create a delicious and healthy side dish.
Conclusion:
Bulgur wheat is a healthy and versatile grain that can be used in a variety of dishes. It is a good source of fiber, protein, and vitamins, and it is also relatively low in calories. Bulgur wheat can be cooked in a variety of ways, and it can be flavored with a variety of ingredients. Whether you are looking for a quick and easy side dish or a hearty and satisfying main course, bulgur wheat is a great option.
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