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    Home » Recipes » Healthy Kitchen

    Bulgur with Fine Noodles

    Published: Dec 7, 2011 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Here's a simple, sturdy grain side dish for everyday meals. Combining a hearty grain like bulgur with delicate noodles is a tasty way to enjoy both. This is excellent served with winter squash dishes, though it can be served year round. Photos by Evan Atlas.

    Serves: 6 or more as a side dish

    • 2 cups vegetable broth, or 2 cups water with 1 vegetable bouillon cube
    • 1 cup raw bulgur
    • 4 ounces spaghetti or vermicelli
    • 2 tablespoons vegan buttery spread, such as Earth Balance
    • 4 to 5 scallions, white and green parts, thinly sliced
    • ¼ cup chopped fresh parsley, more or less to taste
    • ½ teaspoon paprika, plus additional for garnish
    • Salt and freshly ground black pepper

    Bring the stock or water and bouillon cube to a simmer in a medium saucepan. Stir in the bulgur. You can either simmer it gently, covered, until the liquid is absorbed, about 15 minutes, or simply cover and leave it off the heat for 30 minutes.

    Shortly before the grain is done, bring water to a simmer in another saucepan. Break the pasta in half, then in half again. Cook it in steadily simmering water until al dente, then drain.

    Combine the bulgur and pasta in a large serving bowl. Add the margarine and toss to melt. Stir in the scallions, half of the chopped parsley, and the paprika.

    Season with salt and pepper. Sprinkle the top with the remaining parsley and a little additional paprika, and serve.

    Bulgur with Fine Noodles

    Bulgur with Fine Noodles recipe

    • Here are more healthy whole grain recipes.

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    Reader Interactions

    Comments

    1. Rochelle Nadel says

      February 10, 2017 at 8:34 pm

      My grandma use to make a dish with kasha (bulgar)
      & varnishkas (bow-tie pasta). I remember she toast-
      ed the bulgar in a dry frying pan (with oil?)
      I believe she scrambled an egg into the toasted
      bulgar......& that is all I am able to recall. Any one
      out there have this recipe?
      So appreciate it. Thank you .

    2. Nava says

      February 10, 2017 at 8:39 pm

      Hi Rochelle — here's our recipe for kasha varnitchkes, though being a plant-based website our version has no egg. The dish is made with kasha (buckwheat groats),not bulgur. The kasha gives the dish a very distinctive flavor and aroma. Enjoy! http://www.vegkitchen.com/recipes/pasta-and-noodles/pasta-dishes/kasha-varnitchkes/

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