Before cooking, rinse the bulgur in running water, put it in a sieve, drain the water and fry the bulgur in a saucepan in vegetable oil for 1 minute, add boiling water in a ratio of 1 to 2 (for 1 cup of bulgur, 2 cups of boiling water), cook for 20 minutes under a lid over low heat while stirring.
Step by step guide
Products
Bulgur – half a glass
Water – 1 glass
Salt – 1 level teaspoon
Vegetable oil – 2 tablespoons
How to cook bulgur
- Measure out half a glass of bulgur, rinse (2 servings of bulgur – half a glass).
- Pour 2 tablespoons of vegetable oil into the bottom of a saucepan. Put a saucepan with oil on the fire, heat slightly.
- Pour bulgur into a saucepan, mix well with butter, keep on fire for 1 minute.
- Pour 1 cup boiling water into a saucepan.
- Add salt and stir bulgur. Cover the saucepan with a lid with bulgur, cook for 15 minutes over low heat, if necessary (for example, if the bulgur is old and poorly cooked) add another half glass of water.
Boiled bulgur is ready!
Fascinating facts about bulgur
Bulgur is a specially crushed wheat groats. When processing wheat to obtain bulgur, it is first steamed, then dried, branded and crushed. The result is a semi-ready instant groats and great benefits.
Before cooking, it is recommended to fry the bulgur in vegetable oil for 2 minutes (medium heat, no lid).
Bulgur to taste is a cross between rice, buckwheat and barley. In almost any recipe, rice can be replaced with bulgur. Even in pilaf.
When cooking, bulgur increases 3 times – 2 large portions will be obtained from half a glass of cereal.
Bulgur is added to the soup 30 minutes before the end of cooking – half a glass of cereal is enough for a 5-liter saucepan.
The calorie content of bulgur is 88 kcal per 100 grams.
The cost of bulgur is from 160 rubles / 1 kilogram (on average in Moscow for June 2020).
Spices for bulgur – thyme, oregano, basil, marjoram, garlic. It is also recommended to add butter to the boiled bulgur after cooking.