Bulgur side dish recipes. Bulgur for garnish. Bulgur in a multicooker

If you still don't know how to cook bulgur for a side dish, I suggest this basic recipe. On its basis, each housewife will be able to cook different side dishes from this cereal. You can add both vegetable oil and butter to the porridge, making the side dish lean or vice versa.

In addition, you can saturate the flavor, aroma and color of the dish with vegetables such as onions, carrots, zucchini, eggplant, broccoli, and other plant-based products of your choice. In this case, you need to make a vegetable sauté and only then add it to the finished porridge.

Ingredients

• bulgur groats 1 tbsp.
• water 2 tbsp.
• salt to taste
• vegetable oil (or butter)

How to cook bulgur for a side dish

It remains to choose which meat dish to serve this bulgur garnish with.

This porridge is very tasty, it looks like something in between rice, wheat porridge or barley. But I want to say that with butter bulgur is tastier than with vegetable oil.

On a note:

1. Bulgur garnish can be cooked not only on the stove, but also in a slow cooker or in the oven in pots.
2. To adapt the recipe for a multicooker, you need to heat the oil in the "Fry" or "Bake" mode, then add the cereal, fry it slightly, then pour boiling water over and cook using the "Cooking Express" program for 25 minutes or "Porridge" for 20-25 minutes. Everything is very simple and in any case it will turn out delicious.
3. To cook porridge in pots, you need to melt butter in a pan, mix it with cereals, then put everything in pots, salt and pour boiling water in a ratio of 1: 2. Cook for about 40 minutes at 200 degrees. But on the stove bulgur is cooked faster and easier.
4. Many more dishes can be prepared from boiled bulgur. For example, you can use this porridge instead of rice to make the favorite stuffed peppers, cabbage rolls or meatballs. This cereal makes great pilaf, but this is a completely different recipe.

Today there are a lot of recipes for cooking bulgur. This is an incredibly satisfying and tasty cereal used in various dishes: soups, salads, side dishes and even desserts. Bulgur is popular not only at home in the Middle East, but also in Europe, where it is considered a cereal with a thousand-year history and amazing taste.

Even a novice hostess can cook bulgur. We need: 400 ml of water (about 2 tbsp.), A glass of cereal, butter (50 g) and salt.

For cooking, put a dish with a thick bottom on the fire. So the cereal will not burn and will be able to fully reveal its aroma during simmering. A piece of butter is placed in a container and melted, then bulgur is put into it.

The groats should simmer in oil for 1-2 minutes. After that, water is poured into the container, and the porridge is brought to a boil. When the cereal boils, it is worth lowering the heat. During this period, salt is added to taste. Bulgur is brewed for 15 to 20 minutes. A dish is considered a ready-made dish when indentations appear on the surface of the porridge, resembling pits. This means that the excess liquid from the pan has evaporated and the bulgur is ready for use.

You can use sunflower or olive oil instead of butter. But the most delicious bulgur for garnish is made with butter.

Before cooking, the cereals are not soaked or washed. It should be borne in mind that in the process of cooking bulgur increases in size up to 3 times, so it is better to select a larger container for cooking.

Pilaf with bulgur meat

Pilaf with bulgur meat is very popular in India and Turkey. Unlike traditional rice pilaf, this dish turns out to be more juicy and aromatic.

Required Ingredients:

• Groats - 2 tbsp.
• Pork tenderloin - 400 g.
• Carrots - 1 pc.
• Onions - 1 pc.
• Meat broth - 600 ml.
• Table salt - 1 tsp.
• Sunflower oil - 7 tbsp l.
• Dill and parsley - 1 bunch each.
• Garlic - 3 cloves.
• Barberry - 1 tsp
• Hops-suneli - 1 tsp

Step-by-step cooking instructions:

1. Peeled carrots and onions, washed and cut into 1 * 1 cm cubes.
2. A cauldron with a thick bottom is put on the fire, when the container is heated enough, it is worth pouring sunflower oil there.
3. First, chopped onions are fried in well-heated oil, then carrots. After frying, the vegetables are removed from the dishes.
4. In a cauldron with butter, where carrots and onions were pre-fried, pre-cut pork is laid out and fried until half cooked.
5. Then fried onions and carrots, as well as salt and spices are added to the meat. Everything is fried for 3-4 minutes to reveal the taste of the spices.
6. Put cereals in a cauldron and pour broth over it. In the absence of meat broth, it can be replaced with plain water.
7. After boiling, the fire is reduced to a minimum so that the pilaf languishes. Close the lid of the cauldron tightly.
8. After 10 minutes of boiling, add pre-peeled garlic to the pilaf and close the lid again.
9. After 7-10 minutes, pilaf is ready to eat.
10. Before serving, crush the dish with finely chopped dill and parsley.

You can use not only pork to prepare this dish. Lamb, chicken and beef go well with cereals.

Bulgur salad

Bulgur salads are distinguished by their piquancy and sophistication. They can be served both as independent dishes and as side dishes for meat.

To prepare a cold salad, you will need 2 tomatoes, 1 glass of boiled bulgur, 2 cucumbers, cilantro, green onions and chili peppers. The vegetables are cut into cubes, the greens are chopped with a knife. All ingredients are mixed with boiled porridge.

Next, you need to prepare a salad dressing of 1 clove of garlic, 4 tbsp. l. olive oil, 1 tbsp. l. balsamic and 2 tbsp. l. soy sauce. All ingredients are mixed until smooth. The dressing is the salad. For lovers of spicy dishes, it is recommended to add chili pepper in small quantities to the salad.

Warm salads with bulgur are in demand in the east. They perfectly satisfy hunger and are served as independent dishes.

To prepare a warm salad, you will need: 1 bell pepper, 1 zucchini, 1 eggplant, sunflower oil, 1 glass of cereal, parsley, 1 shallot, salt and pepper to taste.

Initially, you will need to bake the peppers in the oven in foil for half an hour. After baking, the skins are removed from the vegetable and cut into cubes. Peel the courgette and eggplant, cut into cubes and salt to prevent bitterness.

Fry vegetables in a preheated skillet with oil until tender. Cook bulgur and mix with baked peppers and fried vegetables. At the end, chopped greens and finely chopped shallots are added to the salad. Season to taste with salt and black pepper.

Bulgur recipe with vegetables

Bulgur with vegetables is a great option for an everyday lunch or dinner. The main advantage of this dish is its usefulness, satiety and quick preparation.

Required Ingredients:

• Groats - 2 tbsp.
• Carrots - 1 pc.
• Zucchini - 1 pc.
• Sweet pepper - 1 pc.
• Green peas - 50 g.
• Corn - 50 g.
• Butter and olive oil for frying.
• Salt and pepper to taste.

Cooking recipe step by step:

1. All vegetables, except peas and corn, are peeled and cut into squares. Fried in olive oil until half cooked.
2. Remove vegetables from the container with a slotted spoon.
3. Put butter in the dish, melt and pour out bulgur. Fry the cereals for no more than 5 minutes.
4. Then previously fried vegetables are added to it, the mixture is poured with 400 ml of water and brought to a boil.
5. After 10 minutes add the peas and corn, cook for a maximum of 5 minutes. Turn off the heat and leave the dish to infuse.

To prepare this culinary delight, you can use any vegetables. Eggplants and tomatoes go well with cereals.

To add spice, the porridge can be sprinkled with grated cheese or herbs when serving.

Cooking a side dish in a slow cooker

Bulgur can be cooked both on the stove in a saucepan and in a slow cooker. When preparing a side dish in a multicooker, initially the butter is melted in a bowl in the "frying" mode, then cereals are put into it, filled with water and the "porridge or stewing" mode is set.

When cooking in a multicooker, it is worth observing a 1: 2 ratio. For one part of the cereal, two parts of water are taken.

Bulgur soup

To make a soup with bulgur, you will need ingredients such as:

• Groats - 200 g.
• Chicken fillet - 200 g.
• Smoked brisket - 50 g.
• Green onions - 3 feathers.
• Dill - 3 branches.
• Shallots - 3 heads.
• Carrots - 1 pc.
• Parsnip is half a root.
• Dried garlic - 1 tbsp l.
• Paprika - 1 tbsp. l.
• Ground sumac - 1 tbsp. l.
• Butter - 40 g.
• Salt to taste.

Preparation:

1. On the basis of chicken fillet, dill and green onions, the broth is boiled.
2. In a separate container in melted butter (take 20 g), grits are calcined with a mixture of all seasonings. Then bulgur is poured with broth and boiled until half cooked.
3. The parsnip root, carrots and onions, cut into strips, are fried in the remaining butter. Vegetables are added to the broth.
4. Remove the boiled chicken fillet from the pan, cut it together with the smoked breast into squares. Season with dried garlic and bake in a dry frying pan for 3-5 minutes.
5. The broth with bulgur is poured into plates, the meat is laid out on top and sprinkled with herbs.

It should be borne in mind that you cannot leave such a soup for a long time. The cereal absorbs liquid very quickly, so after 5-6 hours such soup can simply turn into porridge. It is recommended to use this dish immediately after preparation.

Bulgur dessert

This popular Mediterranean cereal is used to prepare not only first courses, salads and side dishes, but also desserts. You can make muffins from bulgur, which will amaze even an experienced chef with their taste.

For cooking, you need a chicken egg (2 pcs.), Milk (200 ml), sunflower oil (3 tbsp. L), whole grain flour (1.5 tbsp.), Bulgur (1 tbsp.), Baking powder (3 tsp. L .), thyme leaves.

Bulgur is boiled initially. Then, in a deep bowl, beat the eggs with a whisk until foamy. Milk, sunflower oil, thyme leaves and cooled boiled bulgur are added to the mass. Then flour is added and mixed. Do not knead the dough too much.

Silicone baking dishes are greased with butter and filled 3 quarters with dough. A tray with molds is placed in an oven preheated to 180 degrees for half an hour.

It is better to check the readiness of muffins with a wooden skewer or a match. If it is wet, then the dish is not yet ready and should be sent to the oven for another 5-7 minutes.

In fact, bulgur is the most common wheat, only processed in a special way. The grain is stripped of its shell, steamed, dried, and then crushed. According to the degree of grinding, three types of this cereal are distinguished: small, medium and bulgur-palivik. It is very popular in Asian cuisines, especially in Turkey. There, bulgur is used as a full-fledged substitute for rice, pilaf, thick tomato soup are cooked with it, tortillas are baked, added to salads and pies. In this article, we will tell you how to properly cook delicious and crumbly bulgur until tender.

How much to cook bulgur

In a saucepan, the bulgur will be ready in 15-20 minutes.

A multicooker will cook this cereal in 25 minutes.

In a double boiler, the cooking time is 30 minutes.

Secrets of cooking bulgur cereals

Cooking this porridge is not at all difficult, the main thing is to know a few basic rules:

• Before boiling, it is advisable to fry the grains in olive or butter. This will fully reveal the delicate nutty flavor of the product and give the dish a pleasant aroma.
• Cooking utensils should be thick-walled. An ideal option is a cast-iron cauldron or a frying pan with high sides. You can also use a wok and double-bottomed pots.
• During cooking, cereals should not boil, but only simmer over low heat.
• For the correct calculation of portions, it is worth considering that the cereal increases in size by 3 times.
• Do not combine bulgur with tomato paste, paprika, dried fruits, tarragon, eggs and vegetables such as beets, cabbage, potatoes.

Attention!

Before cooking, bulgur is not washed or soaked.

How to cook bulgur in a saucepan

1

Melt a small piece of butter in a saucepan.

2

Pour in the groats, stir fry for 3-5 minutes.

3

Pour with water in a ratio of 1: 2, add a little salt and bring to a boil over high heat.

4

Cover, reduce heat to low and simmer for 15-20 minutes.

5

Let it brew for 10-15 minutes.

How to cook bulgur in a slow cooker

In this smart saucepan, the cereals are just perfect - crumbly and fragrant, and bulgur is no exception in this matter.

1

Melt a piece of butter in the Frying mode.

2

Add bulgur and fry, stirring occasionally for 5-7 minutes.

3

Add water (1 part cereal 2 parts water), salt to taste.

4

Turn on the Groats / Buckwheat mode for 25 minutes. After the end of the program, do not open the lid for another 10 minutes.

How to cook bulgur in a double boiler

It will not work to fry cereals with butter in a double boiler, but this does not interfere with cooking it in this device. The result is a healthy and nutritious side dish, and if you add vegetables to it, then a complete second course.

The step-by-step process of cooking bulgur in a double boiler can be represented as follows:

Loose bulgur is the basis of many dishes. It can be boiled as a side dish, used as a filler for salads, minced meat, even for baking. But often it sticks together after long cooking or incorrect proportions.

Krupa came to us from the Middle East and Asia, where nomads and Bedouins loved to eat it. On the way, it was impossible to thoroughly and for a long time to tinker with cooking, but cereals were necessary as a source of energy, vitamins and minerals. The nomads also figured out how to quickly, simply and deliciously cook crumbly bulgur.

We will tell you how to cook crumbly bulgur in a saucepan without special devices.

Training

It is quite easy to cook bulgur correctly, 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 the cooking process and increases by about three times its original volume;
• the groats themselves - the finer the grinding, 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 the seasonings are added to the ready-made dish.

Soak or fry?

To prevent the product from sticking in the pan and the crumbly cereal to retain its shape, the ground grain must be “filled” in advance. That is, either pre-soak in water, or fry in a pan with the addition of oil. Let's consider the advantages of each method.

Soak

This method helps to preserve the maximum of nutrients. The groats are placed in a large container, preferably made of ceramic or thick-walled metal, and poured over with hot water. There should be about one and a half times more water than cereals. The container is closed with a lid, wrapped with a towel and left for 30 minutes. Only then can you start cooking.

If you keep bulgur in water for longer, 40-50 minutes, it can be cooled and used without further cooking. In this case, the cooking time for a side dish or salad will be as short as possible.

Roasting

Frying reveals all the rich taste and aroma of cereals - bulgur acquires nutty notes and is more suitable for meat dishes. This method is more often used for making pilaf.

The pan should be heated over high heat with butter - usually 10-15 grams of butter or ghee is used per 100 grams of cereal. Olive or sunflower can overpower the aroma. The cereal is poured into a hot pan and thoroughly stirred with a wooden spatula. As soon as a golden color appeared or the smell of nuts began to be heard, remove from heat and transfer to a cooking pot.

After that, the chances of properly cooking bulgur in a saucepan increase significantly. The selected method does not affect how much time to cook in the pan.

Cook bulgur in a saucepan

Place the prepared cereal in a large saucepan and fill it with water. The ideal option is to cook bulgur in a ratio of already swollen cereals 1: 1.8 in relation to water. The water should be warm. But if you don't want to measure it, it is permissible to pour 2 parts of water into 1 part of cereal.

Place the saucepan on an already heated burner. How much to cook in time depends on how much water is poured - 15 or 20 minutes under a closed lid over low heat, without stirring. All water should evaporate.

Ready-made loose bulgur can be eaten hot, or cooled and added to another dish. It goes well with white or pink ground pepper, nutmeg, sesame seeds. From greens, parsley, basil, cilantro and mint are in perfect harmony. If you add spices and pieces of meat stewed with vegetables to the finished dish (it is especially tasty if you use lamb, beef or turkey), you get a real Bedouin pilaf.

Properly cooked cereals give you the opportunity to experiment and choose from a wide variety of different dishes.

Groats with a long history in our country are still known to few. But after trying the porridge at least once and appreciating the pleasant nutty taste, many, for sure, will want to learn about other recipes for making bulgur. I myself opened it not so long ago, but I have already included it in the list of permanent products, and I do not regret it.

What can be cooked from bulgur?

In the national cuisine of many countries of the East, the Mediterranean, the Balkans, India, where cereals have been loved since ancient times, a wide variety of dishes are prepared from bulgur. These are soups, salads, main courses and desserts.

The garnish from it goes well with fish, seafood, vegetables and meat. Masters in oriental cuisine know that if you replace traditional rice in the preparation of pilaf, the dishes will even win in some cases. For example, in Cyprus, bulgur has long become the basis of wedding pilaf, and in Turkey, “bride's soup” is prepared with it. Lenten dolma is popular among Armenians. Instead of minced meat, a mixture of beans, lentils, bulgur with carrots and onions is put in it.

How to cook bulgur correctly and tasty

Cooking bulgur dishes has its own characteristics, therefore, before you get acquainted with the recipes, so let me conduct a small "educational program" and introduce you to some of the nuances.

• Never rinse or soak cereals. You will not find such advice in any recipe, even as an exception.
• Almost all dishes are prepared by pre-frying the grain in olive or butter. Then the groats will reveal their unique and delicate nutty taste and wonderful aroma.
• The best cooking utensils are those with a thick bottom. For example - a cauldron or a wok, in them the bulgur will slowly languish.
• Quick tip: If you're making breakfast porridge, don't miss out on turning it into an extremely appealing dessert. Mediterranean groats allow for very free handling of it, so feel free to put honey, nuts, any dried fruits, syrup in the dish. Bulgur will only be glad of this.

Cooking ratio

When boiling, bulgur grains increase in size three times, this must be taken into account during cooking. The ideal ratio of water to cereals is 2: 1.

Bulgur - cooking recipes

I offer the most popular recipes for cooking bulgur dishes. I introduced you to one wonderful salad "Tabule", incredibly popular in Turkey and other Mediterranean countries, while talking to people.

How to choose the right groats, read the bottom of the article, because you need to buy different ones for different dishes and cereals - take this into account.

How to cook bulgur garnish

The recipe for cooking bulgur for a side dish, salad and a simple version of morning porridge is surprisingly simple. Medium grits are taken and then several simple actions are performed:

• Pour one part of bulgur with two parts of hot water and wrap the container for 40 minutes to evaporate. Many people steamed cereals in a thermos with a wide neck - this is very convenient.

Recipe for delicious bulgur porridge

The previous version of cooking bulgur for a side dish is the simplest version of porridge. To fully reveal the creamy taste of the dish, I advise you to pre-fry the grains.

How to cook porridge:

1. Heat butter or olive oil in a frying pan, add cereals and fry for 5-10 minutes.
2. Pour water directly into the pan (2: 1), and continue to cook on very low heat for 20 minutes. Remember to stir the porridge, especially at the end.
3. Leave the porridge to brew for a little without opening the lids.

How to cook bulgur porridge in a slow cooker

When cooking bulgur in a slow cooker, it is important to observe the proportions of cereal and water, and set the mode correctly so that instead of a delicious crumbly porridge for a side dish, you do not get a viscous brew.

• For a crumbly side dish, take three measuring glasses of water - two measuring glasses of cereal.
• You will get a viscous porridge if you take more water in a glass.
• Butter and salt.

How to cook:

1. The simplest cooking option is to set the Buckwheat mode for 10-15 minutes. Do not open the lid right away, leave the porridge to infuse for another 15–20 minutes.

Foodies prefer a different, longer method of preparing the side dish in a slow cooker.

1. First, fry the cereals a little in butter, opening the lid, on the "Baking" mode, then fill with water and put on "Stew".
2. Cook bulgur in this mode for 20 minutes, and then hold it for an additional 6-10 minutes, putting it on "Heating". Then, without exaggeration, you will get the most delicious porridge at the exit.

Bulgur pilaf - recipe

I propose a recipe for pilaf with beef, it can be considered a classic, this is how almost all housewives prepare the dish.

Take:

• Groats - 250 gr.
• Beef meat - 400 gr.
• Water - 500 ml.
• Onion - 2 pcs.
• Carrots - 4 pcs.
• Garlic - 1 head.
• Chili pepper - 2 pcs.
• Zira, paparika - a pinch at a time.
• Cilantro is a bunch.
• Vegetable oil, salt.

Preparation:

1. In well-heated oil, fry the onion, chopped in half rings, for a few minutes until it becomes golden brown.
2. Add the meat cut into pilaf pieces and continue to fry.
3. After 10 minutes, when a golden crust appears on the meat, add carrots to the cauldron. Continue cooking for another 8-10 minutes.
4. After that, it's time for spices - put in the cumin, salt and fill everything with water.
5. Continue simmering, covered with a lid, for at least 30-40 minutes.
6. When the meat becomes soft, send the bulgur to the cauldron, add water so that it covers the cereal by one and a half centimeters. Chop the garlic, chili and toss into the cauldron.
7. It remains to cook the pilaf over the lowest heat under the lid for 15 minutes, until the cereals are ready and then, without heat, simmer for another 5-10 minutes.
8. Sprinkle with finely chopped cilantro when serving.

For those who do not dare to cook pilaf on their own, you will learn the step-by-step recipe from the video. The recipe is slightly different, but no less interesting.

How to cook bulgur with mushrooms

Healthy groats go well with any mushrooms, even with champignons. I want to offer the simplest recipe for its preparation. This dish will be a good side dish for meat. However, you can cook it right away with the meat if you add it at the beginning, right after the onion.

• Take: a glass of cereal, 500 gr. mushrooms, a couple of onions, vegetable oil, two glasses of water, parsley, salt.

How to cook:

1. First, fry the chopped onion in oil until translucent, add the sliced \u200b\u200bmushrooms and fry a little until they let the juice flow.
2. Add the cereal and continue to fry for another five minutes.
3. It remains to add water, salt and simmer for another 15 minutes. Finally, toss in the chopped parsley.

Bulgur with vegetables - recipe

You will end up with a delicious second course that can be made during fasting, as it is vegetarian and no meat. You will find 6 more delicious recipes on another page of my site.

Take:

• Bulgur - 400 gr.
• Frozen vegetables, mix - 400 gr. (You can make a vegetable mixture yourself from your favorite and available vegetables. This can be corn, carrots, green beans, bell peppers, broccoli, potatoes, etc.).
• Tomato - 2 tbsp. tablespoons of pasta or sauce.
• Onion - 1 pc.
• Garlic - the number of cloves to taste, but a lot, sometimes a whole head.
• Mint, coriander, cumin, turmeric, black pepper, bay leaf and paprika, you can add curry.
• Salt and vegetable oil.

How to cook vegetable bulgur:

1. In the oil heated in a frying pan, fold the onion chopped into rings, fry a little and add all the spices you want from the recipe, except for mint.
2. Cut all vegetables at random and send them to fry with onions. If you take frozen vegetables, then reheat them in the microwave and only then put them in the pan.
3. Stir and continue to fry everything together for a few minutes.
4. Add the tomato and mint after a couple of minutes. Then add bulgur and salt the dish.
5. Fry vegetables with cereals for 5-10 minutes, then cover with a lid and leave the dish to brew for a while.

How to choose bulgur

Bulgur is the result of wheat processing, during which, using a special technology, it is first scalded, then dried, cleaned from the outer shell, polished and finally crushed. It turns out delicious, beautiful amber color, very useful for human health, cereals.

The product is sorted according to the degree of grinding, and depending on the indicators, it is used in the preparation of various dishes.

1. Koftelik is the finest fraction itself. It is added to baked goods - bread, pies, muffins, cookies as a kind of zest, giving them a delicate nutty flavor and a pleasant crunch.
2. Middle faction. This grind is used for cooking porridge, side dish, dessert and snacks.
3. Pilavlik is a large fraction. The taste is not inferior to rice, therefore it is used in the preparation of pilaf; in many countries, bulgur is used as a substitute for couscous and barley.

Favorite buckwheat and rice have long become boring, so it's time to pay attention to the tasty and healthy bulgur cereal. I offer you another video - a recipe for making pilaf from it, I hope you will appreciate its simplicity. With love ... Galina Nekrasova.