How to cook bulgur. Proportions of water, cereals in a saucepan, multicooker, bags, crumbly

Publication in the group: Dishes from cereals and legumes

Bulgur is a crop that people do not often include in their diet. Meanwhile, it is a very healthy, tasty and satisfying cereal with a nutty taste and a pleasant golden hue. It is obtained from dried and boiled durum wheat. Cooking bulgur is not at all difficult and today you can easily find a lot of recipes that indicate the proportions of water and spices necessary for its preparation.

The benefits and harms of bulgur

The Middle East is considered the historical homeland of bulgur. It is often prepared in India, Turkey and the countries of the Balkan region. Unlike semolina, made from soft varieties of wheat, the grain shell in bulgur is not destroyed during grinding, which makes this cereal more valuable. It has a pleasant nutty taste and is useful to include in your diet.

Distinctive characteristics:

1. contains coarse dietary fiber that the human intestine is not able to digest and which, moving through the gastrointestinal tract, absorb excess liquid, waste and toxins and are subsequently excreted from the body;
2. cereals are rich in complex carbohydrates, so they can saturate the body for a long time;
3. has anti-inflammatory properties;
4. Bulgur recommends including it in the diet if you have gallstones, as well as with Alzheimer's disease;
5. has a low glycemic index, which makes it possible to include bulgur in the diet of people with diabetes;
6. contains a number of vitamins that have a beneficial effect on the body: vitamin E is responsible for the beauty of hair, nails and skin; B vitamins are important for the nervous system, help cope with stress and irritability; manganese promotes the production of serotonin, the hormone responsible for joy and pleasure.

People with gastrointestinal problems should treat bulgur with caution. If you have gastritis or other diseases, it will be difficult for the body to digest coarse fiber. This cereal is also contraindicated in case of an allergy to gluten (gluten), as well as in case of celiac disease - a complete intolerance to any cereal products.

What is bulgur?

It is a dark variety of wheat that is harvested at the time of its milk maturity, although in appearance it is more similar to corn grits or rice. After harvesting, the product is dried, usually steamed, the bran is removed, and then ground. As a result of cooking, the volume of the cereal doubles or triples, so it is not only tasty and healthy, but also affordable. The fact that this cereal is becoming increasingly popular far beyond the borders of the countries where it has long been used is due to the unusual nutty flavor that it possesses, which gives it an exotic appearance.

The culture can be finely crushed or large, and the time for preparing dishes from it depends on its size. But taking into account the fact that it is already sold in steamed form, its duration is not long.

Back to Contents

Nutritional value of boiled bulgur

Boiled cooked bulgur has a low calorie content (83 kcal per 100 g), which allows it to be included in the diet.

An analysis of the nutritional value of this product when cooked is given in the table (per 100 g):

Classic recipe

It is convenient to cook crumbly bulgur even in a regular pan. It is very important to follow the recommended proportions of all components in the recipe. The calorie content of the already cooked product is approximately 83 kcal per 100 g.

And his BJU:

Ingredients

For the dish you need to take:

• dry bulgur – 180-190 g;
• water – 370-400 ml;
• vegetable fat – 20-25 ml;
• salt.

The best fat to use is sunflower or olive oil.

Step-by-step cooking process

The cooking process includes several stages:

1. Vegetable fat is poured into the bottom of a suitable sized pan. It warms up well.
2. Dry bulgur is sent into the almost boiling oil. There is no need to rinse the cereal first, but if this has been done, you will need to dry the product and return it to its crispness before pouring it into the pan.
3. With frequent stirring, the cereal is fried until slightly dry. The result should be a light and delicious nutty aroma.
4. The already fried product is poured with boiling water. But this should be done gradually. If you immediately pour the entire volume of water into a container, active bubbling will occur. It is best to add a small amount of liquid first and wait until it spreads along the bottom. Then the rest of the water is added in parts.
5. The mass is salted to taste.
6. After the mixture boils, the heating of the stove underneath is reduced to a minimum. The container with the cereal is closed with a lid and left to cook for about half an hour.

7. Fully cooked cereal should completely absorb all the water. During the process, the product noticeably increases in volume. But it is important to ensure that the bulgur remains crumbly.
8. At the last stage, add additional ingredients to the water in which the cereal is cooked. For example, tomato paste and spices. The latter should be lightly fried first.

The resulting cereal is best tasted hot or warm. It’s enough just to put it on plates and add herbs and any fresh vegetables. You can serve meat in any form separately. For example, cutlets, chops, meatballs.

Rules for preparing and cooking cereals

Bulgur was especially popular among peoples leading a nomadic lifestyle, as it could be quickly and easily prepared even in the field.

It’s not at all difficult to prepare it deliciously; it’s important to know only a few nuances of this process:

• It is better to boil cereals in a large container, since when cooked they increase in size by about 2-2.5 times;
• it is important to maintain a balance of water and boiled grains - the liquid should be twice as much as the cereal (for 1 cup of grains - 2 cups of water);
• Before cooking, the cereal is steamed with warm or hot water;
• all seasonings and spices are added at the end of cooking;
• In terms of time, the bulgur is cooked for an average of 15-20 minutes over low heat, while all the liquid should evaporate;
• some sources claim that cereals do not need to be washed, however, it is still better to wash bulgur, like any other cereal (rice, buckwheat);
• ready-made bulgur is served as a separate dish, or included in other dishes (pilaf, porridge, salads);
• the cereal goes well with different types of meat - turkey, beef, chicken, lamb (with lamb you get real Bedouin pilaf), as well as with vegetables;
• The taste of bulgur is perfectly emphasized by various spices - turmeric, cumin, ground pepper.

To make the cereal crumbly and not stick together, it must first be prepared. To do this, the grains are either pre-fried in a frying pan or soaked in water.

Soak

This method of preparation allows you to preserve all the nutrients and trace elements present in the cereal grains. For soaking, choose a large metal or ceramic container.

Further:

1. Pour bulgur into a container and fill it with warm water. Liquid for soaking is taken 1.5 times more than cereal.
2. Cover the container with cereal and water with a lid and cover with a towel.
3. In this form, allow the cereal to brew for at least 30 minutes. If you leave the grain to soak for a longer time, it will steam and will not require cooking.

Thus, it is convenient to prepare bulgur for salads or side dishes without cooking.

Roasting

When bulgur is fried in a frying pan, all its rich aroma and taste are revealed. After such heat treatment, it acquires a nutty flavor and perfectly complements meat dishes. Most often, bulgur is prepared this way before preparing pilaf.

Before cooking bulgur, you can fry it.

They do it like this:

1. Heat the frying pan over fairly high heat with the addition of oil. To fry bulgur, it is better to use butter, since vegetable oils (olive and sunflower) do not allow the nutty aroma of bulgur to fully develop and interrupt it. You don’t need to take a lot of oil – 10-15 g is enough.
2. Pour the cereal into a heated frying pan and stir constantly with a wooden spatula.
3. When a nutty smell appears, turn off the fire.

After this treatment, it is much easier to cook crumbly bulgur with a bright nutty taste in a pan.

Cooking methods

Before cooking bulgur, it is important to properly prepare the grain. In general, they do not wash it, but if this fact makes the soul not in place, you can lightly rinse the cereal in a sieve under running water. Then dry thoroughly until the product becomes crumbly. Before cooking the cereal, we recommend frying it for a couple of minutes in a frying pan or in a thick-walled saucepan with the addition of butter (both butter and vegetable oil will do) at the rate of 1 tbsp. spoon of oil per 1 tbsp. cereals After roasting, the bulgur will acquire a delicate nutty flavor.

There are several ways to prepare the product:

1. Traditional

   - Bulgur is not boiled, but steamed with boiling water. It is necessary to pour the cereal into a deep container, then add boiling water there (ratio 1:2) and leave for 40 minutes, be sure to wrap it tightly in a warm cloth. You can also use a thermos as a steaming container. The crumbly finished product is usually used for preparing cold cutlets with potatoes or kysyr salad.

   Read also:  How to choose an air purifier for allergy sufferers: types of allergens and ways to combat them
2. On the stove

   – You can cook bulgur on a regular stove. It all depends on what dish is being planned and what spices will be used. If the cereal is added to the soup, you need to lightly fry it using the method described above, then add it to the already prepared (!) soup, wrap the pan with a thick cloth for about 15 minutes. If, for example, you plan to cook couscous, it is better to use a special frying pan (wok ). In this case, the cereal is fried over high heat until a golden hue appears.

3. In the microwave

   – this option is suitable for simple recipes. Select a suitable container (necessarily deep - the product will increase in volume a couple of times during the cooking process). Pour the cereal into a bowl and fill it with water (ratio to cereal is approximately 1.5:1). Select the most powerful mode for cooking and set a 3-minute timer. After you remove the dish from the microwave, leave it to “rest” under the lid for about 15 minutes.

4. In a slow cooker

   – delicious bulgur can be easily cooked in a slow cooker. If you want a crumbly product, use the “Buckwheat” mode. For true connoisseurs of a rich dish, a more complex cooking method is suitable. Turning on the “Baking” mode, fry the cereal in oil. Then add suitable spices and salt, add boiling water and cook in the “Stew” mode for 20-25 minutes, then leave for another 5 minutes in the “Heat” mode.

How to cook bulgur in a pan, how long?

Cooking bulgur (the proportions of water for cooking must be measured accurately) in a saucepan is very simple. It is important to choose a container that is suitable in size, as the bulgur will increase in size when cooked.

It is better to cook pre-prepared cereals - pre-soaked or fried:

1. Before cooking, bulgur is poured with warm water, at the rate of 2 parts water to 1 part cereal.
2. Place the pan with bulgur on medium heat and cook for 15-20 minutes. This time is enough for the liquid to evaporate. There is no need to stir the cereal during cooking.
3. At the end of cooking, the remaining water is drained and spices are added.

Cooking bulgur will take no more than 1/3 of an hour, and the grain can be cooked without pre-soaking or frying.

PP salad with bulgur

This perfect bulgur salad will not only be an excellent dietary dish, but also a wonderful decoration for any holiday table. By the way, take note that if you need to prepare a holiday dish, but at the same time you want to adhere to the instructions, then such salads with bulgur are an excellent option.

• 1 cup bulgur. The best way to prepare it is in the simplest way - pour boiling water over it. But you can also boil it.
• 50 grams of feta. This low-calorie cheese is ideal for salad on pp. Cut into small cubes.
• 1 medium tomato. We also cut into cubes.
• 1 medium cucumber. If desired, you can cut off the peel and only then cut into cubes.
• A handful of arugula or any other greens of your choice. You can finely chop dill or parsley. You can also finely chop the spinach.
• 1 tablespoon olive oil.
• Salt and spices to your taste.

Mix all the ingredients, season with olive oil and add your favorite spices. Healthy and dietary salad is ready!

How to cook bulgur as a side dish

Cooking bulgur (the proportions of water and cereal must always be observed) for a side dish is very simple.

To do this, you will need a saucepan and a frying pan with a thick bottom and a minimum set of ingredients:

• butter – 1.5-2 tbsp. l.;
• water – 400 ml;
• cereal - 200 g;
• salt – 1⁄2 tsp.

From this amount of products you will get 4 servings of the finished side dish.

Bulgur is cooked as follows:

1. The key point when preparing crumbly bulgur for a side dish is its preliminary preparation for cooking. The required amount of cereal is washed under running water. It is convenient to do this in a sieve.
2. Place the frying pan on high heat and add 2 tbsp. oils
3. After all the liquid has drained, the washed bulgur is sent to the frying pan.
4. Reduce the heat to medium and fry the bulgur until a pleasant nutty aroma appears. This usually takes 5-7 minutes. While the bulgur is fried, it should be stirred continuously.
5. Next, proceed directly to cooking. The fried bulgur is transferred to a pan and filled with warm water. Let the water boil and then cook the cereal for 20 minutes.
6. At the end of cooking, without draining the water, add salt to the bulgur to taste and leave it like that for another 10-15 minutes. After this time, the water is drained and the finished crumbly bulgur is served to the table.

It perfectly complements meat and vegetable dishes and is suitable for both lunch and dinner.

How to prepare bulgur?

how to cook bulgur

Most grains are washed before cooking. But, speaking of how to cook bulgur, it is not necessary to do this, since it is steamed. However, many housewives are uncomfortable using the product without washing it first. If you want to do this, use cool running water to do this. Place the cereal for rinsing in a colander or sieve.

Back to Contents

How to cook bulgur in a slow cooker

Cooking bulgur is much easier and faster in a slow cooker. This useful kitchen gadget allows you not only to save time when cooking, but also to better reveal the taste of the cereal. If all cooking rules are followed (water proportions, cooking time), cereal cooked in a slow cooker with uniform heating on all sides turns out very tender and velvety.

To make bulgur tasty, it must be fried first. This can also be done in a slow cooker. To do this, select the frying or grilling mode in the multicooker control menu and put a little butter in the bowl. When the multicooker signals that the bowl has warmed up, pour the washed cereal into it. Fry the bulgur in a slow cooker until golden brown and the smell of toasted nuts appears. A multicooker allows you to cook bulgur for different purposes. In it you can prepare cereals either crumbly, for pilaf, or make them more viscous, for porridge.

To prepare crumbly bulgur take:

• 1 measuring cup (muult glass) of cereal;
• 2 multi glasses of water.

Fill the fried bulgur with warm water and select the “Grains” mode (or “Pilaf” or “Stew” depending on the multicooker model), and set the cooking time to 20 minutes. There is no need to stir the porridge during cooking; the lid of the pan must be closed during the cooking process. To prepare viscous bulgur porridge, select the “Porridge” mode and time – 25-35 minutes. After the multicooker beeps, allow the bulgur porridge to stand for another 20-30 minutes. on heating, which the multicooker usually switches to after the end of the program, for greater swelling.

You can add spices to crumbly bulgur:

• sesame;
• nutmeg;
• white pepper

Vanilla, cinnamon, candied fruits or raisins are perfect for sweet porridge. You can also use milk to prepare porridge - when pouring cereal, you should take it instead of half a portion of water.

Useful tips and tricks

To prepare bulgur dishes especially tasty, the cook should use the following tips:

• It is not recommended to use tarragon for treats made from the cereal under discussion, because the bright and rich taste of such a spice will overpower the delicate and subtle nutty aroma of bulgur;

• Tarragon can also add bitterness to the taste of a dish;
• if meat is added to dishes with bulgur, it is best to first fry or bake it separately in pieces, and only then mix it with cereal;
• the product can also be added to a variety of salads to make them more filling and healthy (for this, the bulgur is first boiled until fully cooked).

Cooking delicious, delicious crumbly bulgur is very simple. Even a novice housewife can cope with this task. But there are more interesting recipes with such cereals (no less simple and fast). For example, bulgur can be combined with a variety of vegetables, meat, mushrooms, spices and herbs.

How to cook bulgur in a frying pan?

You can cook bulgur, the proportions of water and spices for which will be indicated later in the article, not only in a saucepan or slow cooker. In addition, the cereal can be cooked using a frying pan, the main thing is that it is durable and with a thick bottom, preferably cast iron.

For preparation take:

• 1 cup of washed cereal;
• 2 tbsp. butter;
• salt;
• dried garlic.

Prepare bulgur in a frying pan as follows:

1. Pour the washed cereal into a preheated frying pan and fry with oil.
2. After 5-7 minutes, when the cereal becomes lighter and a characteristic nutty aroma appears, pour 2 cups of warm water into the pan. Reduce the heat and allow the water to evaporate, stirring the dish being prepared from time to time.
3. When the liquid has almost evaporated, add another 0.5 cup of warm water and cover the pan with a lid.
4. After 5-6 minutes. turn off the heat, add dried garlic and salt and let the cooked bulgur stand for another 10-15 minutes.

Recipes for how to cook delicious bulgur at home

Healthy and nutritious cereals are an integral component in recipes for side dishes, cereals, soups and desserts. At home, a recipe with chicken, pork, vegetables or mushrooms is easy and quick to prepare.

This is interesting: How to marinate fish correctly?

With Chiken

A quick recipe for making bulgur with chicken will feed the whole family heartily and tasty. The dish is prepared in a slow cooker. To prepare, you need to take chicken drumsticks or thighs, onions, carrots, tomato paste, vegetable oil, salt, seasonings, bulgur grains. Chop the carrots and onions and place in a multicooker bowl and fry for 15 minutes. Then add the meat there and fry for another 10 minutes. The last step is to add pasta, seasonings, salt and cereal. Mix everything, add water. Set the timer to “Pilaf” mode for 40 minutes.

Ingredients

For the dish you need to take:

• bulgur – 110-120 g;
• chicken fillet – 180-200 g;
• water – 330-350 ml;
• white onion – 1 head (medium size);
• green onion – 3-4 feathers;
• garlic – 4-5 cloves;
• sweet pepper – ½ piece;
• tomato paste and ground paprika - 1 tsp each;
• cumin – ½ tsp;

You can use broth instead of water for this recipe. Then the result turns out even more delicious. If the sweet pepper is small, it is better to take a whole one. Zira can be used either ground or whole. You can grind the spice yourself. In this case, it will reveal its aroma to the maximum.

Step-by-step cooking process

The cooking process includes several stages:

1. The onion (white) is cleared of all excess, washed and crumbled into cubes. Garlic, previously removed from the husk, is cut into not too thick slices.
2. Sweet peppers get rid of the stalk, seeds and internal partitions. The remaining soft juicy part is cut into small pieces. It's best to use cubes or cubes.

3. Green onions are washed, dried and chopped as desired. You can simply cut it with a sharp knife or use special kitchen scissors.
4. The poultry fillet is washed and removed from the films. The product should not contain even the smallest seeds. Afterwards the chicken is cut into arbitrary pieces. You can make them larger so that the meat feels good in the finished dish.
5. Pieces of poultry are poured into a frying pan with heated oil. There they are fried to the desired degree. Each cook determines this moment according to his own taste. You can only wait until the chicken turns white and remains soft. Or fry the product until a golden, appetizing crust appears on each piece.
6. After frying, the bird is transferred to a separate plate.
7. Pour onion pieces into the same container with oil. They should be fried not just until softened, but until lightly golden. If necessary, you can add additional oil to the pan.
8. At the same time, the water/broth is heated in parallel. If the last one is taken, it can be anything. Chicken broth is perfect for the dish, but it is also acceptable to use meat, vegetable, and mushroom broth.
9. When the onion pieces are sufficiently fried, you can add pre-chopped garlic and pepper to them. Together, the products cook for another 5-6 minutes. Pieces of garlic can be fried to your liking, then you will need to add them to the treat early.
10. When all the vegetables are ready, it’s time to add bulgur to them. The cereal is taken dry without prior washing and frying. It is important to mix all the ingredients so well that each grain of bulgur is covered with an oil film.
11. Afterwards, cumin and paprika are added to the total mass. At this stage, all products are thoroughly mixed again.
12. All that remains is to add the tomato paste, mix everything and pour in the already well-heated liquid from step 8. Water or broth should completely cover the cereal.
13. The bulgur is cooked until the liquid is completely absorbed and boils away. This can be done both under the lid and without it. If the frying pan is covered, then you should reduce the heat under it to minimum.
14. Chicken meat is best added to other products when the cereal is completely ready. If you want to get drier pieces of poultry, then you should pour them into the pan approximately halfway through the process from the previous step.
15. After mixing thoroughly, the chicken should be evenly distributed throughout the grain.

When served, the treat is placed on portioned plates. Each of them is sprinkled with chopped green onions on top. Chicken in such a treat can be replaced with other meat. Or it’s delicious to just take other parts of the bird carcass.

With vegetables

An excellent choice for lunch or dinner would be to prepare a side dish with bulgur vegetables. For cooking you will need the following products:

• Eggplant – 1 piece;
• Carrots – 200 grams;
• Onions – 150 grams;
• Bell pepper – 250 grams;
• Garlic – 3 cloves;
• Bulgur – 1 glass;
• Olive oil – 50 ml;
• Dried basil and salt to taste.

Wash the vegetables, cut them and fry them in oil. Place vegetables in a saucepan or cauldron, add salt, add chopped garlic, and sprinkle cereal on top. Mix everything, add 400 ml of water. Simmer covered for 15 – 20 minutes.

Ingredients

For the dish you need to take:

• bulgur – 1 full glass;
• onions and carrots – 80 g each;
• tomatoes – 320-340 g;
• garlic – 3-4 cloves;
• dried thyme and paprika - ½ tsp each;
• red and black pepper – 1 pinch each;
• fresh parsley - 4-6 sprigs;
• salt and oil.

It will be enough to take 2.5-3 tbsp of oil for the specified amount of food. l. This will result in approximately 4 servings of treats.

Step-by-step cooking process

The cooking process includes several stages:

1. The cereal is thoroughly washed with running cool water.
2. The prepared bulgur is placed in a separate bowl and poured with boiling water. About 1.5 tbsp of liquid will be enough. The cereal is left in this form for half an hour. During this time, the product should have time to swell well.
3. Tomatoes are poured with boiling water and left in this form for 4-5 minutes. Afterwards, the vegetables are immediately doused with cold water. This preparation will make it easy to peel them directly with your fingers.
4. The onion is peeled, washed, dried and chopped into small cubes.

5. Peeled carrots are processed with a coarse grater.
6. Any oil can be heated in a frying pan. The onion is poured onto it first. It is prepared with frequent stirring for 3-4 minutes. It is important that the onion has time to soften and brown minimally, but not burn.
7. Then carrots are added to the pan. The products are cooked together for another 3-4 minutes. The carrot shavings should soften well.
8. The garlic is removed from the husk and passed through a press. You can just chop it finely.
9. Tomatoes (no longer skinned) are cut into small pieces. Together with the garlic, they go into the frying pan with the other ingredients.
10. The contents of the container are thoroughly mixed. It is left to simmer for 3-4 minutes.
11. Bulgur is sent to already fully prepared vegetables. By this time, the cereal will already have time to swell sufficiently. If there is a small amount of water left in the bowl with the bulgur, then it should be transferred to the pan along with this liquid.
12. The mass is salted and spices are added to it.
13. Everything is thoroughly mixed and left to cook for about a quarter of an hour.

The fully prepared bulgur with vegetables is placed on plates. It is sprinkled with chopped fresh parsley on top. You can also complement the treat with sweet/spicy ketchup.

With meat

You can cook bulgur in a slow cooker or in a saucepan as a side dish, and cook the meat separately. First, the cereal must be fried in oil, then cooked until tender. Fry the pieces of meat with carrots and onions in a frying pan. The finished cereal is served in a heap, meat is laid out on the side and decorated with herbs.

This is interesting: Chicken sausage - the most delicious recipes for chicken sausage at home

In Turkish

Bulgur is quite common in Turkey, people there know how and love to cook dishes from this grain. Therefore, the Turkish recipe will not leave anyone indifferent. For preparation you need the following components:

• Bulgur – 1 glass;
• Tomatoes – 2 pcs;
• Onion – 1 piece;
• Bell pepper – 1 piece;
• Garlic – 3-4 cloves;
• Hot water – 2 glasses;
• Tomato paste – 0.5 tbsp;
• Butter and olive oil - 2 tbsp each;
• Salt and ground black pepper.

Chop the pepper, onion, and garlic and fry in oil. Then add crushed tomatoes and paste. Pour 50 ml. water and simmer covered for 5 minutes. After this, add the cereal, the remaining water, salt and pepper. Mix everything and simmer for 15 minutes.

With mushrooms

Canned, fresh and frozen mushrooms are suitable for this dish. You can take champignons. In a heated frying pan, fry the onion, add chopped mushrooms, and simmer until tender. Then you need to add dry bulgur, fry for 5 minutes. After that, add water at the rate of 1 to 2. Add any seasonings, salt, cover and simmer for 25 - 30 minutes.

Pilaf

Cooking pilaf from bulgur is no more difficult than from rice. It is important to get the proportions right here. Any meat is suitable for preparing pilaf: chicken, turkey, pork or beef. You can prepare a delicious dish in any way. The only condition is that you need to take 2 glasses of water per glass of cereal. Step-by-step recipe for preparing pilaf:

• Meat – 500 grams;
• Bulgur – 200 grams;
• Onion – 1 piece;
• Carrots – 150 grams;
• Parsley, vegetable oil, salt, spices.

Wash the meat, cut it and cook in a saucepan for 1 hour. Finely chop the carrots and onions and fry in oil. Add meat to the fried vegetables and fry everything together over high heat. Place the meat and vegetables in a suitable bowl, pour the cereal on top, and pour 0.5 liter of water or broth over everything. Cover the pilaf with a lid and leave to simmer for 15 minutes.

Tabbouleh

The salad is prepared in Middle Eastern countries, where bulgur is quite common. To prepare you will need: a glass of cereal, 2 tomatoes, juice of half a lemon, parsley, green onions, olive oil for dressing and spices to taste. Mix fried cereal with chopped vegetables and spices, pour over oil.

In oil

To prepare a tasty and healthy dinner, it is not necessary to cook bulgur with meat or vegetables. Properly fried cereal, cooked with butter, will be an excellent separate dish for an evening meal.

Fried bulgur with mushrooms

• bulgur cereal (1 tbsp.)
• onion (2 pcs.)
• any mushrooms (champignons) 450 gr.
• water (2 tbsp.)
• fresh greens
• olive or vegetable oil (4 tbsp)
• spices, salt

Finely chop the onion, fry lightly in oil and add mushrooms. After that, add the bulgur, fry for up to 5 minutes, add water, season with spices and simmer for up to 15 minutes. Sprinkle the finished dish with fresh herbs.

Turkish bulgur and lentil soup

• bulgur (half a glass)
• red lentils (half a glass)
• onion (1 piece)
• tomato paste (1 tbsp)
• ground paprika (or dried bell pepper) 1 tsp.
• butter (melted) 55 g.
• any broth (vegetable/chicken) 2 l.
• spices: pepper, salt

Heat the oil in a saucepan, add finely chopped onion and fry for up to 5 minutes. Then add paprika, pepper and mix. Next, it’s time to add tomato paste and hot broth. We simmer all this for up to two minutes. Next, add bulgur + lentils to the preparation and boil for up to 25 minutes. At the end, season with spices and let it brew for up to 15 minutes.

Eggplant stuffed with bulgur

• eggplants (4 pcs.)
• bulgur (1 tbsp.)
• onion + carrot 1 pc.
• any minced meat (450 gr.)
• tomato sauce or juice (550 ml.)
• salt, black pepper + allspice, sugar for filling (1 tbsp.)

Wash the eggplants thoroughly, dry them and remove the pulp using a spoon/knife. Sprinkle with spices and set aside for now.

Place chopped onion and carrots in a frying pan with vegetable oil and fry until soft. Then add minced meat, eggplant pulp, mix and fry for up to 7 minutes. Next, add the bulgur, sprinkle with spices, simmer for a few minutes and remove.

Take a saucepan, pour in tomato juice/sauce, add spices, peppercorns, sugar and boil. Fill the eggplants with bulgur and vegetables filling, place in boiling tomato juice, cover with a lid and simmer over low heat for up to 60 minutes. Bon appetit

How to cook crumbly cereal in bags?

If you don’t have time, you can buy packaged bulgur in perforated bags, which cooks very quickly. The advantages of this form of release are that there is no need to measure the cereal with measuring cups, as well as stand and stir it during the cooking process. Typically one bag contains 60-70 g of bulgur.

Cook bulgur in bags like this:

1. Take water into a saucepan and bring it to a boil. The water should completely cover the bag.
2. When the water has boiled, place the prepared bags into it and cook over medium heat for 15 minutes.
3. After 15 minutes, remove the bag from the pan using a fork, hooking it on the loop, and wait until the water drains from it.
4. Then the bag is torn and the cooked bulgur is placed on a dish.

You can also cook bulgur in bags in the microwave. To do this, place a bag of bulgur in a bowl (heat-resistant, suitable for microwave ovens) and pour boiling water so that it covers the bag. Then the oven is turned on at full power for 7-9 minutes.

Diets on bulgur grains

In order for bulgur to become not just a tasty breakfast or a hearty side dish, but also help you get rid of extra pounds, it is important to follow some rules and recommendations in dietary nutrition:

• completely eliminate alcoholic drinks,
• give up salt, if this is not possible, its amount must be reduced to a minimum,
• take vegetables and fruits as the basis of nutrition,
• give up fatty meat and fish, eating only lean varieties,
• do not eat fresh bread and bakery products; the product can only be eaten yesterday or rye,
• eat meals in small portions - up to 5 times a day.

It is important to maintain a drinking regime, drinking at least 2 liters of water per day. Dinner should not be too late; the last meal should be taken 3 hours before bedtime.

Recipe for porridge with butter

With bulgur you can also prepare very tasty porridges for breakfast, both with water and with milk, with the addition of butter and dried fruits with which it goes well.

To prepare this porridge you will need:

• bulgur – 400 g;
• butter – 100 g;
• raisins – 100 g;
• dried apricots – 200 g;
• candied fruits – 100 g;
• pistachios – 50 g;
• honey - 1 tbsp. l.;
• dried berries (cherries, blueberries) – 50 g;
• water – 600-700 ml;
• salt.

This assorted porridge is prepared as follows:

1. The butter is sent to melt over low heat in a saucepan.
2. Then add the washed bulgur and fry it for 2-3 minutes.
3. After this, the cereal is poured with water and cooked for 10-12 minutes.
4. Then add all the prepared dried fruits (raisins and dried apricots should be washed), candied fruits and pistachios and cook for another 1-2 minutes.

This version of bulgur porridge is reminiscent of Orthodox kutya. It is delicious to eat both hot and cold. When cooled, this porridge can be an excellent filling for pancakes.

Nutritional properties and composition of cereals

Bulgur contains a balanced combination of fats, carbohydrates and proteins, which saturate the body, stopping the feeling of hunger for a long time. The calorie content of the cereal is insignificant. carbohydrates are 57.57 g, proteins - 12.29 g, fats - 1.33 g. Also included are ash (1.51 g) and fiber (18.3 g). Other elements in bulgur are vitamins and minerals, which have a number of beneficial properties on the body:

1. Folic acid is an element that is essential for the human body. The acid has a strengthening effect on the immune system, calms the central nervous system, and has a positive effect on blood vessels and heart muscle.
2. Vitamin B1 - takes an active part in the breakdown of fats and proteins in the body. Carbohydrates are transformed into energy rather than stored in subcutaneous fat reserves.
3. Vitamin B2 - has a positive effect on the skin, hair and nail plates, improving their appearance and prolonging health. It triggers regeneration processes in the body at the cellular level, has a preventive effect to prevent anemia by increasing the level of hemoglobin in the blood.
4. Pantothenic acid - activates the process of proper protein metabolism, absorption of amino acids and carbohydrates, takes an active part in the process of production of hormonal substances by the adrenal cortex.
5. Incoming minerals have a strengthening effect on the walls of blood vessels, helping to restore their tone and elasticity, thereby restoring and normalizing blood circulation and preventing the development of diseases of the vascular system.

Dietary fiber, which is contained in high concentrations in cereals, has an effective effect in cleansing the body. Bulgur removes toxic substances from the body. Other elements that processed wheat contains:

• vitamin E, or tocopherol,
• grooms,
• iron,
• zinc,
• phosphorus,
• potassium and calcium,
• vitamin K, or phylloquinone,
• sodium,
• copper.

Women should consume bulgur regularly, because... folic acid in its composition has a positive effect on their body, especially on the reproductive system.

Bulgur is also useful after childbirth, because... it saturates the woman’s body with microelements and vitamins, which enter the baby’s body along with breast milk. In addition, cereal promotes weight loss in the postpartum period.

Bulgur pilaf

In Europe and the former Soviet Union, bulgur is not very often used to prepare pilaf, unlike in the countries of the Middle East. Meanwhile, such pilaf turns out to be very tasty and is in no way inferior to traditional pilaf made from rice.

To prepare bulgur pilaf take:

• meat (beef, chicken, pork, lamb) – 0.5 kg;
• bulgur – 2/3 cup;
• carrots – 2-3 pcs.;
• white onion – 2 pcs.;
• vegetable oil – 3 tbsp. l.;
• garlic – 1 head;
• seasonings:
• turmeric;
• cumin;
• salt;
• pepper.

How to prepare bulgur pilaf:

1. The meat is washed and cut into small pieces.
2. The onions and carrots are peeled and then the onions are cut into half rings and the carrots into small longitudinal pieces.
3. Heat vegetable oil in a frying pan or cauldron, where it is sent to fry for 7-8 minutes. vegetables, and then add meat, add a little water and simmer over reduced heat for another 10 minutes.
4. After 10 minutes, cumin, turmeric and garlic are added to the meat and vegetables, which are divided into cloves.
5. The bulgur is washed and sent to the resulting frying - zirvak.
6. Pour boiling water into the dish (frying pan or cauldron) so that it covers the components approximately 1 cm above. Simmer everything over low heat for 20-25 minutes.
7. After 20-25 minutes. The pilaf is mixed and served with tomatoes and fresh herbs.

Spices and recipes

Seasonings are added to enhance the taste. Ideal for bulgur are thyme, paprika, marjoram, star anise and cinnamon.

You can add cinnamon to bulgur

The cereal with vegetables turns out very tasty. Vegetarians and people who love a healthy lifestyle prefer to eat bulgur cooked in a pan with vegetables. To do this, take tomatoes, onions, peppers, and carrots. Everything is fried in olive oil. Then a glass of water is poured in and bulgur is added. Steam for 15 minutes, and you can try the treat.

If you are interested in healthy eating, you will be interested in the article about walnuts and how many of them you can eat per day.

If you are wondering whether it is necessary to wash bulgur, then the answer is this: when you follow the rules when cooking, observe the proportions, then the cereal does not need to be subjected to any action. Experiment, it will be delicious.

Bulgur with vegetables

Cooking bulgur with vegetables is very simple, as it goes well with many of them.

For cooking you need to prepare the following products:

• 150 g bulgur;
• vegetable oil;
• water – 300 ml;
• frozen mixed vegetables;
• salt, pepper to taste.

Instead of frozen vegetables, you can use fresh vegetables at your discretion - eggplants, zucchini, tomatoes, carrots, onions, peppers, asparagus.

This vegetable stew with bulgur is prepared like this:

1. First, the cereal is calcined for 2-3 minutes. in a heated frying pan, which significantly improves the taste.
2. Then the bulgur is poured into a saucepan and filled with preheated water and set to cook over medium heat. After boiling, reduce the heat to low and continue cooking the cereal until the liquid evaporates.
3. At the same time, frozen vegetable mixture or fresh chopped vegetables are prepared in a saucepan in vegetable oil.
4. When the vegetables are ready, add cooked bulgur and mix everything, then add spices to taste.

With a frozen mixture, bulgur turns out drier and crumbly, and with a large amount of stewed tomatoes and peppers it resembles lecho.

Bulgur

Another fashionable grain in our country is bulgur. Bulgur is not very well known here yet, but it is an interesting grain. It is most common in Asia. Essentially, bulgur is wheat. Steamed, partially peeled and crushed. Bulgur has three flavor components: couscous, millet and pearl barley.

What to cook with bulgur? The cereal is universal for soups and main courses. In texture and taste it will go perfectly with black cod, Chilean sea bass, halibut, and meat - with lamb.

Does bulgur, like couscous, need to be steamed? It is better to soak it, like beans or pearl barley: pour cold water to reduce the cooking time and so that the gluten opens properly, otherwise the bulgur will turn into porridge. Add salt and then cook for 25 to 40 minutes.

Bulgur with mushrooms

Bulgur with champignons can be an excellent side dish for meat dishes or serve as a separate dish. You can cook it with any mushrooms, but it goes best with champignons.

The following components are used for the dish:

• bulgur – 1 tbsp.;
• champignons – 400-500 g;
• water – 2 tbsp.;
• white onion – 1-2 pcs.;
• vegetable oil – 70 ml;
• spices - to taste.

The process of preparing bulgur with mushrooms includes the following steps:

1. First, prepare the onions and mushrooms for frying. The onion is peeled and finely chopped. Remove the outer skin from the caps of the champignons and cut them into cubes.
2. The prepared onions and mushrooms are sent to simmer under the lid for 10 minutes, then the lid is removed and the washed bulgur is sent to the mushrooms. Pour water over everything and simmer for 15-20 minutes. All liquid should go away.
3. At the end, add salt and pepper to taste.

Spices and food compatibility

Bulgur, as you know, is cooked for use as a side dish in a variety of main courses, as well as an original component in soups, salads and desserts. Cereals go well with various oils and spices, especially rosemary, thyme, marjoram (it is better to use fresh herbs), as well as cardamom and cinnamon sticks. We do not recommend using tarragon in the process of preparing bulgur: its tart taste will overpower the delicate nutty aroma of the cereal and give it an unpleasant hint of bitterness.

As for foods, bulgur does not go well with everyone. So, it is better to avoid mixing this cereal with eggs, beets, potatoes, and cabbage (white/cauliflower) in a dish. It is also undesirable to combine it with dried fruits, since such a mixture causes strong fermentation in the intestines.

Porridge with meat

Bulgur porridge with meat is perfect for lunch or dinner, but for breakfast it will probably be too high in calories.

For preparation take:

• meat (lamb, pork, beef, chicken) – 0.5 kg;
• onion – 1 pc.;
• bulgur – 250 g;
• black pepper;
• salt;
• olive oil.

Prepare the porridge as follows:

1. The meat is washed and cut into portions, then twisted in a meat grinder. You can take 2 types of meat, for example pork and chicken, lamb and chicken, or the traditional option - beef and pork.
2. Peeled onions are added to the minced meat. You can grate it separately or grind it in a meat grinder along with minced meat.
3. In a preheated frying pan, fry the bulgur in a small amount of vegetable oil for 3-5 minutes.
4. Next, transfer the cereal into a saucepan and add 500 ml of warm water. After boiling, cook for another 25-35 minutes. Cereals for porridge should be well boiled and viscous.
5. Fry the minced meat with onions in a frying pan, stirring it occasionally. At the end, the minced meat is salted, peppered, and any spices (dried garlic, turmeric, cumin) are added as desired.
6. When the cereal is brought to the desired consistency, drain the water and add the bulgur to the frying pan with the fried minced meat. Mix everything thoroughly and serve hot.

Bulgur is a grain that can be an excellent alternative to the usual rice and buckwheat. Cooking it is very simple, the main thing is to follow the proportions of water so that the cereal is well boiled and tasty. The easiest way to cook bulgur is in bags or using a slow cooker.

With broccoli and mushrooms

It’s delicious to cook crumbly bulgur immediately with mushroom and vegetable additives. The result is very tasty, bright, balanced dishes.

You can add, for example, broccoli to cereals with mushrooms. Cabbage for such a treat is used both fresh and frozen. It doesn't affect the taste much. The best mushroom to use is champignons.

Ingredients

For the dish you need to take:

• bulgur (dry) – 130-150 g;
• broccoli and mushrooms – 220-240 g each;
• carrots and onions – 60 g each;
• fresh garlic – 2-3 cloves;
• water – 370-400 ml (+ about 600 ml additional water for cooking cabbage);
• salt, pepper, oil.

If the cook is inconvenient to calculate the amount of carrots and onions in grams, he can simply take these vegetables 1 pc. They should be small in size. Fresh garlic can be replaced with dry garlic in the recipe. This makes the cook's task easier, but makes the dish a little less flavorful in the end. From the specified amount of products, approximately 3 servings of treats are obtained.

Step-by-step cooking process

The cooking process includes several stages:

1. Fresh mushrooms are washed. They need to refresh the cut on the stem, and also cut out all the dark places on the caps. You can also remove the skin on top.
2. Carrots and onions are peeled and washed. They are crushed separately. Just chop the onion into cubes and grate the carrots.

3. A small amount of vegetable fat is heated in a deep, roomy frying pan. Pre-prepared pieces of onions and carrots are laid out on it. With constant stirring, the products are fried together for 3-4 minutes. Vegetables are best cooked over medium heat. During the specified period, they should have time to soften.
4. Pre-prepared mushrooms are added to the already soft vegetables. Together, the products are fried with frequent stirring for another 2-3 minutes. If a large amount of liquid is released from the champignons during the process, you need to wait for it to evaporate.
5. Then the cereal is added to the frying pan. There is no need to pre-wash or otherwise prepare the bulgur. The components are fried in a frying pan for another 2-3 minutes.
6. Garlic, previously peeled, goes into the frying pan with the rest of the ingredients. Water is also poured in there. Usually about 400 ml is enough for the liquid to almost completely cover all the products.
7. At the next stage, the components are salted and peppered. You can use any variety of spices to suit your taste.
8. The contents of the pan are brought to a boil. Afterwards, the heating of the stove underneath decreases. It is best to keep the fire minimal. At the same time, the container with all the products is covered with a tight lid.
9. The treat is left to simmer for 17-20 minutes. During all this time, it will be enough to only stir it a couple of times.
10. The cabbage is washed. Both fresh and frozen ones should be kept under running water for a couple of minutes. Afterwards, the cabbage is divided into small inflorescences and placed in a pan.
11. Broccoli is filled with the amount of cooking water specified in the recipe. It is best to immediately use boiling water here.

12. The cabbage in the pan is brought to a vigorous boil and left to simmer over low heat for 3.5-4 minutes. During the process, it is important to strictly monitor time. As a result, the cabbage should not be overcooked and begin to fall apart into pieces. You can boil water in a saucepan in advance, and then put the broccoli in it.
13. The fully prepared cabbage is placed in a colander and doused with ice water. This needs to be done for several reasons. Firstly, in this way it will be possible to stop the process of heat treatment of the product and the broccoli will no longer be digested. Secondly, the rich, appetizing color of the vegetable will be preserved.
14. The largest “umbrellas” of finished broccoli should be cut. For example, each - into 2-4 parts. In this case, the cabbage pieces should turn out small and approximately the same size. Afterwards, the broccoli goes into a container with the rest of the products.

When all the ingredients are thoroughly mixed, you can serve the treat to the table. Let it remain warm or hot. With the addition of mushrooms and cabbage, you get an independent dish. But if desired, you can also serve fried meat or cutlets separately.

Contraindications

Although bulgur is good for the body and helps you lose excess weight effectively and safely, this grain is not suitable for everyone. The cereal contains gluten, so bulgur should not be consumed by people who have a congenital intolerance to this substance. Other contraindications:

• individual intolerance to cereals with the development of allergic reactions,
• the presence of acute diseases of the gastrointestinal tract.

Consumption of bulgur in the presence of contraindications can lead to the development of severe complications.