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BULGUR not VULGAR
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thebtls
Posts: 2,300
In my quest to try new stuff I stumbled upon Bulgur...then went in search of recipes. I found a rice pilaf recipe and a lentil recipe but neither were completely satisfying (NO MEAT!). So I created this hybrid...
CLICK HERE "Bulgur-Lentil Pork Pilaf" TO DOWNLOAD A 2-PAGE WORD DOC COPY OF THIS RECIPE AND PICTURES
Bulgur (also bulghur or burghul) is a cereal food made from several different wheat species, most often from durum wheat. Its use is most common in Middle Eastern cuisine, Turkey, Greece and Bulgaria. It consists of wheat kernels that have been steamed (parboiled) dried and crushed. The outer layers of the bran are removed, and the grains are cracked. It has a nutty taste and when re-hydrated it is tender and chewy. It can be found in both conventional and organic forms.
Ingredients
¾ Cup Green Lintels
1 ¼ Cup Whole Wheat Bulgur
1 Lb. Shredded or Pulled Pork
4 Cups low-sodium Chicken Broth
Extra Virgin Olive Oil
1 Cup Sweet Onion, finely diced
1 Yellow Bell Pepper, diced
2 Tbls. Ground Parsley*
1 Tbls. Ground Sweet Basil*
2 Tbls. Dried Chives*
1 Tsp. Lemon Zest
2 Tbls. Lemon Juice
1/2 Tsp. Himalayan Pink Sea Salt
1/4 Tsp. Fresh Ground Black Pepper
*Sub fresh herbs if available.
(Bulgur-Lentil Pork Pilaf Continued)
Directions
1.Soak Bulgur in equal portion of water for 1 hour prior to cooking. Place lentils and 2 Cups broth in a stew pot and bring to a boil for 5 minutes then reduce to a simmer and cook until tender, about 30 minutes then drain any remaining liquid.
2.While lentils are cooking, place Bulgur and remaining 2 Cups chicken broth in a Cassoulet and bring to a boil. Reduce heat and simmer until most liquid is dissolved and Bulgur is tender then remove from heat and fluff with a fork then set aside.
3.Using a Brazier pot heat some EVOO and cook the onions until transparent then add the diced peppers and shredded pork and cook until peppers are tender.
4.Stir in parsley, basil, chives, lemon zest, lemon juice, 2 Tbls. EVOO, salt and pepper and toss; shut down the Egg.
5.Add Lentils and Bulgur and incorporate then simmer for 5-10 minutes, remove and Serve with Hot Sauce!
CLICK HERE "Bulgur-Lentil Pork Pilaf" TO DOWNLOAD A 2-PAGE WORD DOC COPY OF THIS RECIPE AND PICTURES
Bulgur (also bulghur or burghul) is a cereal food made from several different wheat species, most often from durum wheat. Its use is most common in Middle Eastern cuisine, Turkey, Greece and Bulgaria. It consists of wheat kernels that have been steamed (parboiled) dried and crushed. The outer layers of the bran are removed, and the grains are cracked. It has a nutty taste and when re-hydrated it is tender and chewy. It can be found in both conventional and organic forms.
Ingredients
¾ Cup Green Lintels
1 ¼ Cup Whole Wheat Bulgur
1 Lb. Shredded or Pulled Pork
4 Cups low-sodium Chicken Broth
Extra Virgin Olive Oil
1 Cup Sweet Onion, finely diced
1 Yellow Bell Pepper, diced
2 Tbls. Ground Parsley*
1 Tbls. Ground Sweet Basil*
2 Tbls. Dried Chives*
1 Tsp. Lemon Zest
2 Tbls. Lemon Juice
1/2 Tsp. Himalayan Pink Sea Salt
1/4 Tsp. Fresh Ground Black Pepper
*Sub fresh herbs if available.
(Bulgur-Lentil Pork Pilaf Continued)
Directions
1.Soak Bulgur in equal portion of water for 1 hour prior to cooking. Place lentils and 2 Cups broth in a stew pot and bring to a boil for 5 minutes then reduce to a simmer and cook until tender, about 30 minutes then drain any remaining liquid.
2.While lentils are cooking, place Bulgur and remaining 2 Cups chicken broth in a Cassoulet and bring to a boil. Reduce heat and simmer until most liquid is dissolved and Bulgur is tender then remove from heat and fluff with a fork then set aside.
3.Using a Brazier pot heat some EVOO and cook the onions until transparent then add the diced peppers and shredded pork and cook until peppers are tender.
4.Stir in parsley, basil, chives, lemon zest, lemon juice, 2 Tbls. EVOO, salt and pepper and toss; shut down the Egg.
5.Add Lentils and Bulgur and incorporate then simmer for 5-10 minutes, remove and Serve with Hot Sauce!
Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com
You can also follow my posts on FaceBook under the name
Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
Comments
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looks good to me, never thought to put it in a pilaf by why not here we eat it in tabbouleh salad and kibbee either cooked or raw, a few places still make it with the raw lamb to spread on pitas, good stuff.fukahwee maineyou can lead a fish to water but you can not make him drink it
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Thanks. I like to try new stuff and I've had my fill of steaks, etc...so my current 'focus' is on casseroles, one dish meals, new ingredients and revisions of older recipies. Keep On Eggin'Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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Hey Tony, Looks great!
When I use bulgar I make a tabboulah salad. I wrote it up for you and got kicked out of msn. Let me know if your are interested in the recipe. It's light and fresh.Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Woww Tony you've been pretty busy & creative keep the good work
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Molly send it on over ... Thanks!Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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Hey Tony, bulgar is good stuff. Have you tried Quinoa? I like it even better than bulgar. Get the red if you try it.
http://www.quinoa.net/145/154.html -
I bought white Quinoa but haven't tried it yet. I'm planning on using it in a southwest black bean salad first. I'm definitely hooked on bulgur though...I'm looking at all my rice recipes and working out some spice variations already.Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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