How to cook bulgur on a garnish: recipe

As a rule, on our tables often there is rice groats or buckwheat. Are you tired? Then today we will tell you how to prepare bulgur for a garnish. Many mistresses probably heard about this product, but ignorance of the case, as they say, forced to pass by the shelves with this croup. And it was done in vain.

Let's figure it out and talk in more detail about bulgur. What kind of groats, how to cook it, what products to combine, etc. We will also offer a few simple, but very tasty recipes that even novice inexperienced in culinary skills will cope with.

What is bulgur

So, the first question that we will analyze is what is bulgur. This cereal is a fragmented (devoid of its shell), steamed, and then dried wheat. Depending on the type and method of crushing, bulgur can be small, medium or coarse (pilavik). Porridge is very popular in the east. Especially it is eaten in Turkey, even replacing rice.

What to cook

If you are just starting to get acquainted with such a product as bulgur, what kind of groats it is, how to prepare it and for which dishes it will suit best, yet do not know, then let's figure it out in this matter. First, as we said above, this is an excellent substitute for the customary for us rice. From it you can cook amazing delicious pilaf.

Also bulgur is used for making fragrant cakes and bread. You can prepare from bulgur nourishing pies, using cereals as a filling. Many housewives use this product when preparing tomato soups with a rather thick consistency. And for salads bulgur will do the best.

Bulgur with meat is combined just superb. Especially it interacts with chicken or lean beef. A very successful combination - bulgur and minced meat. With this mixture you can stuff pies and patties, stuff tomatoes and sweet Bulgarian peppers, eggplants and zucchini.

By the way, porridge bulgur is the ideal dish for those who follow a diet, fast or practice vegetarianism. It can be made sweet or slightly salted. Bulgur is crumbly, it is perfect for vegetables in the form of a side dish or can act as an independent dish.

Beneficial features

This amazingly delicious cereal, which has a delicate nutty flavor, is very healthy. The composition of bulgur includes a large number of carbohydrates, and the glycemic index of the product is very low. Nutritional value, if you compare it, is the same for bulgur as for macaroni made from durum wheat. And they, as is known, are very useful.

In the croup contains a large number of vitamins and minerals useful for our body. Bulgur is rich in magnesium, zinc, iron and phosphorus.

How to Boil Bulgur

So, we turn to the main question - how correctly to prepare bulgur for a garnish? Immediately say that there are two ways to prepare this dish. Firstly, the rump can be quickly fried in oil and then quickly boiled. Secondly, it can simply be cooked for a long time and get crumbly porridge, no worse than in the first version.

As a rule, the Russian housewives to the question: "How to cook bulgur for a garnish?" - They will answer that it should be boiled. The variant with roasting is often not used in our country, since it takes time and some skill. This option is more often used in the East and Central Asia.

Today we will cook bulgur, as this is a quicker and simpler option, suitable for our housewives. This will require:

• One cup of cereals.
• Two cups of water.
• Salt pepper.
• A little lemon juice.
• Cinnamon stick (optional).

Pour the water into a saucepan, put a stick of cinnamon and bring it to a boil. We take out the wand (it will not be needed any more, as during the cooking it has already given all its aromatic properties to the water). We immerse the wheat in the water , season with salt and pepper and cook for about ten minutes.

How to cook bulgur on garnish correctly? As a rule, no one will tell you the exact time of cooking. It will range from seven to fifteen minutes. Experienced housewives say that the porridge is ready when all the water is absorbed into the croup. See for yourself, watch, count up your cooking time. All in fact will depend on the amount of cereals you cook, and on the strength of the fire, on which there is a pan.

After the porridge has absorbed all the water, turn off the fire. Add a little bit of butter, mix, add lemon juice, mix and leave the dish alone for ten minutes. You can even cover the saucepan with a thick towel. Or put in pillows, as mom in childhood came with a mashed potatoes.

Bulgur with meat

As promised, we tell how to prepare bulgur for garnishing meat. For this dish, we need a very simple set of ingredients:

• One glass of bulgur.
• 400 grams of beef.
• One can of peeled tomatoes.
• Butter - 40-50 grams.
• Salt and pepper, as well as spices - to taste.

This dish uses two containers at once: a pan and a pan. Everything is cooked simultaneously, which is very convenient and saves time. In a saucepan, as you have already understood, we will cook bulgur. How to do it, we already told you a little bit higher. In the frying pan, put the meat, cut into long straws. Add tomatoes, salt, pepper and fry on medium heat for about ten minutes. During this time, the croup will be cooked. Add bulgur to the meat, add a little water and stew for a while, until the water completely evaporates. You can also add butter. But if you follow a diet, then without oil, the dish will turn out to be very tasty and satisfying.

You can serve to the table by decorating the dish with sweet Bulgarian pepper, slices of lemon, fresh tomato or figuratively sliced cucumber.

Cooking soup

Also very tasty and aromatic are soups with bulgur. The dish is perfect for lovers of "zhidenkogo" for lunch, like the whimsical children. But immediately we want to note that it is not recommended to cook a large saucepan, as we usually do with borsch. After staying in the refrigerator for a day, such soup will turn from "zhidenkogo" into a usual thick porridge.

To prepare the soup you will need a pre-cooked broth. In it we will add potatoes and roasting (carrots with onions). Bulgur is recommended to be lightly fried in oil and then also added to the soup. For taste and aroma at the end of cooking add more green. This is an excellent dish for the children's and dietary table. The soup is rich, rich, but at the same time it is easy to digest and does not give extra calories.

Pilot from Bulgur

Plov is a favorite dish. Prepare it from bulgur instead of rice - is simple. By the traditional principle of frying meat, add carrots, onions. Pour the bulgur and add water. It should be noted that such a pilaf will be prepared an order of magnitude faster than with rice. You need about fifteen minutes. Then turn off the fire, cover with a towel, wait half an hour and you can eat amazingly tasty and crumbly pilaf.