Cooking bulgur correctly: cooking secrets, advice from chefs

As a rule, rice or buckwheat grains often appear on our tables. Tired of it? Then today we will tell you how to cook bulgur as a side dish. Many housewives have probably heard about this product, but ignorance of the matter, as they say, forced them to pass by the shelves with this cereal. But it was done in vain.

Let's figure it out and talk in more detail about bulgur. What kind of cereal is it, how to cook it, what products to combine it with, etc. We will also offer several simple but very tasty recipes that even an inexperienced culinary beginner can handle.

What to cook

If you are just starting to get acquainted with such a product, you don’t know what cereal is, how to cook it and for which dishes it is best suited, then let’s look into this issue. Firstly, as we said above, this is an excellent replacement for our usual rice. You can make amazing tasty pilaf from it.

Bulgur is also used to make flavorful flatbreads and bread. You can make hearty pies from bulgur using the grain as a filling. Many housewives use this product when preparing tomato soups with a fairly thick consistency. And bulgur is perfect for salads.

Bulgur goes well with meat. It especially interacts with chicken or lean beef. A very successful combination is bulgur and minced meat. With this mixture you can fill pies and pies, stuff tomatoes and sweet bell peppers, eggplants and zucchini.

By the way, bulgur porridge is an ideal dish for those who are on a diet, fasting or practicing vegetarianism. It can be prepared sweet or lightly salted. Bulgur is crumbly, it goes perfectly with vegetables as a side dish or can serve as an independent dish.

Beneficial features

This amazingly tasty cereal, which has a subtle nutty aroma, is very healthy. Bulgur contains a large amount of carbohydrates, and the glycemic index of the product is very low. The nutritional value, if compared, of bulgur is the same as that of pasta made from durum wheat. And they are known to be very useful.

Cereals contain a large amount of vitamins and microelements beneficial to our body. Bulgur is rich in magnesium, zinc, iron and phosphorus.

What is bulgur

Bulgur is pre-dried, crushed and scalded with boiling water premium wheat. The cereal has a low glycemic index and is rich in fiber, potassium, iron and magnesium. Outwardly, it resembles steamed rice. Pilaf, risotto, and soups are often prepared from bulgur.

There are three degrees of crushing bulgur: from coarse and medium, which are used for first and second courses, to fine, which is used to flavor baked goods.

How to cook bulgur

So, let's move on to the main question - how to properly cook bulgur as a side dish? Let's say right away that there are two ways to prepare this dish. Firstly, the cereal can be quickly fried in oil and then quickly boiled. Secondly, you can simply cook it for a long time and get a crumbly porridge, no worse than in the first option.

As a rule, Russian housewives answer the question: “How to cook bulgur as a side dish?” - they will answer that it needs to be boiled. The frying option is often not used in our country, as it requires 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 faster and easier option suitable for our housewives. For this you will need:

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

Pour water into a saucepan, add a cinnamon stick and bring to a boil. We take out the stick (it will no longer be needed, since during cooking it has already given up all its aromatic properties to the water). Immerse in water, season with salt and pepper and cook for about ten minutes.

How to cook bulgur as a side dish correctly? As a rule, no one will tell you the exact cooking time. It will range from seven to fifteen minutes. Experienced housewives say that the porridge is ready when all the water has been absorbed into the cereal. See for yourself, observe, calculate your cooking time. Everything will depend on the amount of cereal you cook and on the strength of the fire on which the pan is placed.

After the porridge has absorbed all the water, turn off the heat. Add a little butter there, stir, add lemon juice, stir and leave the dish alone for ten minutes. You can even cover the pan with a thick towel. Or put it in pillows, like my mother did with mashed potatoes when she was a child.

How to cook cereal?

Bulgur can be prepared in several ways:

• traditionally, on the stove;
• in a slow cooker or pressure cooker;
• in the microwave;
• steam in a thermos or saucepan.

When steaming in a thermos, one part of the cereal is poured with two parts of boiling water and left for 30-45 minutes. You can cook the product in a saucepan in the same way. In this case, the container should be tightly closed and well wrapped. Bulgur turns out crumbly, it is used in the preparation of the “kysyr” salad, famous in the east.

Even in such a household appliance as a microwave, you can cook quite tasty porridge. It is necessary to take into account that during the cooking process the cereal doubles in size. Therefore, it is worth choosing the appropriate dishes. You need to add a little less water than the usual ratio. Bulgur is prepared in this way for 2-3 minutes at the highest power. After this, it is left to brew for 12-15 minutes under a tightly closed lid.

Bulgur with meat

As promised, we tell you how to cook bulgur on 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 frying pan and a saucepan. Everything is prepared at the same time, which is very convenient and saves time. In a saucepan, as you already understood, we will cook bulgur. We have already described how to do this a little higher. Place the meat, cut into long strips, into the frying pan. Add tomatoes, salt, pepper and fry over medium heat for about ten minutes. During this time, the cereal will be cooked. Add the bulgur to the meat, add a little water and simmer for some more time until the water has completely evaporated. You can also add butter. But if you are on a diet, then even without oil the dish will turn out very tasty and satisfying.

You can serve it by garnishing the dish with sweet bell peppers, slices of lemon, fresh tomato or chopped cucumber.

Couscous

Konstantin, what is couscous? This is a cereal, like semolina. From the point of view of culinary imagination, couscous is a real transformative product: it goes well with everything from fruits and vegetables to meat, fish, seafood and even sweets. Personally, I would recommend adding couscous to fish soup, vegetable soup or lamb soup. I would also pair it with turkey or chicken.

How can you prepare couscous? Brew the couscous with boiling water, cover and let it brew. When the cereal has steamed, grease your hands with oil and begin to loosen it until it becomes crumbly. The second method is when the couscous is boiled for 1-2 minutes and served or cooked further with some additives. You can pour couscous with either cold water or boiling water. The ratio of water to cereal is usually indicated on the package. Personally, I add enough water to cover the couscous by an inch.

Many people complain that the couscous turns out bland... If it's bland, add salt. And I also advise you to add butter, as in any porridge. Then the couscous tastes crazy!

What to do with couscous as a side dish? You need to steam the couscous, and then add a little grated Parmesan and finely chopped tomatoes. Perfect! An excellent side dish for any type of meat, fish or seafood. All types of fish go well with couscous. And if you look in general at the countries where it is used in cooking, then in Spain, for example, everything is combined with it, even pork.

What vegetables would you recommend adding to couscous? It is better to add vegetables fresh or grilled. Eggplant, carrots, asparagus, beans - Kenyan or green, and green peas - are suitable for couscous. The best option is onions, zucchini, zucchini. And even potatoes, if, for example, you bake them with rosemary and garlic, then cut them and mix them with couscous.

What spices and herbs should I add to couscous? Thyme, thyme, oregano, marjoram, basil. The combination with mint is absolutely crazy, especially when preparing couscous with fish or fruit. If you cook with pork, I recommend sage, it cuts through the fat. Personally, I like to add thyme and a whole lightly crushed clove of garlic. The taste is piquant with an unusual spicy aroma.

How to cook couscous with dried fruits? First, brew the couscous by adding hot water, letting it sit and fluffing it with butter. At this time, pour dried fruits - dried apricots, dried cranberries and figs - with boiling water. Mix couscous with dried fruits and be sure to add mint and nuts - fried cashews or roasted peanuts. At the end, as they put garlic on the pilaf, add lime and bake. Lime will give freshness, aroma and slight sourness. Warm dried fruits will give a bright, sweet taste, and nuts will add zest.

Are there any foods that should not be added to couscous? Tarragon is absolutely not suitable for couscous; it is bright, sweet, and at the same time sour.

Cooking soup

Soups with bulgur are also very tasty and aromatic. The dish is perfect for those who like “liquid” food for lunch, and capricious children will also like it. But we would like to immediately note that it is not recommended to cook a large pan, as we usually do with borscht. After standing in the refrigerator for a day, this soup will turn from “thin” into an ordinary thick porridge.

To prepare the soup, you will need pre-prepared meat broth. We will add potatoes and frying (carrots with onions) to it. It is recommended to fry the bulgur a little in oil and then add it to the soup. For taste and aroma, add more greens at the end of cooking. This is an excellent dish for children's and dietary meals. The soup turns out rich, satisfying, but at the same time it is easily digestible and does not provide extra calories.

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.

Bulgur pilaf

Pilaf is a favorite dish for many. Making it with bulgur instead of rice is as easy as shelling pears. According to the traditional principle, fry the meat, add carrots and onions. Pour in the bulgur and add water. It should be noted that such pilaf will cook much faster than with rice. It will take you about fifteen minutes. Then turn off the heat, cover with a towel, wait half an hour and you can eat the amazingly tasty and crumbly pilaf.

Bulgur is a grain with a huge number of beneficial properties and is very nutritious. It is obtained by grinding bran-free and dried milk-ripe wheat grains. Bulgur contains a large amount of vitamins B, K, E, beta-carotene, phosphorus, iron, manganese, sodium, selenium, potassium, copper, zinc and other trace elements. Externally, it resembles corn grits and increases several times when cooked. This makes bulgur a very economical product that is not only healthy, but also quite affordable.

Bulgur is a cereal widespread in eastern countries, which serves as an excellent side dish for meat and fish dishes, and is combined with vegetables and fruits. Daily consumption of this cereal strengthens the nervous system and has a great effect on the condition of the skin, hair, nails, and complexion. This culture is not very widespread here, which is a pity. Our housewives hardly know how to cook bulgur deliciously. But it can be used in the preparation of cabbage rolls and stuffed peppers, replacing rice with it, and serving as a side dish instead of potatoes, pasta and cereals - this will make our dishes easier for the body to digest and healthier.

The large amount of plant fiber contained in bulgur perfectly cleanses the body and makes such side dishes indispensable in a healthy diet. And it is especially useful for the category of people who engage in heavy physical labor or sports. This is an excellent balanced product for children's diet. It, like all wheat grain porridges, can be given to children starting from 1.5 years old. However, you should not consume a large amount of this side dish - the calorie content of the product is high compared to other cereals and amounts to 342 kcal per 100 grams. product. Therefore, those who are keen on various kinds of diets consider this product to be a source of extra calories. It should be noted that just a small handful of cereal, boiled in a large amount of water, can saturate the body and satisfy the feeling of hunger for a long time.

How to cook and cook delicious bulgur

Method No. 1

To get a tasty side dish, dry cereals need to be fried with the addition of oil.
Then take 2 parts of water for one part of the cereal and cook for about a quarter of an hour, closing it tightly with a lid. Method No. 2
You can cook porridge in a thermos.
To do this, pour one part of the cereal with two parts of boiling water and leave for about 1 hour. This method is perfect if you plan to use bulgur for filling, making cutlets, and salads. Method No. 3
Place the dishes with cereal in the microwave. Don’t forget about the ability of bulgur to increase its volume by 2-2.5 times when cooked - we take dishes with this in mind. Fill with a little less water than usual and cook at maximum power for 3-4 minutes. Then, without removing the porridge from the microwave, let it brew for another 15-20 minutes.

Method No. 4

You can make a dish that tastes great in a slow cooker.
To get a crumbly side dish, you need to cook it in the “buckwheat porridge” mode, however, for true gourmets, I know a longer, but more tasty way to prepare porridge: 1. Fry the cereal in butter in the “baking” mode. 2. Add spices and salt. 3. Pour boiling water over and set to “simmer” mode for 15 minutes. 4. Then cook for another 10 minutes in “heat” mode. You and your guests will definitely love this side dish! Method No. 5
How can you cook delicious bulgur on a regular stove? Heat a frying pan, add a little oil, fry the cereal until golden brown and smell nutty, then transfer to a pan of boiling water. Make porridge, or use it for soup - this grain is suitable for everything. If you are preparing soup, after you add the fried bulgur, you need to immediately remove the soup from the stove and let it brew under the lid for 10 minutes.

After you have learned how to cook bulgur, it is worth telling what it does not taste well with, and what will enhance its taste.

Bulgur is a cereal that is extracted from durum wheat. In the process, wheat grains are heat treated with water, then dried in the sun and ground to remove the outer shell (bran). Today we will tell you in more detail how to cook bulgur, and how beneficial it is for the body.

During the crushing process, bulgur is divided into 3 degrees of grinding:

1. Fine/fine grind (koftelik). Mainly used for baking bread, pies, cookies, cakes, muffins and so on. The taste has a nutty hue and an appetizing crunch.
2. Medium grind. Suitable for preparing porridges, thick soups, and side dishes.
3. Coarse grind. Most often used for cooking pilaf. As a result, the taste is no worse than traditional rice + it does not boil to mush.

Cooking cereal

For preparation, use the proportions of grain and water 1:2. This applies to both the slow cooker and the saucepan. The average cooking time is 10-15 minutes after boiling. For a multicooker, use the “buckwheat porridge” mode. When adding to soups, keep in mind that bulgur boils approximately 2.5 times.

By the way, if you cook with frying, you can do it in one container. Pour oil into a saucepan, heat and hold the bulgur for 1.5-2 minutes, then add boiling water and bring to readiness.

When the bulgur is ripe, do not rush to remove it from the dish. Cover with a lid and let the porridge sit for 15 minutes. It will be even tastier this way.

Source

Bulgur benefits

Cereals contain a large amount of vitamins and microelements: folic acid, vitamins B, PP, E, copper, potassium, phosphorus, magnesium, calcium, iron. The calorie content of the ingredient is 347 kcal per 100 grams.

Eating bulgur grains will help:

• improve the functioning of the nervous system
• restore metabolism
• tidy up the condition of nails, hair and skin
• lose excess weight, despite the high percentage of calories
• cleanse the body of toxins
• lowers blood sugar levels
• Cereals contain a large amount of fiber, so you will need a small portion to feel full. Such nutrition will not affect your figure in any way.

Contraindications. Cereals can harm the body if:

• have an allergy to gluten
• increased acidity
• frequent diarrhea and flatulence are observed
• inflammatory processes in the gastric mucosa have been recorded
• have a tendency to overeat

If you notice such symptoms after eating porridge, then consult a doctor to find out the cause.

How to cook bulgur?

• bulgur (half a cup)
• water (1 glass)
• vegetable/butter or olive oil (2 tbsp).

How to cook bulgur?

Take bulgur (some are washed, but then it becomes watery) and add it to a preheated saucepan with vegetable/olive or butter. Simmer for 2-4 minutes, then pour in 1 glass of hot water, add salt, cover and boil for 15-20 minutes. Note: if the water has boiled away quickly (maybe if the cereal is too old or poorly cooked), then pour in another half a glass of water. All is ready!

Cooking Features:

• Bulgur is not washed or pre-soaked.
• Before cooking, the cereal is first fried in oil (butter, vegetable, olive) to intensify the aroma and nutty flavor, and then filled with water.
• Mostly, thick-bottomed dishes are used for cooking.
• During the process, the bulgur increases 3 times, so calculate the portions in advance.
• proportions of ingredients: water and cereal 1:2. The ideal ratio for obtaining a viscous porridge.

Bulgur cooking recipes

Recipe No. 1 (Bulgur, beans and cheese salad)

Prepare:

• cereal (half a cup)
• water (1 glass)
• green beans (100-150g)
• garlic (2 cloves)
• cheese (preferably Parmesan) 100g
• lemon juice (a few drops)
• spices

How to cook bulgur?

Fill the bulgur with hot water, let it brew for 35 minutes and add lemon juice. Dip the beans in salted water and boil for up to 5 minutes. Afterwards, place in a colander, pour over cool water, place in a frying pan, add chopped garlic and after 2 minutes pour in a little water. Remove from heat, add cheese, spices and mix everything thoroughly. Serve the salad warm. Bon appetit!

Recipe No. 2 (Tabbouleh Salad)

• bulgur (165g)
• tomatoes (2 pcs)
• onions (2 pcs)
• parsley (bunch)
• olive oil (4 tbsp)
• salt pepper

Soak the bulgur in water for 30 minutes, then drain and squeeze thoroughly. Next, cut the onion, parsley and tomatoes into cubes. Gently mix all the products, add olive oil and sprinkle with spices. Ready!

Recipe No. 3 (With mushrooms)

• bulgur cereal (1 cup)
• onion (2 pcs)
• any mushrooms (champignons) 450g
• water (2 cups)
• fresh greens
• olive or vegetable oil (4 tbsp)
• spices

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.

Recipe No. 4 (Soup with bulgur and Turkish lentils)

• bulgur (half a cup)
• red lentils (half a cup)
• onion (1 piece)
• tomato paste (1 tbsp)
• ground paprika (or you can use dried bell pepper) 1 tsp.
• butter (melted) 55g
• any broth (vegetable/chicken) 2l
• 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.

How to cook bulgur in a slow cooker?

For cooking you will need: butter (45g), bulgur (300g), water (460ml), spices. First, melt the butter in a multicooker, turning on the “frying” mode and add the cereal. Next, fry it for up to 5 minutes, until a delicate nutty aroma appears. Then pour boiling water into the bowl, sprinkle with spices, close the lid and simmer for up to 20 minutes in the “cereal” mode. All is ready! You can also cook

Recipe No. 6 (Eggplant stuffed with bulgur)

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

1. How to cook bulgur? Wash the eggplants thoroughly, dry them and remove the pulp using a spoon/knife. Sprinkle with spices and set aside for now.

2. 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.

3. 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!

What is the secret of making bulgur porridge? Is it difficult to prepare? Not at all, if you know all the subtleties and follow the basic rules. Learn simple recipes and master the technique of preparing delicious and healthy bulgur dishes.

Product Description

Bulgur (burgul) is a grain with a centuries-old history.
It has been used for more than four thousand years. It is believed that it was brought to Europe from the Middle East by Maghreb merchants. Cereals are traditionally used in dishes of Mediterranean, Oriental, Indian, Armenian, Azerbaijani and Chinese cuisines. By the way, the ancient Chinese considered bulgur a sacred culture. Bulgur is a cereal obtained from durum wheat. It is subjected to heat treatment with water and drying. The grains are then hulled (polished) to remove the coarse fibrous outer shell (bran) and to produce an amber color. After which the crushing process begins. Then the cereal is sorted by degree of grinding:

• fine fraction (koftelik). Used as an additive when baking various breads, pies, muffins and cookies. This “zest” gives baked goods a delicate nutty flavor and an appetizing crunch;
• the middle fraction is ideal for preparing side dishes, cereals, thick soups, as well as snacks and desserts;
• large fraction (pilavlik) - used for preparing pilaf. The taste is not inferior to traditional rice. It successfully replaces pearl barley and couscous in recipes without boiling to a mushy state.

The calorie content of the cereal is high - 342 kcal per 100 g.

Benefit

Unfortunately, little is known about bulgur in Russia. Just a few years ago, dishes made from this grain entered restaurant menus. Many people simply underestimate the beneficial properties of porridge. Rich in iron, potassium, vitamins, folic acid and fiber, it has a beneficial effect on the cardiovascular system, helps burn fat and lower blood sugar. The complex carbohydrates contained in the cereal are absorbed slowly, without causing damage to the figure.

Harm

In some cases, bulgur can harm the body. Contraindications to eating cereals are:

• gluten intolerance;
• flatulence and frequent diarrhea;
• inflammation of the mucous membrane of the stomach and esophagus;
• increased acidity;
• tendency to overeat.

If atypical symptoms appear after consuming the product, consult a specialist. Perhaps this is a signal of a hidden problem in the body. In this case, the dish will not bring any benefit.

Proportions and cooking time

In addition to excellent taste, this product has a sufficient amount of useful substances that can benefit the body. Due to its high dietary fiber content, bulgur is recommended for people with gastrointestinal disorders, as it helps improve digestion and cleanse the intestines. Thanks to potassium, magnesium and iron, which are part of the cereal, positive dynamics are created in case of heart disease and problems with hematopoiesis. Due to their low GI, such cereals are useful for diabetics.

But to get the most benefit from bulgur, you need to cook it properly. Only in this case, all the valuable nutritional properties of the product will remain with it. You can cook such cereals using different methods (in a saucepan, in a slow cooker, etc.). With any method, the ratio of water and cereal should be 2:1.

Although bulgur does not boil soft, you should not overcook it on the stove, otherwise the taste of the product will be lost.

Subtleties of cooking

Bulgur is used to prepare soups, main courses and desserts. Pairs well with meat, fish, seafood and vegetables. In oriental cuisine, cereals often replace traditional rice when preparing pilaf. In Cyprus, bulgur is used for traditional wedding pilaf, and in Turkey it is used to make “bride’s soup” with the addition of lentils. Cooking bulgur has its own characteristics.

• The grains are not washed or soaked. There are no exceptions to this rule.
• Before cooking, the grains are fried in butter or olive oil. This gives it a pleasant aroma and subtle nutty flavor.
• For cooking, use dishes with a thick bottom. A great option is a cauldron or wok. Over low heat, the cereal will simmer in them, but not boil.
• When cooked, the cereal increases three times. Before cooking, be sure to calculate the number of servings needed.
• The proportions of water and cereal are 1:2. This ratio is ideal for viscous porridge.
• Incompatible components. Cereals do not combine with paprika, tomato paste, tarragon and dried fruits. Do not use it with potatoes, cabbage and beets. And there are simply no recipes with eggs.
• In a multicooker, bulgur porridge is prepared in the “Buckwheat” mode. During the cooking process, the grain goes through several stages of processing, due to which the finished dish becomes crumbly.

Gourmets advise cooking bulgur in a slow cooker in several modes. First, the grain is fried in melted butter in the “Baking” mode. Fill with water and cook using the “Stew” mode. Bring to readiness in the “Warming” mode.

Wash, soak or fry?

Since bulgur is initially produced with heat treatment (scalded with boiling water), it does not need to be washed. To obtain the most aromatic porridge, it is recommended not to wash or soak the grains, but to lightly fry them in vegetable oil. This will reveal their subtle nutty smell.

How to prepare bulgur for cooking according to the chefs' method:

1. Grease the bottom of the pan with vegetable oil.
2. Heat the beans for several minutes until a characteristic aroma appears.
3. Pour in cold water and let cool.
4. Boil the cereal.

For safety, it is still worth subjecting the grains to “water procedures” before cooking, especially if they were sold by weight. Along with the kernel, the bag may contain not only dust and dirt, but also large debris. If the bulgur is packaged in portioned bags for cooking, the cereal is pure.

Rinse the cereal in cold water until it becomes clear. After this, if you have time, dry the grains and heat them in a frying pan with oil.

Miss Clean magazine found that soaking bulgur is not necessary, as it already boils quickly. It would be a good idea to keep the crushed grain in water for about half an hour to neutralize the effect of the antinutrients in the composition.

Simple recipe

Boiled bulgur will be a nutritious breakfast and an excellent side dish for meat or fish.
The most delicious dish will be on the first day. Do not store prepared porridge for several days. Better make it fresh. You will need:

• coarse bulgur - 1 cup;
• cold water - 2 glasses;
• butter - 2 tablespoons;
• salt - to taste.

Preparation

1. Melt the butter in a cauldron.
2. Add the cereal, stir, fry for 3 minutes.
3. Fill with water and salt.
4. Increase the heat and wait until it boils.
5. Cover with a lid, reduce heat, cook for 15-20 minutes.
6. Let it brew for 5 minutes.

The finished dish has a pleasant nutty taste. Serve it with butter.

Cooking cereal

For preparation, use the proportions of grain and water 1:2. This applies to both the slow cooker and the saucepan. The average cooking time is 10-15 minutes after boiling. For a multicooker, use the “buckwheat porridge” mode. When adding to soups, keep in mind that bulgur boils approximately 2.5 times.

By the way, if you cook with frying, you can do it in one container. Pour oil into a saucepan, heat and hold the bulgur for 1.5-2 minutes, then add boiling water and bring to readiness.

When the bulgur is ripe, do not rush to remove it from the dish. Cover with a lid and let the porridge sit for 15 minutes. It will be even tastier this way.

Original recipes

We suggest preparing a delicious sweet porridge with milk and a dish with mushrooms. The first one is suitable for breakfast, and the second one will be a good choice for dinner.

With pumpkin and apples

A hearty and incredibly appetizing dish is a good way to start the day.
It will charge you with energy and give you a feeling of fullness for several hours. You will need:

• bulgur - 1/2 cup;
• milk - 1 glass;
• pumpkin - 100 grams;
• apple - 1 piece;
• ground cinnamon - 1 gram;
• sugar - 3 teaspoons;
• water - 1 glass;
• butter - 3 tablespoons;
• dried apricots - 50 grams;
• mint - 2-3 leaves;
• salt - to taste.

Preparation

1. Fry the bulgur in oil.
2. Pour in water and milk.
3. Peel and dice the pumpkin.
4. Finely chop the dried apricots.
5. Add pumpkin, dried apricots, sugar, stir, bring to a boil.
6. Reduce heat, cook for 20 minutes.
7. Add salt and remove from heat.
8. Peel the apples and cut into cubes.
9. Fry the apples in butter with added sugar for 1 minute.
10. Place the porridge on a plate, add apples, and pour over the remaining syrup from frying.
11. Garnish the dish with cinnamon and mint leaves.

Bulgur with milk turns out crumbly, the grains do not stick together. Pieces of pumpkin, dried apricots and caramelized apples increase the usefulness of the dish, saturating it with vitamins and microelements. Spicy notes of cinnamon and mint complete the taste.

With mushrooms

Cereals go well with mushrooms.
Even traditional champignons, which many consider tasteless, will not leave you indifferent. Try a simple recipe for bulgur porridge with mushrooms. You will need:

• bulgur - 1 cup;
• champignons - 500 grams;
• onions - 2 pieces;
• olive oil - 4 tablespoons;
• water - 2 glasses;
• parsley - 6-7 sprigs;
• salt - to taste.

Preparation

1. Fry the diced onion in oil.
2. Add sliced ​​mushrooms and fry until juice forms.
3. Add bulgur, fry for 5 minutes.
4. Pour water, salt, simmer for 15 minutes.
5. Add chopped greens.

Bulgur with mushrooms can be served with meat or used as an independent dish.
If you are on a diet or fasting, porridge will diversify your diet. We got acquainted with the basic intricacies of preparing bulgur porridge. Now you can choose the most suitable option that will give you a boost of energy and good mood!

Second courses for every day

If you're tired of regular grains, you should try bulgur, a versatile side dish that can replace rice in all recipes. Try it!

30 min

350 kcal

4.95/5 (20)

The headache of every housewife is what to cook for a side dish this time? Buckwheat or rice again? Are there really no other options? Of course there is, and starting today, you will surprise your family with culinary exotics for the price of wheat porridge. So, if real bulgur has never come to your table, let’s figure out what kind of grain it is and how to cook it.

How to choose the right bulgur?

Bulgur is not a wonderful overseas plant, it’s just crushed wheat grains

, which reach the consumer after a certain heat treatment, giving the cereal a unique nutty flavor. If you want to cook pilaf, choose coarsely ground bulgur, and if your plans include salads or meatballs, opt for finely ground grains.

The benefits and harms of bulgur

Bulgur is very popular in Asian and Mediterranean countries. This cereal is easily digested by the body, while bringing an unprecedented feeling of fullness.

In addition, bulgur contains many beneficial vitamins.

and minerals, in particular potassium, iron, copper and B vitamins, and also helps remove waste and toxins from the body. There is no need to talk about the dangers of bulgur if you consume it in reasonable quantities.

How to cook bulgur as a side dish

Kitchen appliances.

In order to cook bulgur as a side dish, you will need a deep frying pan - yes, yes, this time we will do without a pan!

Ingredients

Recipe for making bulgur as a side dish

Video recipe for cooking bulgur as a side dish

If you are still tormented by vague doubts whether it is possible to cook cereal in a frying pan, watch this video and your uncertainty will dissipate like smoke. And if you carefully watch the video to the end, then as a bonus you will learn how to simply and beautifully serve a side dish of bulgur.

To cook bulgur in a slow cooker, cook all the ingredients from the standard recipe in the same sequence in the “Pilaf” mode.

Useful tips

In order to properly cook bulgur, get a tasty dish and not harm your health, you need to take into account several nuances:

• this cereal does not go well with eggs, cabbage, beets and raw potatoes;
• to avoid fermentation in the intestines, do not add too much dried fruit to the porridge;
• the product goes well with spices and various aromatic oils;
• Herbs such as thyme, rosemary and marjoram, as well as cinnamon and cardamom, are ideal for this cereal.

To get crumbly boiled bulgur, you must adhere to the correct ratio of cereals and water. The variety of dishes with this porridge makes it possible to enjoy a new exquisite dish from the East every time. As a milk porridge, bulgur is suitable for children from 1.5 years old.

This product is not recommended for people who have gluten intolerance or allergic reactions to grains.

For information on how to properly prepare bulgur as a side dish so that it turns out tasty and crumbly, see below.

Bulgur pilaf

• Cooking time:
  1 hour.
• Quantity:
  5-6 servings.
• Kitchen appliances.
  This pilaf is prepared not in a traditional cauldron, but in a deep frying pan with high sides.

Ingredients

• 1 cup bulgur;
• 2 glasses of water;
• 1 chicken breast;
• 1 onion;

• 1 carrot;
• 50 ml sunflower oil;
• 1 teaspoon of tomato paste.

Recipe for making bulgur pilaf

Video recipe for making bulgur pilaf

There is nothing better than a thorough, consistent explanation of a new recipe received from a master of his craft. This video shows in as much detail and clarity as possible how to cook aromatic bulgur pilaf.

Turkish bulgur soup

• Cooking time:
  50 minutes.
• Quantity:
  6-7 servings.
• Kitchen appliances.
  We will cook the soup in a regular saucepan, and nothing else will be needed!

Ingredients

• 150 g bulgur;
• 150 g lentils;
• 2.5 liters of water;
• 2 tbsp. spoons of tomato;

• 50 g dried vegetables;
• 1 teaspoon dried mint;
• 1 teaspoon dried basil;
• 2 tbsp. spoons of dried paprika.

Recipe for Turkish Bulgur Soup

Video recipe for making Turkish bulgur soup

Having trouble remembering the sequence of steps in a recipe? Watch this video and it will become much clearer to you what to put into the pan for what. In addition, you will see in advance what the result of your efforts will look like, and isn’t this the best motivation?

Preparing bulgur

Cooking bulgur correctly is quite simple, but first you need to pay attention to the preparation. There are several cooking methods, but there are some general rules. For crumbly bulgur you will need:

• large saucepan - the cereal swells during cooking and approximately triples its original volume;
• the cereal itself - the finer the grind, the shorter the cooking time;
• water - the proportion of water to cereal depends on the chosen cooking method.

During the cooking process, you don’t even need salt - all seasonings are added to the finished dish.

Kysir, or Turkish salad with bulgur

• Cooking time:
  20 minutes.
• Quantity:
  7-8 servings.
• Kitchen appliances.
  In this recipe you will have to work with a knife, and that’s all.

Ingredients

• 2.5 cups small bulgur;
• 1 bunch of green onions;
• 1 bunch of parsley;
• 4 pieces of thin green pepper;
• 4 tomatoes;
• 1 bunch of mint;

• 2 lemons;
• 0.5 teaspoons each of black and red pepper;
• 0.5 cups olive oil;
• 1 tbsp. a spoonful of pepper paste;
• 1 glass of water.

Recipe for Turkish salad with bulgur

Video recipe for preparing Turkish salad with bulgur

Cooking exotic dishes often confuses us, but that's okay: watch the video and you will not only learn all the intricacies of preparing kysir, but also learn how to serve it beautifully.

Bulgur with vegetables

• Cooking time:
  45 minutes.
• Quantity:
  5-6 servings.
• Kitchen appliances.
  Do you have a frying pan? Great, this dish is right for you!

Ingredients

• 200 g bulgur;
• 1 sweet pepper;
• 1 eggplant;
• 2 tomatoes;
• 1 can of pitted olives;
• 2 tbsp. spoons of lemon juice;

• 1 bunch of parsley;
• 2 sprigs of basil;
• 20 g olive oil;
• 30 g butter;
• 30 g soy sauce.