Guest guest Posted August 4, 2006 Report Share Posted August 4, 2006 On Aug 4, 2006, at 9:00 AM, Sarah wrote: > Hi, I'm newish to this site, well I haven't posted anyway, I'm > Sarah... > > Well, I was wondering if anyone knows what Bulgar Wheat is? I'm > guessing > it contains gluten so what are the alternatives for this? Some of the > recipes I use have this ingriediant. bulghur is cracked wheat. So it's off limits. For tabbouleh, you might try using quinoa or millet. Some folks like amaranth or buckwheat. Experiment with different whole grains and see what works for you. ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2006 Report Share Posted August 4, 2006 Hi Sarah, Welcome to the group. Bulgur is whole wheat kernels that have been processed by drying them and then removing a portion of the bran and then cracking them into small pieces. Instead of bulgur, you might try using steamed millet, quinoa, or rice. I would probaby use them cooked, though. Bulgur is usually used raw. Hope this helps, LaDonna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2006 Report Share Posted August 4, 2006 Bulgar is a high protein wheat usually eaten in whole seed form. You might try quinioa. It has a similar texture On Aug 4, 2006, at 9:00 AM, Sarah wrote: > Hi, I'm newish to this site, well I haven't posted anyway, I'm > Sarah... > > Well, I was wondering if anyone knows what Bulgar Wheat is? I'm > guessing > it contains gluten so what are the alternatives for this? Some of the > recipes I use have this ingriediant. > > Sorry if this has been done before but I'm not sure how to use this > place! > > Please and Thank You. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2006 Report Share Posted November 29, 2006 Hi, Right, so I have me a pack of bulgar wheat. Not quite what I was expecting, since I had in mind a substitute for soy mince, but I have it nevertheless. So. How do I cook it?! Like rice or pasta I'm guessing, but roughly for how long? John Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2006 Report Share Posted November 29, 2006 Hi John, If you are going to use it in a chili, what I do is pour some in a dish and cover it in stock and leave it somewhere warm as it absorbes liquid like a sponge! you can make it absorb whatever you put it in so you could add spices etc. Bulgur holds a place in recipes similar to rice or cous cous but with a higher nutritional value. Best known as an ingredient in tabouli salad, bulgur is also a tasty, low-fat ingredient in pilaf, soup, bakery goods, stuffing or casseroles. It is an ideal food in a vegetarian diet because of its nutritional value and versatility. It is excellent as a meat extender or meat substitute in vegetarian dishes, and is a component of many varieties of meatless burgers found on supermarket shelves everywhere. TABOULEH (MIDDLE EAST DISH) 4 c. boiling water over 2 c. raw bulgar wheat or cracked wheat 1 c. cooked chick peas (garbanzos), drained 1 c. minced parsley 3/4 c. minced mint 3/4 c. minced scallions, or 1 onion finely chopped 3 tomatoes, chopped (optional) 3/4 c. fresh lemon juice 1/3 c. extra virgin olive oil Salt to taste Pour the boiling water over the wheat. Let stand for 2 hours or until wheat is fluffy. Drain well. Mix with remaining ingredients. Chill 1 hour before serving. May be served over lettuce. Bulgur dolmades Serves 6 Traditionally, made from rice. However, these lighter stuffed vine leaves encapsulate the flavours of Turkey and will come as a pleasant surprise from the very first bite. Dolmades 24 vine leaves 160g/6oz bulgur wheat 100ml/4 fl oz boiling water 30ml/1tbsp olive oil 11/2 onions, cut lengthways 1tsp cumin seeds 100g/4oz grated smoked tofu 8 sun-dried tomatoes, finely chopped 1tsp finely chopped mint 1tsp sumak, or 1/2tsp white pepper and 1/2tsp lemon juice 1tsp coarse black pepper 1. Blanch the vine leaves in boiling water for 5 minutes to soften them. Rinse in cold water, drain and set aside. 2. Place the bulgur wheat into a bowl and pour boiling water into it. Set aside for 20 minutes. 3. Heat the olive oil and lightly sauté the onions followed by the cumin seeds. Remove from the heat and add grated tofu, sun-dried tomatoes, mint, sumak, pepper and mix well. 4. Take 2 teaspoons of the mixture and place at the top end of the vine leaf, ensuring the shiny face of the leaf is flat on the surface. Roll up into a cigar shape and secure with a cocktail stick and pack into a steamer. 5. Continue until all the leaves are used. 6. Steam for 20~25 minutes. 7. Serve with tomato relish or dairy-free yoghurt and grated cucumber BULGUR & BUTTERNUT SQUASH PILAF 1 diced butternut squash (or equal amount of sweet potatoes) 1 ½ cups onions, diced 2 Tbsp. olive oil 1 diced red or green pepper 1 Tbsp. garlic, minced Pinch of dried chilies (optional) 1 can (28 oz.) diced tomatoes 1 ½ cups vegetable stock 1 ¾ cups bulgur ¼ cup currants 1 tsp. cinnamon 1 tsp. garam masala ½ tsp. sea salt ¼ tsp. black pepper Herbed Yogurt Sauce Mix together and serve on side: 1 cup yogurt 1 ½ tsp. minced garlic Minced fresh mint In a large pot heat vegetable oil, add onions and sauté until soft but not browned. Add the squash and/or sweet potatoes and cook for 5 minutes. Add the green peppers, diced tomatoes, currants, salt, pepper, and vegetable stock. Bring to a boil; turn down the heat and simmer until the squash and potatoes are just cooked. Add the bulgur and turn the heat back up to maximum. Once the pot comes to a boil again, stir well, turn the heat to low and cover the pot. Cook for 15 minutes. Turn heat off and let pot sit with the cover on for another 15 minutes. Serve with herbed yogurt. Serves 8 You could also use it to make a sherpherds pie ( cook some onions and root veg add pre-soaked in stock -bulgar wheat, any beans/lentils whatever ticles your fancy ), top with mashed potatoes and bung in the oven. Hope this helps. The Valley Vegan................ John Davis <mcxg46 wrote: Hi, Right, so I have me a pack of bulgar wheat. Not quite what I was expecting, since I had in mind a substitute for soy mince, but I have it nevertheless. So. How do I cook it?! Like rice or pasta I'm guessing, but roughly for how long? John Recent Activity 1 New Members Visit Your Group Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 30, 2006 Report Share Posted November 30, 2006 Hi Peter, Cewl. Many thanks for all that - I'll have a play. John - " peter VV " <swpgh01 Wednesday, November 29, 2006 8:46 PM Re: Bulgar Wheat Hi John, If you are going to use it in a chili, what I do is pour some in a dish and cover it in stock and leave it somewhere warm as it absorbes liquid like a sponge! you can make it absorb whatever you put it in so you could add spices etc. Bulgur holds a place in recipes similar to rice or cous cous but with a higher nutritional value. Best known as an ingredient in tabouli salad, bulgur is also a tasty, low-fat ingredient in pilaf, soup, bakery goods, stuffing or casseroles. It is an ideal food in a vegetarian diet because of its nutritional value and versatility. It is excellent as a meat extender or meat substitute in vegetarian dishes, and is a component of many varieties of meatless burgers found on supermarket shelves everywhere. TABOULEH (MIDDLE EAST DISH) 4 c. boiling water over 2 c. raw bulgar wheat or cracked wheat 1 c. cooked chick peas (garbanzos), drained 1 c. minced parsley 3/4 c. minced mint 3/4 c. minced scallions, or 1 onion finely chopped 3 tomatoes, chopped (optional) 3/4 c. fresh lemon juice 1/3 c. extra virgin olive oil Salt to taste Pour the boiling water over the wheat. Let stand for 2 hours or until wheat is fluffy. Drain well. Mix with remaining ingredients. Chill 1 hour before serving. May be served over lettuce. Bulgur dolmades Serves 6 Traditionally, made from rice. However, these lighter stuffed vine leaves encapsulate the flavours of Turkey and will come as a pleasant surprise from the very first bite. Dolmades 24 vine leaves 160g/6oz bulgur wheat 100ml/4 fl oz boiling water 30ml/1tbsp olive oil 11/2 onions, cut lengthways 1tsp cumin seeds 100g/4oz grated smoked tofu 8 sun-dried tomatoes, finely chopped 1tsp finely chopped mint 1tsp sumak, or 1/2tsp white pepper and 1/2tsp lemon juice 1tsp coarse black pepper 1. Blanch the vine leaves in boiling water for 5 minutes to soften them. Rinse in cold water, drain and set aside. 2. Place the bulgur wheat into a bowl and pour boiling water into it. Set aside for 20 minutes. 3. Heat the olive oil and lightly sauté the onions followed by the cumin seeds. Remove from the heat and add grated tofu, sun-dried tomatoes, mint, sumak, pepper and mix well. 4. Take 2 teaspoons of the mixture and place at the top end of the vine leaf, ensuring the shiny face of the leaf is flat on the surface. Roll up into a cigar shape and secure with a cocktail stick and pack into a steamer. 5. Continue until all the leaves are used. 6. Steam for 20~25 minutes. 7. Serve with tomato relish or dairy-free yoghurt and grated cucumber BULGUR & BUTTERNUT SQUASH PILAF 1 diced butternut squash (or equal amount of sweet potatoes) 1 ½ cups onions, diced 2 Tbsp. olive oil 1 diced red or green pepper 1 Tbsp. garlic, minced Pinch of dried chilies (optional) 1 can (28 oz.) diced tomatoes 1 ½ cups vegetable stock 1 ¾ cups bulgur ¼ cup currants 1 tsp. cinnamon 1 tsp. garam masala ½ tsp. sea salt ¼ tsp. black pepper Herbed Yogurt Sauce Mix together and serve on side: 1 cup yogurt 1 ½ tsp. minced garlic Minced fresh mint In a large pot heat vegetable oil, add onions and sauté until soft but not browned. Add the squash and/or sweet potatoes and cook for 5 minutes. Add the green peppers, diced tomatoes, currants, salt, pepper, and vegetable stock. Bring to a boil; turn down the heat and simmer until the squash and potatoes are just cooked. Add the bulgur and turn the heat back up to maximum. Once the pot comes to a boil again, stir well, turn the heat to low and cover the pot. Cook for 15 minutes. Turn heat off and let pot sit with the cover on for another 15 minutes. Serve with herbed yogurt. Serves 8 You could also use it to make a sherpherds pie ( cook some onions and root veg add pre-soaked in stock -bulgar wheat, any beans/lentils whatever ticles your fancy ), top with mashed potatoes and bung in the oven. Hope this helps. The Valley Vegan................ John Davis <mcxg46 wrote: Hi, Right, so I have me a pack of bulgar wheat. Not quite what I was expecting, since I had in mind a substitute for soy mince, but I have it nevertheless. So. How do I cook it?! Like rice or pasta I'm guessing, but roughly for how long? John Recent Activity 1 New Members Visit Your Group Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 30, 2006 Report Share Posted November 30, 2006 Let us know how you get on. The Valley Vegan................ John Davis <mcxg46 wrote: Hi Peter, Cewl. Many thanks for all that - I'll have a play. John - " peter VV " <swpgh01 Wednesday, November 29, 2006 8:46 PM Re: Bulgar Wheat Hi John, If you are going to use it in a chili, what I do is pour some in a dish and cover it in stock and leave it somewhere warm as it absorbes liquid like a sponge! you can make it absorb whatever you put it in so you could add spices etc. Bulgur holds a place in recipes similar to rice or cous cous but with a higher nutritional value. Best known as an ingredient in tabouli salad, bulgur is also a tasty, low-fat ingredient in pilaf, soup, bakery goods, stuffing or casseroles. It is an ideal food in a vegetarian diet because of its nutritional value and versatility. It is excellent as a meat extender or meat substitute in vegetarian dishes, and is a component of many varieties of meatless burgers found on supermarket shelves everywhere. TABOULEH (MIDDLE EAST DISH) 4 c. boiling water over 2 c. raw bulgar wheat or cracked wheat 1 c. cooked chick peas (garbanzos), drained 1 c. minced parsley 3/4 c. minced mint 3/4 c. minced scallions, or 1 onion finely chopped 3 tomatoes, chopped (optional) 3/4 c. fresh lemon juice 1/3 c. extra virgin olive oil Salt to taste Pour the boiling water over the wheat. Let stand for 2 hours or until wheat is fluffy. Drain well. Mix with remaining ingredients. Chill 1 hour before serving. May be served over lettuce. Bulgur dolmades Serves 6 Traditionally, made from rice. However, these lighter stuffed vine leaves encapsulate the flavours of Turkey and will come as a pleasant surprise from the very first bite. Dolmades 24 vine leaves 160g/6oz bulgur wheat 100ml/4 fl oz boiling water 30ml/1tbsp olive oil 11/2 onions, cut lengthways 1tsp cumin seeds 100g/4oz grated smoked tofu 8 sun-dried tomatoes, finely chopped 1tsp finely chopped mint 1tsp sumak, or 1/2tsp white pepper and 1/2tsp lemon juice 1tsp coarse black pepper 1. Blanch the vine leaves in boiling water for 5 minutes to soften them. Rinse in cold water, drain and set aside. 2. Place the bulgur wheat into a bowl and pour boiling water into it. Set aside for 20 minutes. 3. Heat the olive oil and lightly sauté the onions followed by the cumin seeds. Remove from the heat and add grated tofu, sun-dried tomatoes, mint, sumak, pepper and mix well. 4. Take 2 teaspoons of the mixture and place at the top end of the vine leaf, ensuring the shiny face of the leaf is flat on the surface. Roll up into a cigar shape and secure with a cocktail stick and pack into a steamer. 5. Continue until all the leaves are used. 6. Steam for 20~25 minutes. 7. Serve with tomato relish or dairy-free yoghurt and grated cucumber BULGUR & BUTTERNUT SQUASH PILAF 1 diced butternut squash (or equal amount of sweet potatoes) 1 ½ cups onions, diced 2 Tbsp. olive oil 1 diced red or green pepper 1 Tbsp. garlic, minced Pinch of dried chilies (optional) 1 can (28 oz.) diced tomatoes 1 ½ cups vegetable stock 1 ¾ cups bulgur ¼ cup currants 1 tsp. cinnamon 1 tsp. garam masala ½ tsp. sea salt ¼ tsp. black pepper Herbed Yogurt Sauce Mix together and serve on side: 1 cup yogurt 1 ½ tsp. minced garlic Minced fresh mint In a large pot heat vegetable oil, add onions and sauté until soft but not browned. Add the squash and/or sweet potatoes and cook for 5 minutes. Add the green peppers, diced tomatoes, currants, salt, pepper, and vegetable stock. Bring to a boil; turn down the heat and simmer until the squash and potatoes are just cooked. Add the bulgur and turn the heat back up to maximum. Once the pot comes to a boil again, stir well, turn the heat to low and cover the pot. Cook for 15 minutes. Turn heat off and let pot sit with the cover on for another 15 minutes. Serve with herbed yogurt. Serves 8 You could also use it to make a sherpherds pie ( cook some onions and root veg add pre-soaked in stock -bulgar wheat, any beans/lentils whatever ticles your fancy ), top with mashed potatoes and bung in the oven. Hope this helps. The Valley Vegan................ John Davis <mcxg46 wrote: Hi, Right, so I have me a pack of bulgar wheat. Not quite what I was expecting, since I had in mind a substitute for soy mince, but I have it nevertheless. So. How do I cook it?! Like rice or pasta I'm guessing, but roughly for how long? John Recent Activity 1 New Members Visit Your Group Quote Link to comment Share on other sites More sharing options...
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