An intricate kitchen utensil or… simple wheat? Behind the unfamiliar word “bulgur” is a completely trivial product: dried crushed wheat with a nutty flavor, rich in protein and minerals. Bulgur is widely used in the cuisines of the Middle East, the Caucasus, Pakistan and northern India.
Groats are prepared very simply, retaining more useful properties than the usual refined wheat products. After cooking, it can sometimes be difficult to distinguish from rice. Bulgur is available in most major Russian supermarkets and is well worth adding to your diet. And in order to start getting acquainted with this amazing cereal, we have prepared some wonderful recipes!
Who said that only rice is suitable for pilaf? How about a recipe with vegetables, herbs and nuts that even the full will not pass by?
Heat oil in a large skillet over medium heat. Add onion, reduce heat to low, cook, stirring, until golden brown, 12 to 18 minutes. Add garlic, cook for another minute. Add bulgur, turmeric and cumin, cook for another minute, stir. Pour in the vegetable broth, carrots, ginger and salt. Bring to a boil, stir. Cover and cook over medium-low heat until the water is absorbed and the bulgur is cooked through, about 15 minutes. Remove from heat, let stand 5 minutes. Add dill, mint, parsley and lemon juice. Sprinkle nuts over top.
The well-known dish of Lebanese cuisine in a variation with a huge amount of greens will look advantageous at an evening feast with guests. For the sake of interest, pay attention to how many of your friends will understand what kind of cereal they are offered!
Combine water and bulgur in a small saucepan. Bring to a boil, reduce heat to low, cover with a lid. Simmer until bulgur is soft, 25 minutes. If water remains, drain through a colander. Transfer to a large bowl, let cool for 15 minutes. Mix lemon juice, oil, garlic, salt and pepper in a small bowl. Add parsley, mint, tomatoes, cucumber and onion to bulgur. Mix everything, serve the dish at room temperature.
Cranberries should not be underestimated, especially when paired with bulgur. Healthy dinner for the whole family.
Heat oil in a large skillet over medium heat. Add onion and celery. Cook, stirring frequently, 5-8 minutes. Add garlic, cinnamon and spice mix. Add bulgur, stir. Add broth, parsley and salt. Bring to a boil. Reduce heat to low, cover and simmer for 15-20 minutes until bulgur is soft and all water has evaporated and absorbed. Meanwhile, mix cranberries and orange juice in a bowl. Cover with a lid and put in the microwave for 2 minutes. Set aside. Toast the hazelnuts in a dry skillet, stirring occasionally, until golden, 2 to 3 minutes. Mix everything together, take out a leaf of bay leaf. Here’s a dessert you can cook if you want to surprise your loved one. Bulgur pudding is also great for sharing with the kids! Soak bulgur in 6 cups of water for 2 hours. In a heavy saucepan, place the bulgur, the water in which it was steeped, cinnamon and bring to a boil for 5 minutes. Add milk, cloves, raisins, salt and lime zest. Simmer over low heat until the mixture has the consistency of a pudding (about 10 minutes), stirring frequently. Add sugar. Serve warm, sprinkle with nutmeg before serving.