Groats with ancient history, which is used for more than 4000 years. It was brought to Europe by the Maghreb merchants; therefore, it is most often used by the peoples of the Caucasus, the East, the Mediterranean and China. By the way in the latter country, the wise men claimed that it is sacred.
Bulgur: what is this cereal, how to cook it?
Bulgur (Bulgur) - cereals made from hard wheat varieties. First, it is subjected to heat treatment under the influence of water and drying. Then by grinding the coarse-fibered outer shell is removed. This is followed by crushing and sorting according to the degree of grinding:
- koftelik (small) is used for baking bread, cookies, pies and muffins. In this case, the cereal gives the baked goods a light nutty flavor;
- fraction (medium) is ideal for preparing snacks, side dishes, desserts and cereals;
- Plavic or large fraction - used during pilaf cooking. The culinary experts say that bulgur is not inferior to rice in any way. Also, they can replace the barley while the croup is not boiled soft and will not turn into a porridge.
Bulgur groats: useful properties, calories
Unfortunately, in Russia, very few people know about this croup. A couple of years ago, restaurateurs introduced dishes from Bulgur into the menu of their establishments.
Many people underestimate its useful qualities. It contains fiber, folic acid, vitamins, potassium and iron.
Regular consumption of cereals in the food normalizes the work of the heart, reduces the level of sugar and burns fats.
The composition also includes slow carbohydrates. And, as you know, they are absorbed very slowly and do not damage the figure.
When there is benefit, there will be harm, so before use, carefully read the contraindications:
- individual intolerance of a complex carbohydrate - gluten;
- frequent diarrhea;
- the problem of overeating;
- high level of acidity;
- inflammation of the gastric mucosa;
- inflammation of the esophagus.
After use, it is also possible the appearance of atypical symptoms. In this case, you should immediately contact a specialist or your doctor.
Despite the fact that cereals do not harm the figure, its caloric content is quite high: 100 gr. product accounts for 342 kcal.
Recipes with bulgur grits
Boiled bulgur will be a great side dish for meat or replace a full breakfast. But it is advisable not to keep porridge for several days, because it will be really tasty only the first hours after cooking.
A simple porridge recipe
For cooking you will need:
- Bulgur (Pilavlik) - 200 gr .;
- cold water - 400 ml;
- oil - 40 g .;
- salt.
Cooking time porridge: half an hour.
Caloric content: 153.63 kcal.
Phased cooking dishes:
- In a cauldron, melt butter and fry cereal in it for 3 minutes;
- Pour in water and salt;
- Make a strong fire and do not leave the stove until the liquid boils;
- Next, reduce the heat to a minimum, cover the lid and cook in this state for a quarter of an hour;
- Turn off the stove and let the porridge brew for 5 minutes.
Original breakfast recipe
Day, as you know, you need to start with a hearty, and delicious dish that will energize and saturate the body for the next few hours.
Components necessary for cooking porridge:
- Bulgur groats - 100 gr .;
- an Apple;
- dried apricots - 50 g .;
- pinch of ground cinnamon;
- milk - 200 ml;
- water - 100 ml;
- sugar - 45 g .;
- pumpkin - 100 gr .;
- oil - 50 g .;
- salt;
- mint for decoration.
Cooking time: 1 hour.
Caloric content: 179.63 kcal.
Phased cooking:
- Melt the butter and fry the cereal in it;
- Pour milk with water;
- Chop the pumpkin into small cubes, finely chop the dried apricots;
- Add pumpkin, sugar, dried apricots to the rump and mix the ingredients;
- Wait for boiling, and then lower the heat and continue cooking for a quarter of an hour;
- In the end, salt and remove the cauldron from the fire;
- Apples cut into small cubes, lightly fry in a mixture of butter and sugar;
- Put the finished porridge on a plate, put caramel apples on top, sprinkle with cinnamon and garnish with mint.
Original recipe for garnish
Many consider champignons tasteless mushrooms. And you try to cook them with Bulgur and your opinion about their taste will change dramatically.
Recipe Components:
- olive oil - 60 ml;
- Bulgur - 200 gr .;
- mushrooms - 0.5 kg;
- bulbs - 2 pcs .;
- salt, parsley;
- water - 400 ml.
Cooking time: 45 minutes.
Caloric content: 111.02 kcal.
Gradual cooking side dish:
- Fry the onions;
- Cut the champignons into thin plates and add to the onions. Continue frying until the juice is out;
- Pour the cereal and fry for another 5 minutes;
- Pour in water and stew the dish under a closed lid for a quarter of an hour;
- At the end, salt and add the chopped greens.
You can serve as a side dish for meat or as a separate dish.
Sytlyach
This milky sweetness is widely known in Turkey, and for the rest it is the usual pudding. Syutlyach on request can be prepared with the addition of vanilla, cinnamon and any of your favorite spices. In any case, the dessert will turn out self-sufficient and excellent. And on nutritional qualities will give odds to any breakfast.
So, for the preparation of the Turkish dessert you need:
- Bulgur groats - 100 gr .;
- a pinch of salt;
- milk - 600 ml;
- sugar - 60 g;
- water - 2.5 cups.
Cooking time: hour.
Caloric content: 76.57 kcal.
Phased preparation of Turkish sweets:
- Boil the cereal for half an hour until it absorbs the liquid;
- Without opening the lid, leave the product to infuse for 10 minutes. During this time, the remaining liquid is absorbed;
- Pour in the milk, turn on the stove again and continue cooking with the lid closed for another quarter of an hour. Add sugar at the end;
- To distribute the ready dessert over the ice-cream bowls, decorate with mint leaves and serve to the table hot, warm or cold.
For dessert thickness, you can add starch diluted in a small amount of cold milk at the end.
Meatballs in tomato and cream sauce
Ingredients for the sauce:
- bay leaf, salt, pepper;
- bow;
- water - 0.5 l;
- flour - 30 g .;
- tomato paste - 2 tbsp. l .;
- oil - 45 ml;
- 20% cream - 200 ml.
Main components:
- Bulgur - 100 g .;
- minced chicken - 500 gr .;
- bow;
- garlic cloves - 2 pcs .;
- egg;
- salt, allspice.
Cooking time: 2 hours.
Caloric content: 109.78 kcal.
Step by step preparation:
- Mix cereal, minced, pressed garlic and egg. Salt, pepper;
- From the resulting mass to form the meatballs and decompose them into a form;
- Fry the finely chopped onion, then add the flour and fry some more;
- Dilute tomato paste with water and pour into the pan with onion, salt, pepper and stew for a short time;
- At the end pour cream;
- Sauce pour the meatballs and simmer for about 40 minutes or until tender.
Chicken, pomegranate, zucchini and bulgur salad
The main ingredients of the salad:
- Bulgur groats - 75 gr .;
- chicken breast;
- sea salt;
- zucchini;
- garnet - ¼ part;
- parsley;
- freshly ground black pepper;
- narsharab sauce
Products for refueling:
- olive oil - 30 ml;
- pepper, salt.
For the marinade:
- lemon;
- garlic clove;
- olive oil - 30 ml;
- pepper, sea salt.
Salad preparation time: 50 minutes.
Calories: 201.66 kcal.
Phased process:
- Krupa boil;
- Squeeze the juice from the lemon and grate the zest;
- Chopped garlic mixed with olive oil, lemon zest, half of lemon juice, add salt and pepper;
- Smear the chicken breast with the obtained marinade, put it in a bag and carefully beat it off;
- Zucchini cut into slices lengthwise;
- Mix olive oil with the rest of lemon juice, salt and pepper;
- Obtain the dressing with zucchini, fry, cool and cut into thin strips;
- In the same pan, fry the brisket;
- Pomegranate to disassemble the seeds;
- Finely chopped greens;
- Pour the croup with narsharab sauce, and add all ingredients except chicken;
- Chop the brisket into bars and put at the very end;
- Stir the salad and serve.
How to cook delicious bulgur in the slow cooker
Porridge made from this cereal in a slow cooker always turns out tasty, crumbly and at the same time does not lose its useful qualities.
Recipe Components:
- Bulgur - 200 gr .;
- carrot;
- garlic cloves - 2 pcs .;
- water - 2 cups;
- salt;
- oil to taste.
Cooking time: 1 hour.
Caloric content: 97.71 kcal.
Step-by-step process:
- Fry grated carrots, pressed garlic in a kitchen appliance bowl, pour in the cereal, pour in water and salt;
- Set the "plov" mode and wait for the beep.
A simple, wholesome and incredibly fast dish is ready.
Wheat groats Bulgur: application in cosmetology
Due to its beneficial properties, cereals are also used in cosmetology. Soaked for several minutes in warm water, bulgur is used as a face and body scrub.
By adding a little base oil you can get an excellent tool for massaging problem areas, and by mixing boiled cereal with an egg and a tablespoon of honey, you will pamper your face with a refreshing mask.
Broth, left over from boiling cereals, is poured hair in the East. Thus, they become shiny, strengthened, volume appears and increases the growth of new hair.
For those who are struggling with cellulite, Bulgur is a real find. It is enough to mix it with olive oil, regularly carry out massage procedures and the skin will noticeably tighten.
Features of the selection, preparation and storage of cereals
Since ancient times, cereals have been used to prepare first, second courses and desserts. As it turned out Bulgur goes well with meat, vegetables and seafood. In the east, it is replaced with rice while cooking a traditional dish - pilaf. And in Turkey, the so-called "brides' soup" is made from cereals and lentils. Bulgur has its own cooking features:
- it is never soaked or washed. There are no exceptions to this question;
- for a pleasant aroma and subtle taste of the nut, it is customary to fry the butter in a small amount before cooking. And it is better if it is olive;
- during cooking it is necessary to use a cauldron with a thick bottom. Thus, on low heat the dish will not boil, but will languish;
- grits tend to increase during cooking by 3 times. Therefore, before heat treatment, be sure to correctly calculate the proportions of all ingredients;
- ideal proportion for cooking viscous porridge 1: 2;
- In terms of taste, cereals are absolutely not combined with paprika, dried fruits, potatoes, cabbage, tomatoes, beets, and eggs. By the way, with the last ingredient and Bulgur there is not a single recipe;
- when cooking the product in a multivariate, it is necessary to use the buckwheat mode. This mode involves several processing steps and as a result the dish becomes crumbly;
- rules for the choice of cereals: grains should not stick to each other and be clean. It should taste a little sweet;
Varieties of bulgur groats depending on size
- Bulgur must be stored in a cool dark place, placing it in a glass or metal dish (with a lid, surely) for no more than 10 months;
- but gourmets prefer to cook grits in a multi-cooker in several modes: first, with the "baking" mode, melt the butter and fry the bulgur in it, set the "quenching" mode, pour in water and heat the product for some time, and finish the "heated" mode.
Stay healthy and bon appetit!
And more information about cereal bulgur is in the following video.
