Salads. 

Recipe for cooking Bulgur on the side dish. Bulgur: Best Garnish Cooking Recipes

Lean recipesAs a rule, quite boring and monotonous. So let's bring in lenten table Bright notch of the Eastern Colorite. Today I will tell you how to prepare Bulgur with vegetables - a universal dish that can become a hearty snack and even a main dish, if you serve it hot.

Bulgur is a very tasty and popular in the Middle East of wheat cereals, which for some reason we have little known. And in vain! This is a storage protein and fiber. Possessing a rather neutral taste, Bulgur is perfect for a wide variety of dishes from fresh salad to fragrant pilaf.
Nowadays, imported vegetables are sold in supermarkets, which, unfortunately, cannot boast the wealth of taste. Baking (ideally - on coals or open fire) transforms them to unrecognizable, but even the ordinary oven helps them "reveal", and spicy herbs will complement the harmony of taste and fragrance.
Total cooking time - 50 minutes
Active cooking time - 5 minutes
Cost - $ 3
Calorie per 100 gr - 153 kcal
Number of portions - 4 servings

Recipe Cooking Bulgur with Vegetables

Ingrdients:

Bulgur - 1/2 cup
Eggplant - 1 pc.
Juice lemon - 1 tbsp.
Parsley - 1 beam
Garlic - 1 teeth
Pepper sweet red - 1 PC.
Mint - 1 beam
Olive oil - 3 tbsp.
Bow Red - 1/2 PC.
Salt to taste

Cooking:

In a small skewer, boil 1 cup of water, snatch Bulgur. We decrease the heating and prepare until the fluid absorbing.

Pepper and eggplant rinse. We lay out in a heat-resistant form (unload it to the foil, so that there were no difficulties with its laundering) and baked in the oven heated to 240 degrees before the appearance on Pepper Pepper (it needs to turn over from time to time).

After baking, peppers put in a plastic bag so that it will "sweat" there, leave for 20 minutes, after which it is easy to remove the skin from it. Skin remove from eggplant. Puffed vegetables with a knife.

In the Saladka mix Bulgur, baked vegetables. Rubym leaves of mint (without hard stalks), parsley, onions and garlic. We add to the salad, we water olive oil and lemon juice, salt. Let's give a slightly broken and submit.

Many people for years are not introduced into their diet products, which are also very tasty, and can enrich the body with a whole complex of element and vitamins, because of the inability to prepare them. One of these options is Bulgur. It is only necessary to know about all the most common ways to prepare.

In this article, you will learn how to make Bulgur crumbly, basic recipes for making step-by-step and proportions.


Selection and preparation of ingredients

Initially, it should be noted that, contrary to a common opinion, this lap does not represent any overseas product. It is just the grain of wheat, the crushing process and received, thanks to special heat treatment, a certain nut taste.

The selection of the Bull Travel is directly dependent on the dish you want to cook. For example, a variant of a large grinder is used for the pilament, and for the meters or salads, you need to stop your attention on the opposite variety. If there is a need for independent garnishIn this case, use the grinding of the middle grinding.


How to cook?

Both taste, and the preservation of useful properties directly depends on whether the cooking process was correct. According to experts, in this case there are two most common options: roasting in oil with subsequent boiling, as well as cooking for a long period of time. The first option is distributed in Russia, and the second is often used in the countries of Central Asia.

As for the time of preparation, there is no accurate indicator in this case: oscillations are observed from 8 to 15 minutes.

Those mistresses who often use this ingredient for dishes are noted that it is possible to judge the readiness in the case when the cereals fully absorbed water.


The criteria that influence the cooking process is:

  • the number of cereals used;
  • power of fire;
  • the material from which the saucepan is made for cooking.

It is also not recommended to wash the croup in order to avoid its subsequent swelling. If this option contradicts general rules Sanitarians, you can use alternative options: slightly packaged on a split frying pan or for a couple of minutes to put in the microwave oven.


With vegetables

Any garnings with vegetables are perceived by many as a real storehouse useful vitamins. There is a sufficient amount of Bulgur preparation options, one of the most common, among which is Turkish soup. In order to cook the dish, the following components will need:

  • 150 grams of lentils and Bulgur;
  • about 2.5 liters of purified water;
  • 2 tbsp. spoons (without a slide) tomato paste;
  • 50 g of dried vegetables (you can buy ready-made mixes in the store);
  • 1 tsp by dried mint and basil;
  • 2 tbsp. Spoons of paprika (you can use the seasoning both in fresh and dried).

At the initial stage, lentils is soaked for several hours in cold water, and after that it is thoroughly washed. The prepared product is laid out in a saucepan, poured cold water And communicates to boil. After that, the seasonings are added: the driving of basil and mint, tomato paste, paprika, as well as vegetables.

The next stage is reduced to inclusion in general composition Bulgur dishes. The soup must be salted and boil until the Bulgur becomes completely soft.

This dish is obligatory together with a finely chopped greens, as a supplement, depending on individual taste preferences, you can use the inhabitant of medium fat.


If there is a desire to organize a definable day in the Turkish style and prepare appropriate dishes, it is recommended to pay attention to the Turkish salad, the main ingredients of which are:

  • more than 2 glasses of Bulgur (it is best to take a grinding grinder);
  • 1 bunch of medium thickness of parsley, mint and green bows;
  • 3-4 pieces of green pepper (it should be medium thickness) and tomatoes;
  • 2 medium size lemon;
  • half a teaspoon of red and black hammer pepper;
  • about 100 ml of olive oil;
  • a glass of filtered water;
  • about 1 tbsp. Spoons of well-tested Bulgarian pepper.


Bulgur is poured warm water, well mixes and leaves for a couple of hours for swelling. At this time you need to prepare vegetables. Tomatoes are cut by cubes, all greens, as well as peppers, should be chopped as finely as possible.

The lemon juice is extruded in a separate, specially prepared container, vegetable oil is added to it. Also added to the components is also added to the paste from peppers, all other seasonings and everything is thoroughly mixed.

The resulting sauce is used to refuel Bull. Tomatoes are added to the bottom of the dish, as well as chopped greens. All ingredients are refilled with sauce and are thoroughly mixed.

In order for salad to acquire the most attractive taste, it is necessary to give it to brew for 20-30 minutes.


A real vegetable bomb is Bulgur, to prepare such products:

  • no more than 200 grams of Bulgur;
  • 1 sweet peppers and medium magnitude eggplant;
  • 2 small tomatoes (it is better to give preference to red, not yellow varieties);
  • 1 jar olives (it is better to give preference to food without seeds);
  • 1 medium largest parsley bunch;
  • a couple of branches of the basil;
  • 30 g of butter and soy Sauce.;
  • 20 g. Olive oil.


The initial stage of preparation is reduced to the fact that in a pan, without adding any fat, it is frying the backed-sliced \u200b\u200beggplants, tomatoes, pepper, as well as olive oil are added to them. Approximately 5 minutes after the start of preparation, the vegetable mixture is removed from the fire, it is shifted into another container, they are added to the mugs of olives, as well as basil.

In the pan itself, it is initially necessary to put butter, Bulgur, add a certain amount of water. The dish is preparing until it does not occur full evaporation of water. Pre-prepared vegetables, chopped parsley are added to the finished croup; Everything is refilled with lemon juice and soy sauce.

The dish is removed from the fire and is insisted for 10 minutes to purchase the necessary taste and aroma.

In a slow cooker

The number of people who prefer the preparation of most products is not in traditional dishes, and in a slow cooker constantly and largely increases. Dishes, the first-base of which the Bulgur performs in this case are no exception. One option can be a spicy Bulgur with chicken. To obtain a dish, you will need:

  • about 150 g Bulgur;
  • 350 grams of chicken fillet;
  • 4-5 cloves of garlic;
  • 100 g almonds and kuragi;
  • 1 h. turmeric and coriander;
  • some salt, cinnamon and ground black pepper.


In order to prepare a dish, a slow cooker must be turned on on the mode most suitable for baking. Initially, garlic cloves missed through the press, butter is added and everything is prepared for 5 minutes. The chicken fillet is washed, slightly mocking with a paper towel is cut into small cubes or stripes.

Kuraga initially enhanced boiling water and chopped finely. Almonds are also worth cutting as smaller plates as possible. To pre-prepared garlic, add meat, dried fruits, as well as Bulgur. After 5 minutes from the beginning of cooking, all the ingredients are poured with water, they are satisfied, after which the lid must be omitted again. The dish is prepared for another half an hour, while it is important not to replace the mode itself.

When the dish is filled with almond, depending on its requirements, you can decorate the dish on the basis of our own plans.


Many people think that with the help of a slow cooker you can prepare only dietary, and therefore, not very naked dishes. Bulgur with meat is one of the exceptions. In order to create such a product, you must use the following ingredients:

  • about 250 g of Bulgur;
  • polikylogram of beef;
  • 50 ml of vegetable oil;
  • replopaty bulb average size;
  • greens (its choice depends on the personal preferences of culinary, as well as those for whom it is preparing);
  • approximately 120 grams of prunes;
  • small carrot root;
  • spice.


Pre-washed meat, sliced \u200b\u200bnot too large pieces, shifted into a slow cooker, is poured by several glasses of cold water. A bulb is added and the mode required for the preparation of soup is displayed. Preparation lasts for 30 minutes. The meat is taken out, the broth is poured into a separate container. After in a slow cooker, the oil is poured, lay the sliced \u200b\u200bbulb and are all delivering.

At the next stage, finely chopped prunes occurs (in order to avoid bitterness, it is necessary to pre-shock it in warm water for 20 minutes) and cereals. Everything is preparing for another 5 minutes; At the final stage, the addition of broth, spices and carrots occur. The cover is lowered and the cooking mode is replaced by the option that is used in the cooking pylon.

The dish is prepared for about 30 minutes. Before feeding it, it is necessary to sprinkle finely chopped greens.


What are they eating?

Bulgur can be deservedly called a universal product, since almost any products can be used as a supplement to it. Initially, it should be noted that it is infrequently possible to meet options for the preparation of this cereal with fish, as well as various seafood.

Those who have tried to experiment in this direction notice that the result obtained can only please true connoisseurs of such a category of products. If the desire to spend the experiments in this direction are present, it is quite possible to create a dish that can like.

The indisputable leader in combination with Bulgur, and vegetables are. Moreover, regardless of whether the cooking process will be underway using the appropriate components or fresh vegetables will be fed to the side dish, for example, in the form of salad.


Different varieties of meat (in fried, in boiled, and in stewed form) can also give the Bulgaru additional flavoring qualities. No matter how paradoxically, for many, it may sounded, the product in question can be used and as a basis for dessert, which means that the combination with fruit can also be questioned.

Thus, Bulgur acts as a real universal product, which is appropriate to apply in order to prepare various dishes.

Recipe for making Plov from Bulgur from Ilya Laberson See next video.

Bulgur, or Mediterranean rice, has become quite popular, especially among people who adhere to the right and healthy nutrition. And this is not surprising, since this cereal has many useful substances in its composition.

In addition, it consists of "slow" carbohydrates, which does not lead to an intensive laying of fat.

Crupes when cooking is difficult to weld and does not lose useful substances. It is perfectly combined with vegetables, meat and greens. Present to your attention various recipes Cooking Bulgur with vegetables.

Step-by-step recipe

The cooking of this dish does not take a lot of time from the hostess, and also pleases with its easily and low-calorie.

How to cook Bulgur with vegetables:


When filing, you can decorate the dish of greens.

Recipe Cooking Bulgur with Meat and Vegetables

Groats excellently comes to any kind of meat. Food is delicious and fairly satisfying.

Cooking dishes - 90 minutes.

Calorie - 381 kcal.

Step-by-step recipe:

  1. Cut the meat into small pieces and fry it in a frying pan before the appetizing crust.
  2. My thorough and clean vegetables.
  3. Cut the bulb with half rings, carrot straw, pepper - stripes. First, fry onions with carrots, and then add pepper.
  4. In the pan, shift fried vegetables and pork, pour them with water and something about an hour.
  5. We rub the tomato on the grater, put the spices and chopped garlic. They need to be added to a saucepan with meat and vegetables. Salt.
  6. Suck the Bulgur and plunge water so that they obtain their ratio 1: 2.
  7. Prepare for 15 minutes with not closed lid. Before softening cereals.
  8. When feeding a dish, decorate greens.

For cooking it is not necessary to take pork. Excellent rich taste of food also gives lamb to the bone.

Bulgur with vegetables and chicken

This dish is great for fast lunch or dinner. The hostess will certainly please the fact that cooking does not take much time, and the result is fragrant and very tasty food.

Duration of cooking -1/2 h.

The number of calories per 100 g - 216 kcal.

Step-by-step recipe:

  1. Cut the pepper with cubes, and the bow with garlic is crushed. Carrots cut into cubes.
  2. The chicken chicken fillet is roasted on vegetable oil until the appetizing crust appears.
  3. Space the bulb, carrots and pepper about 10 minutes.
  4. Pour Bulgur into a frying pan to vegetables. Mix thoroughly and add spices with garlic.
  5. A tomato paste is placed in a frying pan, fry for another 1 min.
  6. Water flows. Salt and add roasted chicken fillet.
  7. I bring a dish to a boil, after which it must be kept on a small fire of about 20 minutes so that the boulars prepared.

When filing Bulgur with vegetables and chicken, decorate greens.

Bulgur with vegetables in a slow cooker

The dish cooked in a multicooker is obtained fragrant and crumbly. In addition, the cooking process does not take a lot of time.

Cooking time is approximately 70 minutes.

Calorie dishes per 100 g - 350 kcal.

Dispatch Dishes Stepshop:

  1. Vegetables need to rinse thoroughly. Clean the onions with carrots.
  2. Large carrots large, grind the bulb, and chopper cut into cubes.
  3. Sunflower oil is placed in the device's bowl and the "frying" or "baking" mode is turned on. "
  4. Add chopped peppers, carrots and onions, fry them for 15 minutes, without closing the covers. Do not forget to mix vegetables well.
  5. Bulgur is thoroughly rinsed.
  6. Then pour water and bring it to a boil.
  7. We change the program from "frying" to "porridge". Add a cereal and salt to taste. Mix well, after which we prepare approximately 20 minutes with a closed lid.

Before serving, decorate the dish with greens.

How to make a salad of boulhog with vegetables

This salad is delicious and dietary. It can be served as an independent dish or like a side dish.

Cooking time - 25 min.

Calorie per 100 g of dishes - 105 kcal.

Step-by-step recipe:

  1. Groats is well washed and poured boiling water. At the same time, try so that the water level was above the Bulghig, 1 cm. We give the cereal to swell approximately 20 minutes, covering the pan with a lid.
  2. Tomatoes are cut into cubes, kinza and bulbs are crushed.
  3. Cooked in a salad bowl and add onion and coriander to it. Mix the mixture thoroughly.
  4. Tomatoes are put in a salad bowl. Add salt with spices. Fix with oil and linime juice and mix well.

Salat give breeding about 10 minutes so that Bulgur is soaked with juice and butter.

Pilaf with Bulgur and lamb

This is traditional turkish dish. Although the hostess will have to tinker with the pilaf, it turns out to be satisfied, tasty and surprisingly fragrant.

The cooking time is 80 minutes.

The number of calories is 550 kcal per 100 g of dishes.

Cooking recipe stages:

  1. Pre-nut is soaked for 12 hours.
  2. Meat is thoroughly washed and cut into small pieces, removing excess fat.
  3. Fail crawl in Kazan, after which I put lamb and fry before the appearance of a crust.
  4. Wash and clean the onions with carrots and grind them.
  5. Add to lamb vegetables, nut, as well as rings acute pepper. Pepat, salt.
  6. Stewed about half an hour, closing the lid and without stirring.
  7. The head of garlic is cleaned and fully placed in Kazan.
  8. Fall asleep in Tar Bulgur, and then water is added so that the fluid reaches the level of 2-folded fingers.
  9. Stew half an hour without stirring on low heat.

When filing, spices are added, for example, turmeric or barberry.

  1. For cooking soup experienced cooks And doctors nutritionists recommend using a large grinding cereal, and the side dish is small.
  2. Before cooking Bulgur, it is desirable to fry a little in a saucepan with butter. So the dish will acquire a "nut" fragrance.
  3. It uses creamy, grained or olive oil for its roast.
  4. For the preparation of cereals, it is poured with water so that they are in a 1: 2 ratio. So liquid is completely absorbed into the cereal.
  5. Bulchus cooking time is approximately 20 minutes. Try not to weld it, otherwise it will lose taste and fragrance.
  6. Dishes from this cereals are obtained more fragrant and soft when cooking in a slow cooker.
  7. When cooking salad, the cereal does not need to be boil. To do this, there is enough Bulgour to leave in the water where it will swell.
  8. Store the croup should be away from direct sunlight and high humidity. It is recommended to use hermetic glass containers.

Bulgur with vegetables perfectly suits people leading a healthy lifestyle, and observing proper nutritionDue to the content of valuable vitamins and trace elements in it.

There are many recipes, which include this cereal. These dishes are characterized by an excellent taste and aroma. They are served as the main dish, and the side dish.

Cooking the side dishes from fish based on the Bulchus. If you have already tried this cereal, then, most likely, she fell to taste and in the soul. Not surprising. Bulgur is incredibly tasty, always gets crumbly, prepared in a matter of minutes.

A good question - how to cook Bulgur on the side dish?

And he is ideal in order to start culinary experiments in the kitchen. We offer this and do.

But first listen to the advice.

How to cook Bulgur, tell me for those who will do it for the first time. He is preparing the same as the usual cereal. Namely: take 1 proportion of cereals, 2 - water. Slightly saline and boil until readiness. it classic recipe, we change it a bit.

Garlic do not be afraid to use a lot. A sharp garnish will not work. Rather, piquant. Moreover, the creamy oil will destroy all garlic bitterness.

But the greenery should be a lot. Dill with bow possesses a unique property. Under the action of a hot couple, they become still rich and fragrant.

Last advice: When lay out the boiled bull on the pan, do not break. It is very important that the egg mass is wolping every grain before reaching ready. And constantly interfere. Work only with a wooden device.

The proposed garnish is the perfect thing to serve with fish dishes. It can be fried, baked or stewed fish. Although, the baked or stewed meat is also suitable.

Garnish from Bulgur, Cooking:

Step 1.
We start with Bulgur. We will cook a little non-technology. In Kazan, pour water and warm it, but not to a boil. We add salt to taste, some vegetable oil and a croup. Cover the lid. Cook on medium heat until it boils. After the fire is reduced. Cooking further Bulgur on the minimum fire for about 10 minutes. After removing from the stove, we rocked the cauldron with a towel and leave for 20 minutes.

Step 2.
While Bulgur rests, we will deal with the rest of the ingredients. Garlic (use it more) Clean and cut finely with a knife.

Step 3.
On the roasting laying the butter and calm it.

Step 4.
We spread in the pan into the oil of crushed garlic and, constantly stirring with a wooden device (with a spoon or blade), forbid to change the color.

Step 5.
Next, lay out quickly cooked earlier Bulgur to garlic on a frying pan. Mix.

Step 6.
Now we work very quickly. On Bulgur, we pour one egg first and quickly begin to mix all products on the rookery. Mixed? Quickly pour the second egg and mix again with a spatula.

Step 7.
It is necessary to stir until the egg is captured. It turns out a beautiful side dish in a frying pan. But he is not ready yet.

Step 8.
Finely cut a dill with a green loaf (it is better to do it in advance).

Step 9.
Quickly lay out the greens with a bow over the boulhon and cover the lid. Fire is turned off already. We leave on a hot plate for 10 minutes under the lid.

Step 10.
It remains only to serve. Well, of course, and cook fish dish. Tasty, beautiful and fragrant dish.

Required ingredients:

bulgur (1 cup),

lean oil (50 ml),

water (1.5 glasses),

butter (50 grams),

garlic (3 teeth),

egg (2 pieces),

dill (50 grams),

green onions (30 grams),

salt (taste)

Complete recipe with som and Bulgur

Garnish from Bulgur and Vegetables

Bulgur, in fact, is wheat, which is why there are all the beneficial properties of wheat grain in this croup. The analogue of the Bulgur is a jacket, which is made by a similar recipe from barley, but not written.

It is steaming that gives the cereals a unique aroma and taste. Bulgur is absorbed by the body even better than whole wheat grains. It is recommended to use:

  1. Those who want to lose weight.
  2. People with impaired metabolism.
  3. Sick diabetes.

The regular use of Bulgur contributes to the essential strengthening of the walls of the vessels, as well as the heart muscle.

The indispensable quality of Bulurh is that it contains little carbohydrates, but it has all those nutrients, trace elements and vitamins, as in raw wheat.

Bulgur satishes perfectly, it charges the energy for a long time, they are not corrected from him.

This cereal has a beneficial effect on the nervous system, nourishes hair and skin.

Bulgur - source phosphorus, the content of which exceeds the amount of macroelement in many other grain crops.

Lysinewhich is contained in the cereal, gives the Bulgarian antibacterial properties.

Cropa is well digested, the body fully absorbs it. Therefore, Bulgon is recommended to eat people who lead an active lifestyle.

Cellulosewhich rich in the cereal, perfectly cleans the intestines from toxic deposits that are going there throughout life. As a result, all harmful substances come out of the body, and all useful coming to the blood freely.

Another unique property Bulgur: Saturation, it is slowly converted into glucose, as a result of which the gastrointestinal tract works in normal mode due to the simultaneous fats and reduce blood sugar levels.

Bulgur in cooking

For garnings and soups, the croup is usually roasted in butter, it gives the dish stunning nut aroma. You can use olive, melted butter Or even sunflower, but it is in combination with a cream butter of a croup acquires its unique aroma and color. Bulgur is an excellent replacement with such a garnish, like rice and potatoes. Crup can not rinse.

Bulgur with meat and vegetables

This croup can be used even for cooking desserts. Bulgur is also good because it can be used as an independent dish.

IN armenian cuisine Bulgur is used to prepare dollars - cabbage rolls. Instead of cabbage taking grape leaves, and instead of meat minced meat - Bulgur, beans with onions, carrots and lentils.

How to cook Bulgur

  1. It is necessary to pour the collar with boiling water (1: 2).
  2. Pan to bite with a towel and leave for an hour.
  3. So the croup turns out very crumbly.

Cooked in Microwave Bulgur

You can also cook the barbe microwave. It is important to choose a suitable container, as the grains increase by 2-3 times during the preparation process. In this case, water must be taken a little less than in the ratio of 1: 2. Then you need to put a cereal in the microwave for 2-3 minutes. After that, the Bulgur needs to be left in a saucepan with a closed lid for about 15 minutes so that he "reached".

Excellent copier with the preparation of Multivarka Bulghog. You can use the "Porridge" or "buckwheat" mode.

You can apply the following recipe:

  1. In the "Baking" mode, you need to fry the cereal on the creamy oil.
  2. Add boiling water, salt.
  3. Prepare Bulgur in quenching mode for 20 minutes.
  4. Then turn on the multicooker to the "heated" mode for another 7-10 minutes.

Bulgur in cosmetology

The beneficial properties of this cereals are applied not only in cooking, but also in cosmetology:

  • Scrubs for face and body.
  • Together with diverse oils, Bulgur is used to massage problem areas.
  • Porridge with honey and egg - an effective face mask, which has a rejuvenating effect, slowing the processes of aging.

Contraindications

Bulgur cannot be used to people whose body does not perceive gluten.

Since the Bulgur is a high-calorie product, you need to know the measure, otherwise everything is unnecessarily deposit on the waist and hips.

If there is an allergy to cereal, use this product is also not recommended.

Children Crupe can be used to eat from 1.5 years.

What is not to combine Bulgur

Useful properties of Bulhurh

If you judge the utility of Bulgu exclusively for its chemical composition, the picture comes out pretty good, for in this croup there is almost everything that a person can extract from food. Well, except for vitamin B12, except for. However, as is known, one single product is far from a full diet. Moreover, even if the Bulgur is only twice a day (daily!), Yes, and even solid portions, then you can repel yourself a good "dowry" in the place where legs grow from. But we will not replace the entire former diet to replace Bulgur ...

So, how is Bulgur useful?

Bulgur is good in that it has a practically a complete spectrum of group B vitamins (except for the B12). And this means that people who use this product are remarkably transferring the nervous stress and any trouble in life.

In addition, this cereal contains a fair amount of fiber. Well, and the main task of the fiber in our body is "general cleaning" in the intestine. Moreover, with this "cleaning" from the body, exclusively toxic deposits are leaving. For fiber serves also and delicious food for our symbiotic microflora. As a result, the garbage leaves, and the beneficial substances go into blood freely.

Bulgur is perfectly saturated, but is quite slowly converted into glucose, which contributes to the normal performance of the body while splitting the fat reserves and reduce the level of sugar in the bloodstream.

In general, in Bulgur there is all the most necessary for the modern person - the croup can purify and saturate the human body without prejudice to the figure and health. Yes, and there is this product literally "penny".

Harm Bulhur

However, for some categories of people, Bulgur may be harmful, and not just harmful, but deadly!

It is primarily about those people whose digestive system is not able to digest gluten. Colecia - this is the name of this disease. Naturally, patients with celiac people understand that they can not be gluten. However, there are many people who do not even suspect that gluten properly spoils them digestion, causing meteorism, weakness and irresistible desire to sleep after receiving food.

In addition to all such useful quality, as an abundance of fiber, relates Bulgur in a category hazardous products For people with gastritis and other problems with the gastrointestinal tract in periods of exacerbation.

We have already spoken about overeating, but the additional reminder will not be superfluous (forgive you for the pun). Bulgur - does not apply to low-calorie products and during overeating still leads to the transformation of complex carbohydrates into fatty tissue. So keep yourself in your hands ...

Application Bulgur in Cooking

We will begin this part of our "presentation" with the fact that we denote the approximate age of this product - about 4 thousand years. During this time, Bulgur managed to win the love of Armenians, Azerbaijanis, Hindus, Turks and even Greeks. The cooks of these peoples know that from this product You can create everything that the soul will wish: from a banal porridge on the water to delicious Plov And lettuce "Tabule".

Unfortunately, the format of this article does not provide for a detailed description of the recipes for making dishes from Bulgur, however, to list some of them - our sacred debt.

Here is a short list of dishes in which Bulgur will be clearly not superfluous: soups, soups, tabula salads and "Kisir", garnish for meat and fish, stuffed vegetables And grape leaves, porridge with various additives and gas stations, as well as baking and all kinds of desserts. Yes, yes, honey, nuts, sugar, dried fruits and sweet syrups are remarkably combined with Bulgur.

In general, Bulgur is to you and flour, and cereals and porridge ... from the ax. Only more tastier!

What to cook from Bulchus?

Glycemic index (GI) - 45.

Calorie - 342 kcal.

Bulgur is a cereal obtained from stealied peeled wheat grain crushed by crushing. It has the second name "Mediterranean Rica". Applied by a person over 4,000 years. Wide distribution: in India, Mediterranean, in the Middle East. The production uses only solid grade grade. Recently, has become popular dietary product in Russia.

Beneficial features

The calorie content of Bulgur has little from other grain products, but chemical composition He has a great superiority over many croups. Vitamins: RR, A, B1, B2, B5, B6, B9, E, K, N, Bat-carotene, Holin. Minerals have 18 useful compounds, including potassium (410 mg), magnesium (164 mg), phosphorus (310 mg), iron, sulfur, chlorine.

The nutritional value of the Bulgur is marked with proteins (12.2 g), fats (1.4 g of which are 0.2 saturated), carbohydrates (57 g), food fibers (18.5 g). There are unsaturated fatty acids, mono- and disaccharides (54 g), ash substances, starch.

How to cook Bulgur: 5 cooking recipes

Leitin, glutamic acid, valine, lysine, etc. are present from the essential amino acids.

Sometimes this croup is unreasonably compared with a semolina or wheat flour. Unlike them, Bulgur is saturated with slow carbohydrates, which is very useful for health.

How affects the body

The presence of a large amount of fiber in Bulgure stimulates the activity of the intestine and provides the conclusion of slags. The low glycemic index does not provoke insulin jumps. Properties aimed at strengthening the heart muscle, vessels, stabilization of the nervous system are noted. Bulgur is useful for those who want to lose weight, as it activates the splitting of fats and saturate well.

Regular inclusion in the diet has a positive effect on the state of nails, skin and hair, slows down the aging processes. Increases energy potential, performance, stimulates the work of hematopoietic organs, normalizes metabolic processes, strengthens immunity. Improves the condition at elevated loads (mental, physical), helps in stressful situations.

How to choose

Bulgur can be chosen on the shelves of dietary products and in grocery departments. Going to the store, you need to decide on the purpose of buying. Bulgur is sold in different versions that are designed for certain dishes. The difference consists of the size of the grinding: from the small (coffee), similar to the bier, to a large (pelavlik), like rice grain.

If you need to prepare an independent dish, then you should purchase the largest. If you intend to apply into soups, salads - knock the smallest. Particularly useful is a brown bar.

Storage methods

Proper storage of cereals implies a container for bulk products or glass container. It is necessary dry and dark room. Bulgur does not lose useful properties up to 9 months from the date of manufacture.

What is combined in cooking

Bulgur is a universal product and is used in different ways. If you wish, they can be replaced in dishes rice, barley, cous. In the recipes of Mediterranean cuisine in front of the cooking barn in oil in oil. This method fully reveals the taste spectrum and gives the nut odor. In our country, as a rule, just boiled. Used as a side dish or a nutritional additive.

With Bulgur are obtained delicious polls, stuffed peppers, porridge, pilaf, soups. Combined with all the varieties meat products, including turkey, chicken, fish and seafood. Salads are harmonious with any vegetables, roots and spices (coriander, turmeric, cumin, cardamom, bergamot, oregano, black pepper). Groats are successfully connected in dishes with dried fruits, honey, pistachios.

Useful combination of products

The calorie content of dry bull is high - 342 kcal, but in 100 g boiled cereals, only 83 kcal is contained, which, when used in programs for weight loss, it allows you to observe the daily rate of the installed calorie content. This product is popular in diets, because it has a rich vitamin and mineral composition, it devies well in the hunger, gives strength, cleanses the body, burns fats.

To reduce weight use with fresh vegetables And greens (green onions, dill, parsley, kinza). Especially tasty with eggplants, zucchi, pumpkin, green peas, beans, shrimps, suluguni, cheese. Bulgur is used for the preparation of the kitlet, apply in the form of fillings for cabbage rolls, pepper, they stuffed fish. Low-calorie diets are popular, vegetable soups, pilaf and stew.

Contraindications

Application in medicine and cosmetology

Bulgur is recommended to include in the diet to stimulate intestinal motorcycles, acceleration of metabolism, cleaning the body. It is appointed for anemia, hypertension, with reduced immunite, problems with the cardiovascular system. Used to remove neurosis, stress.

IN folk medicine During the period of rehabilitation after severe diseases and at high physical exertion, a cereal decoction with honey is used. Hot compresses from non-glare cereals are treated bronchitis and sinusitis.

In cosmetology, it is recommended to use Bulgur to improve the condition of the skin and face colors. The decoction is popular to strengthen and improve hair structure. Corridge variety turns on in body scrubs. In combination with essential oils, used in anti-cellulite massage. Porch S. egg protein And honey is an effective rejuvenating mask for the face.

Bulgur

Groats Bulgur appeared on our shelves relatively recently. However, if not going into details, it was before. Just called "Wheat Sich" or "Crushed Wheat". Although, technically, these are different products. Qualitative organic Bulgur is crushed wheat milk ripeness, and in no way. In Sonych, there was all the same as on flour, that is, having sleek solid grains. By the way, there is a certain meaning in the use of rubber river, and Bulgur is considered more useful than the Porch "Artek" or just crushed wheat.

Useful properties of Bulhurh

Wheat of dairy ripeness is especially rich in vitamins of group V. It contains them all except the "animal" B12. But Bulgur is rich in vitamin K, RR, carotenoids. It contains microelements - calcium, potassium, phosphorus and iron. Of course, the content of microelements of the cereal is inferior to "champions" in this area - dairy products and seafood, but such a porridge will be useful as a garnish than the usual white rice.

Calorie Bulgur - from 340 to 360 kcal, depending on the degree of drying and varieties of wheat used. But the statement about the "small amount of carbohydrates" is no more than the myth. In 100 g, the cereals contain 56-60 g of carbohydrates. This is, of course, less than in Macarona and White Rice, but still not suitable for a low-carbon diet. However, Bulgur contains "correct complex" carbohydrates, and can become good product Nutrition for those who seek to reduce weight with a balanced diet. In addition, the porridge from the Bulchus contains fiber, and contributes to the establishment of digestion, and cleansing the intestine.

In cooking, this croup is used almost as well as the usual white rice. This porridge, together with onions and carrots, stuff peppers, add it to baked eggplant and fried zucchini, used cooked on water like a side dish to meat and fish. And the Bulgur is eating as an independent breakfast, and the main dish, usually together with bean, spices and stewed vegetables.

Use this cereal and in home cosmetology. From it prepare scrubs on the manner of coffee or saline. Bulgur along with any suitable oil is used to massage problem areas in the shower. A cooked porridge along with honey and eggs are used as a mask for fading neck skin. Masks make a course of 12 procedures, every evening, after careful warm-up in the bathroom.

This product in Ayurveda is considered to be "winter" and "warming up". Indians argue that Bulgur with spices to eat well in winter, as well as in windy weather in the warm season. But the hot summer he can cause overheating. Although, perhaps, the opinion of the "Fiery Wheat" is associated with a large number of spices used by Indians, and not with the properties of Bulgur himself.

Harm Bulhur

Contrary to general opinion, Bulgur can be quite harmful. First of all, this product may contain gluten if cooked from ordinary wheat. This vegetable protein is a serious allergen. Moreover, most adult people do not know about allergies on it. If, after eating wheat products, you are tormented by meteorism, diarrhea and weakness, perhaps allergic to gluten is also with you. In any case, the atypical symptoms after meals - the reason is not to play in "Guess what disease I have", but consult a doctor.

Bulgur may not be such a good weight loss product if a person tends to overeat. There is a porridge for breakfast, lunch and dinner in large quantities - not the best strategy. If you reduce weight, limit the seed portions pair. Bulgur is not recommended for gastritis with increased acidity, and various inflammatory processes in the gastrointestinal tract, including when inflammation of the mucous membranes of the esophagus.

Especially for Your-diet.ru - Fitness coach Elena Selivanova

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Bulgur - the benefits and beneficial properties of Bulgon cereals

Bulgur - Groats, well-known in Eastern countries, there is one of the most common garnings for meat, fish and vegetable dishes. Bulgur is nothing but wheat, assembled during the period of dairy maturity, dried, purified from bran and crushed. In the appearance of Bulgur reminds corn CrupAnd during cooking, the croup increases in the amount of three times, which makes this kind of cashie very affordable and economical.

What is the benefit of Bulgur cereals

Given the fact that Bulgur is, in fact, crushed wheat, we can say that all the beneficial properties of wheat grain are preserved in this croup. Bulgur is saturated with vitamins, especially group vitamins in (B1, B2, B3, B4, B5, B6, B9), vitamin K, E, beta-carotene, microelements (phosphorus, iron, selenium, copper, zinc, manganese, potassium, sodium , calcium). Also, the croup contains unsaturated fatty acids, saccharides, ash substances and fiber. Calorie dry product 342 calories per 100 g

The regular use of Bulgu is favorably affected by the state of the nervous system, for which the group vitamins in the most important and, perhaps, the main "food". A large amount of mineral salts contributes to the recovery of metabolism, makes skin and hair more "alive." The complexion acquires a healthy shade, hair becomes more shiny and grow well.

By the way, the correct diet and healthy food - One of the most basic "stones" in the foundation of good health, well-being and excellent appearance. Introduction to the diet Crupes of Bulgur will allow you to saturate the organism with the necessary and useful substances, not worse than the vitamin complex from the pharmacy.

Bulgur - refers to cereals that are easily absorbed by the body and are finely digested, without weighting the state, so dishes with Bulgur are often found in the diet of athletes. This circular people of difficult professions and those who are constantly related to large physical exertion are especially useful.

Like many "overseas" products, Bulgur is badly leaving in our country due to the fact that the hostesses do not know which dishes can be cooked with this cereal. In the east, Bulgur is an integral part of such dishes as "dolma" (dish resembling cabbage rolls, meat, boulhurs and grape leaves), Tabule salad. With Bulgur also stuffing peppers (using a croup instead of rice). In most cases, instead of potatoes and rice to meat and fish dishes You can apply Bulgur, it will make food only tastier, more useful and easier for assimilation.

Only calorie content can be attributed to lack of cereals, which is higher than from other croup (buckwheat, rice). The dieties often bypass Bulgour with their attention, perceiving this croup as a source of unnecessary calories. However, during a diet and for the purpose of slimming, Bulgur will be an excellent assistant if you boil the barbecue in a large amount of water and use small portions. The high fiber content will allow the "clean" the body, and causes a sense of saturation when eating even a small portion of porridge.

How to cook Bulgur

Bulgur is prepared not as an ordinary porridge, a dry cereal is fried in front of cooking, and then water is added, in the ratio of 1: 2, the porridge is brewed, under a tightly closed lid.

How to cook Bulgur on the side dish

How to cook porridge bulgour on the side dish

My dear friends, I have an unusual porridge today in the menu, it is preparing from Bulgur cereals. Until recently, I myself did not know about such a cereal, but I saw it in the Metro, I decided to buy and cook.

But how, I did not know yet, there is a new breakthrough for me. Of course, it was possible to just pour water and boil, but after all, I decided to study information about it and its preparation, suddenly there are any features.

And I was right, there are features. Considering them, I prepared a delicious, unusual and exotic porridge. But before you tell you how it is preparing, let's get acquainted with this cereal to start.

Crupes Bulgur what it is

Groats Bulgur is actually wheat groatsMade from wheat solid varieties. To be even more accurate, it is a whole wheat grain, purified, partially cooked and dried. It contains a large amount of fiber, squirrel and completely small fat.

If you follow your figure, you can easily eat it in food. The value of such grains is that it has a low glycemic index, which makes it excellent food for people suffering from diabetes.

This is a wonderful low-calorie vegetarian food ingredient, popular in Armenian, Assyrian, Kurdish, Syrian, Israeli, Jordanian, Palestinian, Lebanese, Turkish cuisine, as well as the Middle East and Mediterranean.

But for those who adhere to a gluten-free diet, such a cereal will not suit due to the above - the presence of a large amount of fiber.

How to cook porridge Bulgur on the water

Bulgur porridge is boiled on the water. You can, of course, cook it as a conventional camp, but many sources are recommended to start it to roast on the butter, then it acquires a special taste.

Well, let's start cooking it. Take one glass of cereals. Do not rinse. Paws to the pan with melted butter, take it about 50 g. I own 2-3 minutes.

Further cooking depends on where you will cook in a slow cooker or on the stove.

Bulgur Porridge in Multicooker

If you plan to cook in a slow cooker, then you can fry a croup, boil the water in the kettle. Pour roasted grain into a slow cooker, add 2 tbsp. Boiling water and salt to taste. I have a Moulinex multicooker, so after blocking the cover, I turned on the "rice / cereal" function and prepared for 20 minutes, although it is possible for 15 minutes.

Porridge Bulgur Cooking on the stove

On the gas stove Bulgur is preparing approximately the same. In the saucepan, bring to a boil 2 tbsp. Water, salt and pour rooted grain there. In this case, keep in mind that the cereals very quickly absorbs fluid, so you need to constantly stir it up so that it is not burned. I bring porridge until readiness is about 20-25 minutes.

All the porridge Bulgur on the garnish is ready. Outwardly, it resembles a barley, only smaller grains, and unlike her it is very soft. Each tag separately, the cassette of it will not work out.

This time I filed a gully beef to her, but it is quite possible to replace it. pork biscuit with sour cream or some more securities. If you like milk dishes, then just fill with milk, in general, options to file a lot to Bulgaru and for every taste.

Enjoy all appetite, creative success in the kitchen, a lot of delicious and interesting recipes!

I wish you all happiness, Natalia Murga

I wonder what porridge is in my head? - Pearl, of course. Look, how many pearls give out!

Garnish from Bulgur - Step by step photoezpt

Rubem beds with a bulb, on medium or large grater grinding carrots. Heat the frying pan set on the middle fire, we melt the oil and 10-12 minutes, periodically stirring, prepare the refueling.

Suck in the pan of Bulgur, it is about half a minute, mix that the cereals absorb the oil and vegetable juices.

We fill 2 glasses of boiling water, salt, pepper, stirring up to boil, after which we cover a tightly cover and we leave the side dish on a weak heat for 12-15 minutes. That's so simple we get a wonderful garnish to almost any second meat or fish.

Garnish from Bulgur (step-by-step photo Recipe) - Vashkus

Bulgur is a universal cereal and for basic dishes, and for soups, it is combined with many spices and products. But now I will describe how the Bulgour is easier to cook for the side dish.

Energy value:

On 1 portion

Used technique:

Pan

Ingredients:

Step-by-step instruction:


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Bulgur - 7 Cooking Recipes

Today, the recipes for cooking Bulghurs are a lot. This is an incredibly satisfying and tasty croup used in various dishes: soups, salads, side dishes and even desserts. Bulgur is popular not only in his homeland in the countries of the Middle East, but also in Europe, where he is considered a crop with a thousand-year history and amazing taste.

Groats Bulgur - Simple Cooking Recipe Garnish

Even a beginner hostess will be able to prepare Bulgur. We will need: 400 ml of water (approximately 2 tbsp.), A glass of cereals, butter (50 g) and salt.

For cooking, we put the dishes with a thick bottom. So the cereals will not burn and can fully reveal its fragrance during tomation. A piece of cream oil is laid out in the container and the Bulgur is put on it.

Cropa must languish in oil for 1-2 minutes. After that, water is poured into the tank, and porridge is brought to a boil. When the croup boils, it is necessary to reduce the fire. During this period, salt is added to taste. Bulgur is boiled from 15 to 20 minutes. The finished dish is considered when removals resembling holes appear on the surface of the porridge. This means that the extra liquid from the pan evaporated and the Bulgur is ready to use.

Instead of creamy oil, you can use sunflower or olive. But the most delicious Bulgur on the side dish is obtained precisely with butter.

Before cooking, the croup is not soaked and is not washed. It should be borne in mind that in the process of cooking, the Bulgur increases in size up to 3 times, so the preparation capacity is better to choose more.

Pilaf with meat from Bull

Pilaf with meat from Bulgur is very popular in India and Turkey. Unlike traditional pilaf with rice, this dish It turns out more juicy and fragrant.



Required ingredients:
  • Crupes - 2 tbsp.
  • Pork clipping - 400 g.
  • Carrot - 1 pc.
  • Onions - 1 pc.
  • Meat broth - 600 ml.
  • Salt salt - 1 tsp.
  • Sunflower oil - 7 tbsp. l.
  • Dill and parsley - 1 bundle.
  • Garlic - 3 teeth.
  • Barbaris - 1 tsp.
  • Hvel-Sunnels - 1 tsp.
Step-by-step preparation instructions:
  1. Carrot and onions cleaned from husk, washed and cut into cubes with a size of 1 * 1 cm.
  2. Casanes with a thick bottom put on fire, when the capacity is sufficiently heated there it is worth pouring sunflower oil.
  3. In well-heated oil, first roasted the cut onion, then carrots. After roasting, vegetables are pulled out of the dishes.
  4. In Kazanoks with butter, where carrots and onions were pre-roasted, pre-cut pork is laid out and roasted until half-ready.
  5. Then the roasted onions and carrots are added to the meat, as well as salt and spices. Everything is fried 3-4 minutes to disclose the taste of spices.
  6. Share in the Croans and pour it with broth. In the absence of meat broth, it can be replaced by conventional water.
  7. After boiling, the fire is at a minimum, so that the pilaf languished. Tightly close the cap of the Kazanka.
  8. After 10 minutes of the boiling, we add a pre-cleaned garlic to the pilaf and again closed the lid.
  9. After 7-10 minutes, the pilaf is ready to use.
  10. Before feeding, perturbate the dish of finely narrated dill and parsley.

Not only pork can be used to prepare this dish. Basket perfectly combines lamb, chicken and beef.

Salad with Bulgur

Salads with Bulgur are distinguished by piquancy and sophistication. They can be served both independent meals, as well as side dishes.

For the preparation of cold salad, 2 tomatoes will be required, 1 cup of boiled bull, 2 cucumbers, kinza, green onions and chili pepper. Vegetables are cut into cubes, the greens is crushed with a knife. All ingredients are mixed with boiled porridge.

Next, you need to prepare a gas stamp of garlic salad, 4 tbsp. l. Olive oil, 1 tbsp. l. Balmik and 2 Art. l. soy sauce. All ingredients are mixed to homogeneity. Salad refueling refueling. Lovers sweet dishes It is recommended to add chili pepper in small quantities in the salad.

Warm salads with Bulgur enjoy in demand in the East. They perfectly quench hunger and serve as independent dishes.



For cooking washed salad Need: 1. bell pepper, 1 zucchini, 1 eggplant, sunflower oil, 1 cup of cereals, parsley, 1 shallot bow, salt and pepper to taste.

Initially, it will be necessary to bake the pepper in the oven in the foil throughout the half an hour. After baking from the vegetable, the skin is removed, and it is cut by cubes. Cook and eggplant cleaned, cut into cubes, salt to prevent the appearance of bitterness.

Fry vegetables on a preheated frying pan with oil until ready. Bulgur cook and mix with baked pepper and fried vegetables. At the end of the salad adds chopped greens and a finely chopped shallot bow.

Bulgur in Turkish

Sell \u200b\u200bto taste with salt and black pepper.

Recipe Cooking Bulgur with Vegetables

Bulgur with vegetables is excellent option Casual lunch or dinner. The main advantage of this dish is its utility, satiety and speed of preparation.

Required ingredients:
  • Crupes - 2 tbsp.
  • Carrot - 1 pc.
  • Zucchini - 1 pc.
  • Sweet pepper - 1 pc.
  • Green peas - 50 g.
  • Corn - 50 g
  • Creamy and olive oil for frying.
  • Salt and pepper to taste.
Cooking recipe:
  1. All vegetables, except peas and corn, are cleaned and cut with squares. Fry on olive oil until half ready.
  2. Vegetables from the container are pulled out by noise.
  3. A creamy oil is put on the dishes, the Bulgur pops up and falls around. Fry the croup no more than 5 minutes.
  4. Then, previously fried vegetables are added to it, the mixture is poured 400 ml of water and is brought to a boil.
  5. After 10 minutes, add polka dots and corn, cook a maximum of 5 minutes. Turn off the fire and leave the dish so that it is fill.

To prepare this culinary delight, you can use any vegetables. Good with cereals combine eggplants and tomatoes.

To give piquancy, porridge can be sprinkled with grated cheese or greens.

Preparing a garnish in a slow cooker



Bulgur can be prepared both on the stove in the saucepan and in a slow cooker. When cooking a side dish in a slow cooker, the creamy oil is melted in a cup in "frying" mode, then the cereals are laid in it, the "porridge or quench" mode is displayed.

When cooking in a slow cooker it is necessary to observe the proportion of 1: 2. For one part of the cereals take two parts of the water.

Soup with Bulgur

To prepare soup with Bulgur, you will need such ingredients as:
  • Crupes - 200 g
  • Chicken fillet - 200 g
  • Smoked Breast- 50
  • Green bow - 3 feather.
  • Dill - 3 twigs.
  • Shalot bow - 3 heads.
  • Carrot - 1 pc.
  • Pasternak - Half of the root.
  • Dried garlic - 1 tbsp. l.
  • Paprika - 1 tbsp. l.
  • Sumy ground - 1 tbsp. l.
  • Creamy oil - 40 g.
  • Salt to taste.
Cooking:
  1. Boulations are bore based on chicken fillet, dill and green bows.
  2. IN separate tank On a melted butter (take 20 g), croups with a mixture of all seasonings are calcined. Then the Bulgur is poured with broth and boiled up to half-preparation.
  3. On the remaining butter, the root of Pasternak, carrots and onions, sliced \u200b\u200bwith straws, are roasting. Vegetables are added to the broth.
  4. Get boiled from the pan chicken fillet, cut it together with smoked breast squares. Slend dried garlic And rolling on a dry pan for 3-5 minutes.
  5. The broth with Bulgur is bottled into the plates, the meat is laid out on top and the greens are sprinkled.

It should be borne in mind that it is impossible to leave such soup for a long time. Crupes very quickly absorbs fluid, so after 5-6 hours such a soup can simply turn into porridge. It is recommended to use this dish immediately after cooking.

Dessert from Bullur

Not only the first dishes, salads and side dishes are prepared from this popular Mediterranean cereals, but also desserts. Muffins can be cooked from Bulgur, which even experienced culinary will be filled with their taste.

We will need for cooking egg (2 pcs.), Milk (200 ml), sunflower oil (3 tbsp. L), whole grain flour (1.5 tbsp.), Bulgur (1 Art.), Bustyer for test (3 hours l.), Tyme leaves .

Initially boiled Bulgur. Then in the deep bowl before the foam, eggs are beaten with a whisk. Milk, sunflower oil, thyme leaves and cooled boiled Bulgur are added to the mass. Then flour is added and mixed. The dough is not easy to mix.

Silicone baking molds are lubricated with butter and filled with 3 quarters test. The pallet with forms is placed in the oven preheated to 180 degrees for half an hour.

Check the readiness of the muffins is better wooden skewer or match. If it is wet, then the dish is not ready and it is worth sending it to the oven for another 5-7 minutes.

How much and how to cook Bulgur in a saucepan?

Undoubtedly everyone who at least once tried porridge from Bulgu, with confidence, say that it is very tasty and nutritious, so in this article we will try more about to figure out how much time and how to make the Bulgur in a saucepan and a multicooker to the garnish so that he Received crumbly and did not merge during cooking.

How much do you cook the Bulgour in time?

The cooking time of Bulgur cereals on average is as many as most other croup, only a little the process of its preparation is different:

  • How much do you cook Bulgon on a garnish in a saucepan? In the saucepan of Bulgur, on average, you need to cook 20 minutes after boiling water in a saucepan.
  • How much time to cook Bulgur in a slow cooker? In a multicooker, the Bulgur needs to be prepared for 20 minutes in the "quenching" or "porridge" mode, after which it is left in a multicooker for another 8-10 minutes in heating mode so that it "reached".

Having learned how many minutes to cook Bulgur, consider further, how to make it properly in a saucepan, so that the porridge turns out to be crumbly, tasty and fragrant.

How to cook Bulgon on a garnish in a saucepan?

One of the key phases of cooking the crumbbed Bulgur in a saucepan is its preparation for cooking, so consider the entire process of cooking from training to cooking:

  • Measure the required amount of boulhon for cooking (based on the proportion of 1 cup of cereals for 4 portions).
  • Using a sieve, rinse with cold water and after the water strokes the water, shift it into a heated frying pan (in the pan there are 2 tablespoons of butter cream, vegetable or olive).
  • On average fire, fry the Bulgur in a pan before the appearance of a pleasant smell (on average 5-7 minutes). Roasting promotes improving taste and aroma of porridge, and also does not give grains during cooking.
  • Roasted Bulgur Put in the pan and pour boiling water (based on the proportion: 1 cup of Bulgur on 2 glasses of water). Add salt to taste (0.5 teaspoon without a slide).
  • After re-boiling the water in a saucepan, we reduce the fire on the minimum (water should not be boiled very much) and cook the croup 20 minutes until readiness. Pan cover with a lid during cooking.
  • At the end of the cooking we assign a saucepan from the fire and let me laugh a caress from Bulgu 10-15 minutes.
  • That's all! Boiled Bulgur on the side dish - ready! Now it can be served on the table.

Answers to popular questions about how to cook Bulgur

  • Do I need to wash the Bulgur before cooking? Wash the Bulgur before cooking is not necessarily, but if it indicates the manufacturer, you can rinse it in cold water using a sieve.
  • Do you need to soak Bulgur before cooking?

    Bulgur on the garnish

    Magnify Bulgur before cooking, no need. In some cases (if this recommends the manufacturer on the package) it can be washed with cold water.

  • What is the ratio of water and boulhon during cooking? When cooking Bulgur, it is necessary to observe such proportions: 2 glasses of water for 1 cup of cereals.
  • What time does Bulgur increase during cooking? During cooking, Bulgur increases 2.5-3 times from the initial volume.

In conclusion, it can be noted that knowing how deliciously prepare Bulgur in a saucepan, you can constantly use this useful and delicious barbecue for a side dish. Your feedback I. useful advicehow to cook Bulgur to the side dish, leave in the comments to this article and share it in social networksIf she was helpful to you.

Fritters from Bulgur and LentilsLentil to boil 35 minutes in 3 glasses of water until soft. Remove from the fire and drain some of the bravery so that the remaining liquid covers lentils. Add Bulgur, mix, Cover the lid and leave for 1.5 hours. Onions and garlic Fry on half oil to P ... We need: lentil - 140 g, Bulgur - 90 g, onion - 1 head, garlic - 2 teeth, seeds of the chummine ground - 3 h. Spoons, Coriander seeds are ground - 2 hours. Spoons , Mint chopped - 3 tbsp. Spoons, eggs - 4 pcs., Wheat flour coarse grinding - 3 tbsp. Spoons, oil olive ...

Lamb with BulgurAbout 1.5 kg of mutton pulp stew in a saucepan of unsconscious juice without adding oil for about an hour. Pour about 100 ml of red dry wine and sniffing for another 15 minutes. Add 200 grams of dried figs (cut on quantity), 15 pcs Cherry and 15-20 olives (better from a bone ... you need: 1.5 kg of lamb pulp, 100 ml of red dry wine , 200 grams of dried figs, 15-20 pcs Cherry tomatoes, 15-20 olives with bones, 800 grams Bulgur, 1 beam of mint, zest from one lemon, sea salt

Bulgur salad with feta and cedar nutsBulgur and 1/4 tsp Salts pour 250 ml boiling water, cover with a lid and leave for 30-40 minutes. In a bowl of olive oil and lemon juice, pepper and mix. Cutting into a cube, finely chopped onions and parsley, crush the feta, mix everything and fix half the refill ... : 100 g dry Bulchor, 1 cucumber, 2 tbsp. cedar Oreshkov, 1 tbsp. lemon juice, 2 tbsp. Olive oil, 60 g feta, 1/2 Salad bulb, 5 parsley sprigs, lettuce salad leaves or any others to your taste, salt, pepper to taste.

Bulgur with arugulathe onions are finely crumble and put out in olive oil, add bulgour mix and pour the broth and cook on medium heat, constantly stirring, pour cream minutes after 10 minutes, turn off the gas. It's a little to stand to add grated cheese to mix and give a little ... Read: Leek Shalot-2 pcs, Bulgour-Paul Glass, Cream-30 ml, Broth Vegetable 1 cup, any solid cheese GR 30, 1 Cucumber, Paul Poker Bulgarian, Lemon-1 Piece, A bunch of arugula.

Bulgur with champignons, onion and pileIn the pan heat a bit of olive oil. Fry on a small flap of leek (only the gentle part), minutes 3-4, to a soft state. You can also add a piece of butter - nevertheless it is perfect for the bow. On the first minute to splash wine, by 30-60 ... it will take: 200-250 gr. Bulhur, 200 gr. Champignons, 1 stem-row, 50-70 ml. White Dry Wine, Handful Ruhaw, Olive Oil, Sea Salt, Black Pepper Ground

Lentil Soup with BulgurIn a saucepan in which we will prepare the soup, melt the creamy oil. Onions clean me, cut into small cubes and send in a saucepan with oil. Passerum 5 minutes 5. To Luka add tomato paste (I used frozen tomatoes), a finely chopped chili pepper and ... it will take: meat broth - 1.5 liters, Bulgur - 100 gr., Red lentil - 100 gr., Onion - 1 PC. (large), butter cream - 2 tbsp, Tomato Pasta - 1 tbsp. l., Chile Pepper - 1 pc. (Little), Paprika hammer - 1 tsp, Dried mint - 2 tbsp., Salt.

Salad with Bulgur and Pea NutIf you use dry chicks in a salad, then it needs to be soaked in cold water overnight, and then boil to readiness. I had a dry chick. If you are canned canned, then leak on the colander and rinse. In a small saucepan boil water. Remove from the fire, add Bulgu ... It will take: for Bulgu: 2/3 cups of Bulgur, 1 cup of water, 2 tbsp. Long of fresh lemon juice, 1 tsp lemon zestFor salad: 1 jar canned pea Nut or 150 gr. Dry pea Nut, 1 small red bulb, 2 celery celery stem, 1 large cucumber…

Chicken Salad with Bulgur, Beans and VegetablesOur products: I chicken breast Cut into small pieces and roasted with the addition of spices for the bird. We cut tomatoes, pepper, greens, Chile. Polka dots, if fresh, drunk. Boil Bulgur. We drain the liquid from corn and beans. To refill, mix the vinegar, the city housing ... it will take: 300 g smoked (or baked, or boiled) breast, 1 cup of Bulgur (I think it will be good with rice, and with couscous), 150 g of red beans (canned or boiled), 150 g Corn (canned or boiled), 150 peas (boiled or canned ...

Bulguh Pilaf (Pilaf)In the fat frightened on a small fire, fry the pen and garlic, fry meat on a strong fire (chopped by small pieces). Pour and fry until soft chopped onions, add spice-grilled with a large salt, sliced \u200b\u200bby strips Sweet pepper, after a couple m ... Read: 3-4 portions, 1 tbsp. Bulgur "Fair", 300 g of lamb (blade), 1-2 bulbs; 2-4 Sweet peppers, 3-5 tomatoes (fresh or canned), 1 garlic head, 1 acute pen, 1 h

How to cook Bulgur - recipes from cereals with photos. What are cooking from Bulgur

l. Zira and Coriander, Black Pepper, Salt

"Home" - Turkish soup with Bulgur, stuffed zucchini, maccheroniSo "Turkish soup with Bulgur." Beautiful mixture from the company "Fair". In fact, you can make it up and yourself. Take equal parts of red lentils and boulhogs, add dried tomatoes and onions to them (you can use fresh). Spices are also available - pepper and turmeric ... We need: Turkish soup: red lentil, Bulgur, dried onions and tomatoes, spices (salt, black pepper ground and turmeric), stuffed zucchini: large white zucchini, 700g beef minced meat2 sweet green peppers, 1 white bulb, 1 fresh chili, 4 cloves of garlic, green ...

Groats Bulgur - interesting and useful productwhich has recently appeared in stores.

How to cook it right and delicious and is it worth it? This question is asked by those who have not yet tried porridge. Definitely stands!

And from our article learn about the benefits of this product and how to prepare Bulgur on the side dish.

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Crooked this has an interesting story And in their food qualities, something exceeds the notorious rice and buckwheat. Bulgur - wheat cereals and therefore in its composition there are a lot of vitamin B6, folic acid, thiamine and niacin.

Also high content of selenium, potassium, phosphorus and iron. At the same time, it holds these vitamins and trace elements in the process of heat treatment, which makes it indispensable in the dietary diet.

Yes, and the taste of dishes from this cereals differ from the usual, she has a light nut flavor And very crumbly. At the same time, quite easy to prepare.

In the manufacture of cereals, wheat will crush and so receive three varieties of Bulchus: the largest fraction (cooler bulgur) is used for cooking and cooking soups, porridge, pills, salads. And the middle and small croup can be used in food after soaking, and is used as a side dish.

Take a variety of dishes from this cereals:, s, s ,.

The easiest way to cook Bulgur to the side dish is chuck In water without cooking. It turns out truly dietary dish, as 100 grams of dry cereals contain:

  • total 342 kcal;
  • 58 grams of vitamins, minerals and complex carbohydrates;
  • cellulose.

When bulging, the croup increases three times.

For cooking 100 gr. Garnish take:

  • 30 grams of bulgour cereals of fine grinding;
  • 200-250 grams of ordinary water in which you can add some lemon juice;
  • ceramic bowl, better with a lid;

Cooking:


With such a crude kush, you can serve vegetables, meat, fish, mushrooms, seafood. Pleasure and benefits are guaranteed!

Also, the raw broken croup is included in the famous eastern Salads Tabuli and Kisir. Food for beauties from "Thousand and One Night" rich in vitamins and very exquisite to taste.

The abundance of vitamins and minerals allows you to use such a raw nut and in cosmetology. You can make a mask from the working cereals, and the water in which the Bulgur swollen use to rinse the hair. The effect will be very good. Dry croup can be used as a scrub.

But if you wish, you can use universal methods from the boulhogo dishes.

Completely cook the Bulgur on the side dish, you will help you video:

Porridge porridge with oil: photo

For cooking using a gross fraction, butter, water, salt. It will take a small saucepan with a thick bottom.

Calorie 100 per gram - 454 kcal.

Ingredients:

  • ground grinding cereals - 100 grams;
  • butter creamy - 15 grams;
  • water - 250-300 ml;
  • salt - 2 grams.

Cooking:


Porn turns fragrant and crumbly. It may well act as an independent dish or with various additives.

In the process of its preparation, the cereal is thermal processing and fermentation, so useful substances and vitamins are saturated with the whole thickness of the grain, and their warge loss is insignificant.

Historically, the peoples of the Arabian Peninsula and Central Asia had in the composition of the Plov of Bulgur and still use it more active than Fig. Fashion in rice came from the east, but ordinary people had no money for the purchase of this product, and raise wheat in the steppes much easier than rice.

So rice became food rich, and wheat cereals remained in the diet of ordinary people. This is connected with undeserved "forgetry" Bulgur and the use of rice in modern European recipes in the preparation of Plov.

For a gross fraction need to fry first In the heated vegetable oil with spices, then add carrots, garlic, onions, tomatoes and pour water. Salt and stir until readiness.

How to cook pilaf from the Bulchus in Turkish, learn from the video:

Additional ingredients may be eggplants or meat. If a traditional pilaf must first fry meat (best lamb on a bone, but maybe pork, beef, chicken), and then add a croup to oil And all other ingredients.

And if vegetarian, then eggplants need to be added along with vegetables, after roasting the bull.

Another way to use welded cereals - adding it to mini. Traditional cabbage rolls and stuffed peppers will acquire a completely new emphasis if you add to the meat instead of rice to add a Bulgur ceremony.

By the way, in the Armenian culture, the traditional "dolma" - the polls of grape leaves consist of a mixture of meat and wheat cereals.

Hostess at a notes

  1. For the preparation of ordinary porridge better buying portion packaging Bulgur, it's easier to calculate the amount of water and the output of the finished dish.
  2. But for cooking Plov, Mince It is more convenient to use packaging by 1-2 kg with "loose" cereal.
  3. Very good this cereal combined with spices: Curry, Cumin, Garlic emphasize and complement the walnut taste of Bulgur.
  4. Bulgur can be prepared in a slow cooker.
  5. You can cook with water and salt in "buckwheat" or "porridge".
  6. Well, if you need to cook pilaf or pitch with vegetables, then:
  • pour on the bottom of the oil;
  • add carrots, onions, garlic;
  • pass the washed camp;
  • fill with water;
  • add seasonings to taste;
  • turn on the "Pilaf" mode
  • In a slow cooker, you can cook Bulgur different ways . The mode depends on the recipe. Sometimes you need to change somewhat - fry, sweat, etc.

    • Look at the video Cooking Bulgur in a slow cooker: