What is bulgur? This groats are very popular in the kitchens of the Middle East, the Mediterranean and India. It is made from wheat grains, by steaming, drying and cleaning from shells. As a result, it is grinded, and, thanks to this, Bulgur retains all the nutrients.
It can easily be combined with vegetables, meat or simply added to salads. Dishes, which include bulgur, acquire a subtle oriental taste and a refined, unusual but pleasant aroma. Let's take a look at some original cooking recipes using bulgur.
Pilov from bulgur - recipe
The recipe for cooking plov from bulgur is quite tasty and original. Check it out for yourself!
Ingredients:
- chicken fillet - 800 g;
- red bulb -1 pc .;
- carrots - 1 piece;
- red sweet pepper - 1 pc .;
- yellow sweet pepper - 1 pc .;
- sour apple - 1 piece;
- sweet apple - 1 piece;
- dried prunes - 8 pcs .;
- dried figs - 2 pcs .;
- bulgur - 350 g;
- butter - 100 g;
- salt - to taste;
- Uzbek seasoning - 0,5 tsp.
Preparation
Take the chicken fillet, my, cut into large slices. We clean the onion, cut into half rings. Carrots are cleaned and cut into thin strips. Pepper and apples cut into strips, and prunes and figs - cubes.
In the pot we pour a little oil and fry in it onions, carrots and peppers. Then add the chicken meat and blown all together for about 10 minutes. Next, add fruit, salt and season with spices to taste. Mix well and add so much water that everything has been covered. Cooking on medium heat under the lid until ready for about 40 minutes.
Then lay out the roast with meat bulgur on top, pour boiling water, bring to a boil and stew for 10 minutes. Now turn off, carefully mix and give a little stand up and get tired under the lid. That's it, pilobura pilaf with vegetables and chicken is ready!
Pilav with Bulgur
Ingredients:
- bulgur - 350 g;
- fresh mushrooms - 250 g;
- onion - 1 pc .;
- water - 800 ml;
- olive oil;
- salt, pepper - to taste;
- greens - for decoration;
- pine nuts - 100 g.
Preparation
In a frying pan, heat a little olive oil and pass the finely chopped onions until translucent. Then add the mushrooms cut into plates. Simmer all together, stirring occasionally, until all the liquid has evaporated. Then carefully pour hot water, bring to a boil, salt and pepper to taste.
We pour bulgur, mix, cover and cook on low heat until the croup has absorbed all the water. Cedar nuts are slightly dried in a separate dry frying pan until red. We put the finished beagle with bulgur and mushrooms on plates, sprinkle on top with finely chopped greens and fried nuts.
Salad with bulgur
Ingredients:
- bulgur - 125 g;
- fresh cucumber - 1 piece;
- onion - 1 pc .;
- canned corn - 150 g;
- tomato - 2 pcs .;
- lemon peel - to taste;
- lemon juice - 3 tbsp. spoons;
- fresh mint - 3 tbsp. spoons;
- honey - 2 tsp.
- vegetable oil - 2 tbsp. spoons;
- salt, black pepper - to taste.
Preparation
Bulgur poured into a saucepan and pour steep boiling water for 10 minutes. Then put on a slow fire and cook until swelling. Next, gently drain the water and add the croup to the piano.
Cucumber and peeled onions cut into half rings. With a tomato, peel the skin, pouring them with boiling water. To dress the salad, mix separately lemon juice, zest, finely chopped greens, honey and vegetable oil. All mixed and seasoned with salt and black pepper to taste. Then add to the cooled bulgur all the prepared vegetables and water the dressing.