Vegetables are a welcome guest on the family table all year round. In the fall, you want to make something special out of them — colorful, hearty, delicious and certainly useful. Stuffed vegetables most successfully conclude all these qualities. You just need to come up with an original filling. We offer to dream up on this topic together with the trademark “National”.
Brave peppers
Bulgarian peppers are organically combined with any products, including Bulgur “National”. Bulgur is a cereal made from durum wheat. Wheat grains are soaked, steamed and dried (traditionally in the sun), then they are peeled from the shell and crushed. The result is a grain that is sifted and divided according to the particle size into small, medium and large bulgur. Bulgur “National” is a large size, it does not need to be washed and soaked before cooking. This variety of bulgur is the most popular, because it can be used to prepare both pilaf, salad, side dish, soup, and an independent dish.
In advance, cook 300 g of bulgur in salted water. We make a roast of 2 onions and carrots, lay the crushed zucchini, 4 tomatoes without skin and simmer until a thick sauce is obtained. Add 400 g of minced meat, boiled bulgur, egg, chopped parsley, salt and allspice to taste. We stuff the filling with 8 peeled peppers, put them in a wide saucepan, pour chicken broth and simmer under the lid on low heat for 40 minutes. Take colorful peppers for stuffing — so they will turn out even more appetizing.
Treasure chest
Perfect for stuffing pumpkin. The sweet, tender flesh will be successfully complemented by buckwheat “Altai” “National” – this is a pure, calibrated buckwheat kernel, produced according to GOST, of the highest grade. The Altai Territory is famous for its fields of buckwheat, it is here that this useful grain, rich in B vitamins, minerals and trace elements, has been grown for many centuries.
We will need a round pumpkin, from which we will cut off the lid and remove the pulp with the seeds. Boil 300 g of buckwheat until half cooked. Passeruem in olive oil onion with 200 g diced carrots. Tamp the filling in the pumpkin, pour 100 ml of boiling water with a slice of butter, cover with a lid and bake for 40 minutes in the oven at 180°C. This elegant, hearty chest will give pleasure to the whole family.
Strike Flotilla
Zucchini is conveniently stuffed in the form of boats with a generous pile of filling. This time it will be based on a large couscous “National”. This wheat cereal is made from durum wheat grains. They are ground, moistened, rolled into balls and dried. This technology allows you to preserve the taste and useful qualities in their original form.
Steam 150 g of couscous in 200 ml of boiling water under the lid for 10 minutes. Cut along 4 zucchini, remove the pulp with a spoon and chop with a knife. Fry it with 5-6 stalks of chives in a frying pan, lay the couscous, season with Provencal herbs and green peas. Sprinkle the zucchini halves with butter, fill with the filling, spread the mozzarella pieces on top and send them to the oven at 180°C for half an hour.
Happiness onion
How about a cooking experiment? We offer to stuff purple onions with minced meat and a mixture of rice “Phoenix “”National”. A mixture of brown and red rice will give this combination a special sound. Both varieties of rice are long — grain, unpolished, preserved their bran shells, rich in fiber, vitamins, minerals and calcium. Rare red rice, the maroon-brown shell of which is of natural origin, is a powerful antioxidant-this property is not found in any rice variety in the world!
Boil 150 g of rice until al dente. Soak 8 bulbs without husks for 20 minutes in boiling salted water, cut off the lids and remove the inner layers. Leave 2-3 layers for the base. Mix 180 g of minced meat, all the rice, fill the onion cups. Sprinkle with grated cheese on top, cover with lids and put in the oven for 5 minutes. This original snack can be safely served on a festive table.
Tomato in a new way
Dieters will love tomatoes stuffed with National quinoa and spinach. Quinoa tastes like unprocessed rice, and is well suited as a side dish and for making porridge. Quinoa contains amino acids and a large amount of plant proteins.
Boil 200 g of quinoa in salted water, mix with the juice of half a lemon, 2 tablespoons of olive oil and 2 cloves of crushed garlic. Cut off the lids of 8 strong tomatoes, carefully remove the pulp. Chop a bunch of spinach, combine everything with quinoa, season with salt and paprika. Empty tomato cups are baked in the oven at 180°C for 5 minutes, cooled and stuffed with filling, sprinkled with cheese on top. Such a light but satisfying snack will fill the monotonous dietary routine with new flavors.
Stuffed vegetables have every chance to become hits of the autumn menu. The rich variety of taste combinations and unlimited benefits can not but please. This is largely due to the cereals of the National brand, each of which is distinguished by its unsurpassed quality, harmonious taste and balanced composition of nutritional elements.