Pilafs and Rice

Bulgur Wheat Pilaf with Sautéed Mushrooms, Peas and Tomatoes – Mantarli, Bezelyeli Bulgur Pilavi

By Ozlem Warren on July 14, 2011 in Pilafs and Rice 8

We consume a good amount of bulgur wheat in Turkish cuisine – in the form of salads, soups and pilaf rice – and I am always on the look out for spicing up bulgur. Packed with fiber and vitamins and low on fat, bulgur is a very healthy option and can be very delicious too. This time I experimented bulgur with sautéed mushrooms; the meaty, juicy flavor of mushrooms worked really well with bulgur. If you can add a few more vegetables into the mix and grate some parmesan (or any hard cheese you prefer) over, this dish could be a wonderfully satisfying, easy and delicious supper. I hope you enjoy it as much as we did!

Bulgur wheat pilaf with sauteed mushrooms and vegetables; wholesome and delicious.

Serves 4- 6
Preparation time: 15 minutes Cooking time: 20-25 minutes

4 garlic gloves, crushed and finely chopped
3 large Portobello mushrooms, cleaned and coarsely chopped
3 medium tomatoes, coarsely chopped
45gr/1/2 cup frozen peas
350 gr/12 oz bulgur wheat, rinsed and drained
600gr/1 pint/2 1/2 cups hot water
30ml/2 tablespoons olive oil – and an extra drizzle for the bulgur

A squeeze of lemon

5ml/1 teaspoon dried oregano

Salt and ground black pepper to taste

Grated parmesan (or any hard cheese you prefer) to serve

Heat 2 tablespoons olive oil in a heavy pan. Stir in garlic and chopped mushrooms, and season with salt generously (mushrooms and garlic go very well and the salt helps the water to come out of mushrooms). Sauté for 2-3 minutes until mushrooms soften and start to loosen up. Add the dried oregano and a squeeze of lemon and mix well. Turn the heat off, leaving it a side.

On a separate pot, drizzle a little olive oil and add the bulgur and chopped tomatoes, tossing thoroughly over low heat. Add the hot water, season with salt and ground pepper. Stir to combine thoroughly. Bring to boil for 1-2 minutes, then reduce the heat, cover and simmer for about 8 minutes. At this time stir in the frozen peas to bulgur mixture and stir to combine. Then cover and simmer for a further 3-4 minutes, until all the liquid has been absorbed. Turn off the heat and add the sautéed mushrooms into the mixture and combine well. Cover the pan with a paper towel and press the lid on top. Leave to steam for a further 10 minutes.

Bulgur wheat pilaf with mushrooms and vegetables – ready for your enjoyment

Serve the bulgur pilaf with some grated parmesan over the top. You can serve some steamed vegetables by the side if you would like too.

Afiyet Olsun,

Ozlem

Bulgur Pilaf with green lentils, served with caramelized onions -Mercimekli As

By Ozlem Warren on March 29, 2011 in Pilafs and Rice, Regional Signature Dishes; Mains, Sides and Desserts 6

This wonderful, bulgur and lentils pilaf with caramelized onions over the top, also known as Mujaddara, is popular at my hometown, ancient Antioch – Antakya, as well as through the Levant and the Middle East with variations. Meals made with bulgur, combined with vegetables and pulses are generally called “As” in southern Turkiye; this pilaf was one of our much loved comfort food growing up at home. The Middle Eastern version, Mujaddara, is generally made with rice rather than bulgur.

The sweetness of the caramelized onions complements the lentils and bulgur really well. I like to serve it with spicy pickled peppers or a green salad with a sharp lemon juice and olive oil dressing as well as this Pickled cucumbers and beets from my new book SEBZE; they complement the pilaf wonderfully. Easy, healthy and delicious, this pilaf can be kept in fridge for 2-3 days.

SEBZE, Vegetarian Recipes From My Turkish Kitchen

Variation: I had some chestnut mushrooms that needed using the other day. So I sautéed the slices of the mushrooms with some crushed garlic, and then added a handful of chopped parsley. Seasoned with salt and pepper and added a juice of 1/2 lemon to the mixture for a nice tangy finish. I served the bulgur and green lentils pilaf with this sautéed mushrooms, it was delightful. Just another idea for serving.

Serves 6-8

Preparation time: 15 minutes Cooking time: 35 minutes

225gr/8oz/1 cup green lentils
350gr/12oz bulgur wheat, rinsed
15ml/1 tablespoon mild olive oil
750ml/ 1/4 pints/3cups hot water
Salt and ground black pepper to taste
To serve:
1 onion, halved and thinly sliced
45ml/3 tablespoons mild olive oil
Pickled green and red peppers

Boil the green lentils in a heavy pan with plenty of hot water for about 15 minutes. Drain the water and set the green lentils aside.

Combine the half cooked green lentils and rinsed the bulgur wheat in a heavy pan. Pour in the hot water and olive oil. Season with salt and pepper to taste and stir to combine thoroughly. Bring to boil for 1-2 minutes, and then reduce the heat. Cover and simmer until all the liquid has been completely absorbed (about 15 minutes).

While the pilaf is cooking, heat the olive oil in a pan and stir in the onion slices. Over a medium heat, cook the onion slices for about 15 minutes until they start to get caramelized, stirring often. Season with salt and pepper to taste.

Serve the bulgur and green lentils pilaf with the caramelized onion slices over the top. Spicy pickled peppers, pickled cucumbers from my new book SEBZE or a green salad with a sharp lemon juice and olive oil dressing would go really well with the pilaf. Cacik dip of yoghurt with cucumbers and garlic is also lovely with this wholesome meal.

Afiyet Olsun,

Ozlem x

Bulgur Wheat Pilaf with Zucchini, Tomatoes and Onions – Kabakli As

By Ozlem Warren on March 22, 2011 in Pilafs and Rice, Regional Signature Dishes; Mains, Sides and Desserts 10

Kabakli as; bulgur pilaf with zucchini and dried mint, wholesome and delicious

I am passionate about healthy, wholesome Turkish cuisine; over 90 authentic recipes are included at my cookery book, Ozlem’s Turkish Table – Signed hardback copies are now 25 % OFF at this link and delivered worldwide including the USA.

This very easy and tasty bulgur rice makes use of the flesh of the zucchini (courgettes) that was scooped out to make the stuffed zucchini. That way, not only you get to use every bit of zucchini, but also you get a very delicious and wholesome dish in no time. This is a meal by itself, served with some garlic yoghurt, dried mint and cucumbers, Cacik, if you like.

Good, wholesome food doesn’t need to be expensive or difficult, as this wonderful dish shows.

Serves 4-6
Preparation time: 10 minutes Cooking time: 20 minutes (+10 min resting)

Flesh of 3 zucchini (courgettes)
1 onion, finely chopped
350gr/12oz bulgur wheat, rinsed and drained
400gr/14oz (1 can of) chopped tomatoes
600ml/1 pint/2 1/2 cup hot water
30ml/2 tablespoon olive oil
5ml/1 teaspoon dried mint
5ml/1 teaspoon red pepper flakes
Salt and ground black pepper to taste

Heat the oil in a heavy pan and stir in the zucchini and the onions. Cook until the onions softened. Add the bulgur wheat, tossing it thoroughly. Stir in the chopped tomatoes and pour in the hot water. Season with salt and pepper to taste and stir to combine thoroughly. Bring to boil for a minute, then reduce the heat, cover and simmer for about 10-15 minutes, until all the liquid has been completely absorbed.

Turn off the heat, cover the pan with a clean dish towel and press the lid on top. Leave to steam for about 10 minutes. Stir in the dried mint and red pepper flakes then mix with a large spoon.

You can simply enjoy this dish with cucumber, garlic and yoghurt (Cacik) and with the stuffed zucchini with ground meat and chickpeas if you like.

Afiyet Olsun!