In this article, we will explore a tantalizing culinary journey with a recipe for a delectable dish featuring bulgur, pearl onions, and almonds. This unique combination results in a harmonious blend of flavors and textures, making it a delightful treat for your palate. Prepare to embark on a sensory adventure as we uncover the secrets of crafting this mouthwatering dish, guiding you through each step of the process. Get ready to delight your loved ones with a dish that showcases the perfect balance of flavors, textures, and aromas.
Let's cook with our recipes!
GLAZED PEARL ONIONS WITH RAISINS AND ALMONDS
A wonderful relish-like vegetable dish. This dish can be made 6 hours ahead, and rewarmed before serving. Sherry wine vinegar can be substituted for red wine vinegar.
Provided by Ann
Yield 8
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil. Add onions, and cook 3 minutes to loosen skins. Drain, and cool slightly. Cut root ends from onions. Squeeze onions at stem end (onions will slip out of skins).
- Combine pearl onions, sherry, raisins, honey, water, butter or margarine, and thyme in a heavy large skillet. Bring to a boil over medium-high heat. Reduce heat to very low, and cover. Simmer until liquid evaporates and onions begin to caramelize, stirring often, about 45 minutes. Season with salt and pepper. Remove from heat. Can be prepared 6 hours ahead. Let stand at room temperature. Rewarm over low heat before continuing.
- Stir almonds and vinegar into onions. Add a few teaspoons of water if mixture is too dry. Serve warm.
Nutrition Facts : Calories 234.7 calories, Carbohydrate 38.4 g, Cholesterol 7.6 mg, Fat 7.5 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 2.2 g, Sodium 222.8 mg, Sugar 18.6 g
BULGUR WITH APRICOTS AND ALMONDS
Categories Fruit Nut Side Vegetarian Quick & Easy Apricot Almond Fall Spring Healthy Parsley Bulgur Gourmet Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Toast almonds in a dry small heavy skillet over moderate heat, stirring, until fragrant and pale golden, about 2 minutes.
- Cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring frequently, until softened and beginning to brown, about 8 minutes. Add bulgur and cook, stirring, 2 minutes.
- Stir in water, salt, and pepper and simmer, covered, 5 minutes. Remove from heat, then add apricots and butter and stir until butter is melted. Let stand, covered, 5 minutes. Stir in parsley and almonds.
BULGUR WITH MUSHROOMS AND ALMONDS
I got this recipe with my Mastercook program. Apparently it originally came from Cook's Magazine, June 1990. Bulgur makes a tasty change from rice. I serve this either a leafy green vegetable or a tossed green salad. The 0 minutes prep time assumes that you buy your mushrooms already sliced and you can find toasted slivered almonds. If not, it is about 10 minutes
Provided by Folk Dancer
Categories Grains
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Bring broth to a boil in a large saucepan and slowly add the bulgur without stirring.
- Reduce heat, cover and simmer for about 45 minutes, until the bulgur is tender.
- Heat 3 tablespoons of the oil in a small saucepan until it is hot, but not quite smoking, and immediately pour the oil over the bulgur.
- Cover the large saucepan again and simmer until the bulgur is dry and tender.
- Season with salt and pepper.
- While the bulgur and oil are simmering, heat a large skillet and add the remaining oil.
- Sauté the mushrooms until lightly browned.
- Add the mushrooms and almonds to the bulgur and mix them in.
Nutrition Facts : Calories 363.4, Fat 16.8, SaturatedFat 2.1, Sodium 13.1, Carbohydrate 47.9, Fiber 12.3, Sugar 1.6, Protein 10.8
BULGUR PILAF W/ ALMONDS AND CRANBERRIES
I recently discovered bulgur and am a total convert! It has fewer calories, less fat, and more than twice the fiber than brown rice. It's a low on the glycemic index and high in folic acid. AND IT COOKS FASTER THAN RICE. So, if all that doesn't convince you, just try this simple recipe. It has a nice nutty flavor and makes a great side dish to pretty much anything.
Provided by little_wing
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, over medium heat, cook almonds, tossing occasionally until golden, 4-5 minutes.
- Remove from skillet and let cool.
- In same saucepan, melt butter over med. heat.
- Add onion and cook, stirring occasionally, until beginning to brown, 6-8 minutes.
- Add bulgur and stir to coat.
- Add broth, season with salt and pepper, and bring to boil.
- Reduce heat to low, cover saucepan, and simmer until liquid has cooked out 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 and stir to combine and fluff bulgur.
Nutrition Facts : Calories 241.4, Fat 10.7, SaturatedFat 4.2, Cholesterol 15.3, Sodium 78.4, Carbohydrate 31.8, Fiber 7.8, Sugar 1.6, Protein 8.2
BULGUR WITH ONION, TOMATO, AND FETA
Categories Onion Tomato Side Feta Bulgur Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 (3 cups)
Number Of Ingredients 9
Steps:
- Cook onion in oil in a 2-quart saucepan over moderate heat until softened. Stir in bulgur and chile flakes until coated. Add tomato, sugar, and water and bring to a boil. Simmer, covered, until bulgur is tender and creamy (like risotto), about 20 minutes. Remove from heat and let stand, covered, 3 minutes. Stir in 1/2 cup feta and season with salt. Top with remaining cup feta.
GLAZED PEARL ONIONS WITH RAISINS AND ALMONDS
A wonderful relish-like vegetable dish. This dish can be made 6 hours ahead, and warmed before serving. If you don't have fresh thyme, substitute 1/2 teaspoon dried thyme. Sherry wine vinegar can be substituted for red wine vinegar. Originally submitted to ThanksgivingRecipe.com.
Provided by Christine L.
Categories Onion Side Dishes
Yield 8
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil. Add onions, and cook 3 minutes to loosen skins. Drain, and cool slightly. Cut root ends from onions. Squeeze onions at stem end (onions will slip out of skins).
- Combine pearl onions, sherry, raisins, honey, water, butter or margarine, and thyme in a heavy large skillet. Bring to a boil over medium-high heat. Reduce heat to very low, and cover. Simmer until liquid evaporates and onions begin to caramelize, stirring often, about 45 minutes. Season with salt and pepper. Remove from heat. Can be prepared 6 hours ahead. Let stand at room temperature. Warm over low heat before continuing.
- Stir almonds and vinegar into onions. Add a few teaspoons of water if mixture is too dry. Serve warm.
Nutrition Facts : Calories 234.7 calories, Carbohydrate 38.4 g, Cholesterol 7.6 mg, Fat 7.5 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 2.2 g, Sodium 222.6 mg, Sugar 18.6 g
Tips:
- Use vegetable broth or water instead of chicken broth for a vegan version of this dish.
- Add a pinch of saffron to the broth for a more flavorful dish.
- If you don't have pearl onions, you can use shallots or small yellow onions instead.
- Toast the almonds in a pan over medium heat until they are golden brown and fragrant.
- Serve this dish as a main course or as a side dish with grilled chicken or fish.
Conclusion:
Bulgur with Pearl Onions and Almonds is a delicious and nutritious dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own tastes. Whether you are looking for a vegan or vegetarian dish or a hearty meal with chicken or fish, this dish is sure to please. So next time you are looking for a new recipe to try, give this Bulgur with Pearl Onions and Almonds a try. You won't be disappointed!
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