Bulgur is croup obtained from wheat with the help of special heat treatment and crushing. It spread widely in Asia and Africa. Unlike many other croups, it does not boil, becoming mushy, and the application is so wide that it is often used in cold cooked form even as an ingredient in salads.
Croup of bulgur - a simple recipe for cooking gruel for garnish
Ingredients:
- bulgur medium or coarse fraction (grind) - 250 ml;
- water (cold) - 500 ml;
- butter - 120 g;
- salt.
Preparation
When preparing bulgur, it is necessary to take into account some of its features. The dishes should be chosen thick-walled, as it should not be so much to cook, but rather to languish, so it is much easier to prepare it in a multivariate. When cooking croup increases three times, and as a consequence, you always need to consider the size of the dishes or the volume of the cereal itself. And one more feature of this cereal, is roasting. Before cooking, bulgur is fried in butter, regardless of which dish will be used later.
So, melt the butter and sprinkle the croup into it, stirring fry about 3 minutes after which pour in water and salt. And after boiling, reduce the temperature to a minimum and cover it, after 15-20 minutes, bulgur will be almost ready, it will only need to be given about 5 minutes.
Pilaf with meat from bulgur - recipe
Ingredients:
- fat - 150 g;
- beef - 0,5 kg;
- carrots - 0,5 kg;
- onion - 2 onions;
- water - 500 ml;
- bulgur - 250 ml;
- zira - ½ tsp;
- coriander - ½ tsp;
- garlic - 1 head;
- barberry - 5 pcs .;
- hot pepper - 1 pc .;
- butter - 100 g;
- salt.
Preparation
For plov from bulgur, you will need the same dishes as for rice, more familiar to us, it should be a saucepan or a cauldron with thick walls. Pork fat or mutton kludyuchny cut not large and put on the heat. At this time, cut the meat no larger than 1/3 of the matchbox, and the bow on a quarter of the ring. After the fat has melted, increase the temperature and, waiting for a while, put the meat in there, this is done so that the meat does not let the juice go, but immediately grabbed as if in deep frying.
It's time to start preparing carrots, it's plentiful in plov, and carrots need not be cut into very long straws, about five centimeters. To the fried meat, add the onion, and after it is softened and carrots. Bulgur in a separate frying pan fry in oil for about 3 minutes and it will be ready for use. Then, both fry and carrots, pour 250 milliliters of hot water, salt. Put hot pepper and not completely cleansed garlic head, only the top layer of the husk should be removed from it. Add half of the spices and stirring, at least reduce the temperature, about 10 minutes all should be extinguished. Now lay out a layer of bulgur, in no case mixing with meat and vegetables, just lay out a layer and level with a noise, and after all through the same noise, pour the remaining 250 ml of hot water so as not to break the layer of bulgur. And add salt and add the spices, after boiling, until ready to wait no more than 20 minutes.
Recipe for cooking bulgur with vegetables
Ingredients:
- bulgur - 160 ml;
- water - 320 ml;
- Bulgarian pepper - 1 pc .;
- zucchini - 1 pc .;
- cherry tomatoes - 5 pcs .;
- green peas - 120 ml;
- corn - 3 tbsp. spoons;
- Cheese hard (grated) - 2 tbsp. spoons;
- rosemary - ½ tsp;
- olive oil - 40 g;
- Butter - 60 g;
- parsley - 1 bunch;
- pepper;
- salt.
Preparation
Cut roughly the same pieces of zucchini and sweet pepper, then quickly for 7 minutes fry them in olive oil at high temperature, after adding cherry cut into four parts, rosemary, salt, pepper and fry for 5 more minutes. After laying the vegetables in the same pan, melt butter and fry bulgur, after adding water to it. And after 20 minutes, bring the vegetables back to the bulgur, pour peas and corn, mix and let stand on fire for about 5 minutes. Placed on a plate bulgur with vegetables sprinkle with cheese and if there is chopped greens.