Tired of the usual cereals, such as buckwheat, rice or millet? Try making crumbly wheat bulgur. Despite the unusual name, bulgur is not at all an exotic cereal, but ordinary wheat, but devoid of a shell and processed using a special technology. It can be used not only for side dishes, but also as an additive to meat and other dishes. And how to cook bulgur correctly so that it turns out crumbly, our photo recipe will tell.
Note to housewives: bulgur is not only a delicious porridge, but also very healthy. It is useful for its trace elements: vitamin A, pyridoxine (B6), thiamine (B1), folic acid (B9), riboflavin (B2), tocopherol (E ). The mineral composition of cereals is also rich – sodium, potassium, magnesium, zinc, selenium, phosphorus, manganese, etc. These micro and macro elements are necessary for the normal course of biochemical reactions in the body that support health and longevity.
So cook delicious bulgur and eat to your health!
Ingredients
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Nutrients
Calories 164.73
Carbohydrates 13.47
Fat 9.71
Protein 2.89
Step by step method
Step 1
We wash the cereal well and clean it of excess impurities. Heat up a frying pan and pour in 4 tablespoons of sunflower oil.
Step 2
Fry the bulgur until a nice golden amber color. This procedure will take no more than 5 minutes, and the taste will be more interesting.
Step 3
Pour water into the pan with fried cereals in two doses (first, so that it only covers, as soon as it boils, pour in the second half). Let it boil, salt and reduce the heat to a minimum.
Step 4
We cover the pan with a lid and cook the porridge for about 20-30 minutes, not forgetting to stir occasionally. The bulgur will approximately double in size.
Step 5
When the water is completely boiled away, add a piece of butter. Mix well and remove from fire.
Step 6
A delicious porridge that will win the hearts of all your relatives is ready. As you can see, it is actually very simple to prepare and does not require much time and attention.
Tips & variations
To make bulgur crumbly, it must be washed under running water, and then dried.
There are both hard and soft varieties of bulgur. Accordingly, when cooking hard varieties, more water and cooking time will be required. Learn it!
If the cereal is finely ground, it takes less time to cook. Do not overexpose, otherwise you can forget about crumbly porridge.
Before cooking, cereals can be both fried and soaked. When soaking, the cereal retains more useful properties, and when roasting, the most important thing will be revealed - taste and aroma.
The roasting option is more suitable for serving with meat, if you plan to serve with something sweet, it is better to soak.
Bulgur can be boiled in meat, mushroom or vegetable broth, then the porridge will turn out rich and with a slight aftertaste.
If you cook bulgur with meat, there will be a full-fledged second course. Pork, chicken, turkey fillet is ideal.
In addition to meat, you can add any vegetables (carrots, onions, cauliflower, broccoli, sweet peppers, zucchini). They also complement the taste perfectly.
For variety, you can add a little tomato paste. It will provide a beautiful color and a slight sourness.
Spices such as paprika, cinnamon, rosemary, star anise and marjoram will help diversify the taste of future porridge.
Really good option. The main thing is that bulgur is easy to cook, while it is tasty and goes well with meat. In addition, we prepare some kind of salad, or a sauce so that the porridge is not dry. It turns out the perfect dinner, and also healthy.
Liza
Really good option. The main thing is that bulgur is easy to cook, while it is tasty and goes well with meat. In addition, we prepare some kind of salad, or a sauce so that the porridge is not dry. It turns out the perfect dinner, and also healthy.