Sentences with phrase «with bulgar»

I replaced brown rice with bulgar (red) wheat though and added a dash of lemon juice.

Tabbouleh is a traditional Middle Eastern dish made with bulgar wheat.

I have made lots of various lentil loafs, but this is the 1st one with bulgar and the results were excellent.

Traditionally made with bulgar wheat and quite a bit of olive oil, I wanted to share a healthier spin on the classic.

Very similar to your recipe, but with bulgar instead of brown rice, and with a bit of tomato paste, dried mint and red pepper flakes.

While tabbouleh is traditionally made with bulgar, most people probably don't have bulgur in their pantry and if you're gluten free then you're out of luck.

Have you ever tried it with bulgar wheat?

Not exact matches

I actually made a very similar dish yesterday, bulgar wheat with pesto mixed through and roasted veggies (and maybe some cheeky halloumi on top) hehe!

Tabbouleh salad is a Mediterranean dish, typically made with a bunch of raw parsley, fresh lemon juice, and bulgar wheat.

Having said that, it's also very punchy with lots of lemon juice and very little couscous (or bulgar).

I roasted the squash as many suggested, also added the suggested cumin, and like many did, replaced the bulgar with quinoa.

4 forks with my additions / substitutions: I used quinoa instead of bulgar, roasted butternut squash, chicken stock instead of water, and added in two large cinnamon sticks, honey, and a generous glug of IPA beer.

This Crunchy Quinoa Tabbouleh Salad is loaded with parsley, green onion, mint, cherry tomatoes, cucumber, a bit of apple for sweetness and added crunch, and the typical bulgar is replaced with fluffy protein - packed quinoa.

This Crunchy Quinoa Tabbouleh Salad gets an upgrade replacing the traditional bulgar wheat with quinoa.

In addition I use 4 cups of veggie broth; the bulgar soaks it up and I end up with a thick chili even with the added liquid.

Also, Bulgar is often spelled bulgur or bulghur - I'm going with the spelling Diana uses in her book.

I made 2 substitutions with what I had on hand: millet for the bulgar, and parsley for the basil.

I made the Bulgar (or Bulgur) and Spinach Pilaf with Labneh and Chili Roasted Tomatoes from Diana Henry's lovely Crazy Water Pickled Lemons - a bejeweled platter bursting with color that went along perfectly with the medley of kabobs coming off the grill.

This looks delicious, I have some bulgar wheat at the back of the cupboard and had been wondering what I could do with it (I make a summery lamb and mint salad with it, or use it in place of breadcrumbs in meatballs), I think I'll give this a go.

The slip - ups come from unexpected sources: sauces, whether on a steak or out of a jar; curries laden with sugar and yoghurt; even tabbouleh (it's the bulgar wheat).

Serve with lemon wedges and eat with flat breads, cous cous, bulgar wheat or quinoa... with a little rocket on the side!

Add chopped parsley, bulgar, edamame, pomegranate arils and the remaining dressing to the bowl with the kale and mix to combine.

Think loads of carbs (rice, bulgar wheat etc), fat, red meats and lamb and an assortment of sweet pastries for desert, accompanied with sweetened tea and coffee.

Specialities to look out for include Borek; a thin, flaky pastry wrap filled with meat, cheese or potatoes, Pilaf; a dish of rice or cracked bulgar wheat with added chick peas, aubergine, beans or peas which is a traditional staple of the Turkish diet, Yaprak Sarma; vine leaves stuffed with rice, onion and spices and Karnıyarık; fried aubergines filled with a mixture of mince, onion, parsley, garlic and tomato.

This uses bulgar rather than rice, and it makes a much subtler dish, perfumed with spices.