Bulgur with Peas and Pomegranate
Posted in: Dinner Ideas, Food Photos, Lunch Ideas, Side Dish Ideas, Vegetarian Ideas, Video Posts | 10 Comments
This weeks video is a repost of my new favorite dish, Fried Bulgur with Peas and Pomegranate. I wanted to get you guys a real recipes with nutritional info instead of just the idea I posted a few weeks back.
Here’s the "official" recipe.
- 1 cup cooked bulgur – preferably prepared with veggies ad broth for maximum flavor
- 1/2 cup peas
- 2oz fresh pomegranate seeds
- 1 tbsp low sodium soy sauce
- 1/2 tsp ground ginger
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp dried parsley
Heat a non-stick skillet over medium heat, spray with non-stick cooking spray. Add the cooked bulgur and break apart, cooking for a minute.
Add the peas, stir in. Sprinkle with spices and add soy sauce. Stir, and cook for a few minutes combining the flavors. Add the pomegranate, mix in. Cook for another minute.
Remove from heat and EAT! :)
| Servings | Amt per Serving | ||
|---|---|---|---|
| 1 | entire recipe – about 2 cups | ||
| Calories | Fat | Fiber | WWPs |
| 270 | 1g | 12g | 5 |
| Sugar | Sat Fat | Carbs | Protein |
| 14g | 0 | 59g | 11g |
Digg it | It's del.icio.us | Stumble This | 10 Comments » © 2007-2008 by Roni
looks like a really good combo of flavors. I’ll have to hit the store when our winter storm is gone ;) and try it on the family. YOu have the BEST ideas!
it looks super yummy Roni! I want to make it when I get home for winter break. I love your sweater by the way, the color looks great on you!
Roni this looks great! And I agree with Liz about your sweater! Beautiful.
I made this, Roni, from your “idea”, and it WAS delicious! I think I need to make it again…I have all the ingredients. I’m nuts about pomegranates now, too. I’ve bought 3 of them this year, and I’m going to pick up 2 or 3 more tonight when I grocery shop. I love your ideas and they’re always right on. THANK YOU!
Roni -
This is an AWESOME mix of flavors. I made it w/ brown rice, fresh ginger and onion. I left off the soy sauce, just to really cut the salt, and the ginger really popped.
Thanks for introducing me to how to use pomegranate!
Liz
I tried this today. OMG! It was wonderful! I need to play around some more with cooking bulgur though. This was my first time using it and I think I may have overcooked it because it was a bit sticky. I will definitely be making this again though. I was sad when the bowl was empty! LOL
OMG RONI!!! This dish is AMAZING!!! Not only was it delicious but it was so easy to cook. It took me like only 5 minutes. This will be a dish that I’ll try making for the family. The flavors and smells made me feel that I had just ordered it from a chinese restaurant.
Roni-
I made this tonight and it was soo good! I am not a huge fan of peas so I substituted Edamame! YUM! It made me feel healthy eating it cause of all the benefits of soy and pomengranate! I will definitley be making this again!
I made a few adaptations, as I didn’t have all the ingredients – namely fresh garlic and ginger and a pinch of chilli powder. The result was totally delish. My 6ft 18 year old “toddler” loved preparing the pomegranate as much as your little boy. We also made garlic mushrooms to go with it.
This is a sure fire winner – pity there is only another month that pomegranates are in season ( yes we are now into them). Porridge (we live in Scotland, so its a staple) with pomies, demarara sugar, and a tablespoon of cream is so wonderful.
Now next dilemma- which recipe next? Sweet potatoes?
Tune in tomorrow…..
Hi Roni.
I found this recipe & thought you might like it.
Peanut Butter Bulgur Cookies
cookies, desserts, snacks
2/3 cup shortening
1 cup brown sugar
1 cup white sugar
1 each eggs
1 teaspoon soda
1 tablespoon water (hot)
1 cup peanut butter
1/4 teaspoon salt
1 teaspoon vanilla
1 cup reconstituted bulgar wheat
2 cup flour
Cream shortening and sugars, Add eggs, beat well. Dissolve soda in water. Add ingredients to sugar mixture. Add bulgar and flour, mix well. Roll in balls, press with fork. Bake 325 degrees for 15 to 20 minutes.