The aroma of spices always arouses appetite. As a rule, when pilaf is mentioned, many immediately recall its most famous varieties of rice. However, this oriental dish can also be prepared from other cereals, including bulgur. As in the classic version, such a pilaf can be both vegetarian and meat. It can also be prepared in various ways. Below are the most interesting recipes for pilaf with bulgur in a slow cooker.
This cereal is traditionally used in Middle Eastern dishes, especially in tabula salad. This cereal is rich in nutrients. Bulgur contains 8.2 grams of fiber and 5.6 grams of protein per glass of finished product.
Vegetarian version with currant berries
This dish offers an original combination of sweet and sour currants, tender bulgur and toasted pine nuts. This dish can be consumed both independently and as a side dish to pork tenderloin, steaks or chicken. To your taste, you can change the amount and composition of spices. For a basic recipe, you will need the following:
- 2 tablespoons olive oil;
- half the medium onion, diced;
- 1 garlic clove minced in minced meat;
- 3/4 teaspoon ground coriander;
- 3/4 teaspoon ground cumin;
- 1 cup bulgur washed;
- a quarter of a spoon of tea salt;
- 1 1/4 cup of water;
- a third of a glass of currant (optionally - raisins, dried cranberries or cherries);
- 2 bunches of green onion, chopped;
- a third of a glass of toasted pine nuts.
How to cook such a pilaf?
Vegetarian pilaf with bulgur in a slow cooker is prepared like this. Heat two tablespoons of oil in a multicooker bowl. Add onion cubes, mashed garlic and spices. Fry with the lid open, stirring regularly until the onions begin to soften, from 3 to 4 minutes. Add a glass of bulgur and salt, fry for another minute. Pour in water and wait for the boil. Close the lid and continue cooking for 10 minutes in the “pilaf” or “cereal” mode. Then open, put the berries and mix. Cover again and leave for 5 minutes. Stir with chopped green onions and toasted pine nuts. Serve immediately.
Chicken Option
Pilaf from bulgur with chicken in a slow cooker is also easy to prepare. This dish is easy and healthy. In total you will need:
- bulgur - 1 glass;
- chicken fillet - 150 grams;
- smoked sausage - 125 grams (any grade, you can sausages for grilling);
- oyster sauce - 1 tablespoon;
- soy sauce - 1 teaspoon;
- carrots - 2 medium;
- bell pepper - 1/4 of a large vegetable;
- onions - half the middle onion;
- vegetable oil - 4 tablespoons;
- curry powder - half a teaspoon of tea;
- thyme - 1/4 teaspoon of tea;
- salt;
- paprika - half a teaspoon of tea;
- onion and garlic powder - a teaspoon;
- cayenne pepper or chili powder.
Cooking pilaf from bulgur and turkey
It is immediately worth noting that according to this recipe you can make pilaf from bulgur with turkey in a slow cooker instead of chicken.
Cut the poultry fillet into strips, rinse, season with salt, onion and garlic powder, hot pepper and paprika. Add oil to the multicooker bowl, fry the chicken until cooked (with the lid open). Make sure that the fillet does not overcook and does not become dry. Slice and saute the sausage as well.
Add about 2 glasses of water and another tablespoon of oil, salt, wait for the boil and pour bulgur. Cook with the lid closed for 10 to 20 minutes in the “pilaf” or “cereal” mode. While bulgur is cooking, chop the onions, carrots and bell peppers into small pieces. In a small separate bowl, mix soy and oyster sauces and set aside.
In a separate frying pan, heat a little oil, put onions and fry for about two minutes. Add the remaining vegetables (bell peppers and carrots). Keep frying for about 2-3 minutes. Do not overcook to keep the vegetables crisp. Put curry, thyme and mix paprika.
Add the resulting mixture to the bowl of the multicooker for cereals and chicken, mix thoroughly and pour the prepared sauce. Repeat mixing. Cover and leave the pilaf with bulgur in the slow cooker for five minutes on heating. This is necessary so that the components are saturated with the aroma of each other.
Green Bean Option
Green beans are well suited for use in a recipe for pilaf with bulgur in a slow cooker, as it tastes good in combination with cereals and red onions. It is best to season this oriental dish with hot pepper flakes and serve with yogurt, fresh cucumbers and dried mint. This pilaf can be cooked in both meat and vegetarian versions. In total you will need:
- 350 grams of large bulgur washed.
- 225 grams of green beans, washed and drained.
- 300 grams of beef tenderloin, chopped finely.
- 1 medium red onion, cut into small cubes.
- 2 garlic cloves, minced.
- 400 grams of ripe tomatoes, finely chopped.
- 60 ml of olive oil.
- 5 glasses of hot water.
- Salt and freshly ground pepper are black to taste.
- Red pepper flakes.
How to cook pilaf with beans?
Cut green beans and cut into slices 3 cm long. Next, pilaf from bulgur with beef in a slow cooker is prepared as follows. Heat the olive oil in a bowl and fry the meat with the lid open until half cooked. Add beans and red onions. Gently mix and fry for another 2-3 minutes. Add a little more oil and garlic, add bulgur and mix well. Pour in water and put finely chopped tomatoes, season with pepper and salt to your taste. Mix all the ingredients well.
Then close the lid, then turn on the “pilaf” mode and cook for 20 minutes, or until all the water has been absorbed. At this stage, turn on the heating mode and leave the dish like that for 10-15 minutes. Serve bulgur pilaf with yogurt with dried mint and slices of fresh cucumber.
Eggplant Option
This recipe is very versatile, and it is a good foundation for your imagination. You can make pilaf from it in a slow cooker with pork or chicken, or even stop at the vegetarian option. For a basic recipe, you need:
- 1 cup bulgur, preferably large;
- 4 tablespoons of olive oil;
- 300 grams of any meat, in small cubes;
- 500 grams of eggplant, in large cubes;
- 1 medium onion, chopped finely;
- 1 bunch of green onion, chopped;
- 1 medium green bell pepper, diced;
- 1 large carrot, chopped;
- 2 large garlic cloves, minced in minced meat;
- 2 tablespoons of tomato paste;
- 1 teaspoon dried oregano;
- 3/4 teaspoon of tea salt;
- freshly ground black pepper to taste;
- half a glass of chicken stock or water;
- a glass of chopped leaf parsley or cilantro.
Cooking Bulgur with Eggplant
If you are using an eggplant variety that may be a little bitter, cut the vegetables into slices and soak them in salted water for about an hour. Then wash them well with cold water and pat dry with paper towels.
Place bulgur in a large, deep bowl, add enough warm water to fully cover (5 cm), cover and leave for 15 minutes. Drain if necessary and set aside.
Heat 3 tablespoons of oil in a multicooker bowl. Put the small cubes of meat and fry until half cooked. Add the eggplant. Do not stir for the first minute, then stir fry for 5 to 6 minutes until they begin to soften. Press all the ingredients on the sides, making a well in the middle for the other components. Pour the remaining spoonful of oil into it. Add onions and green onions, bell peppers, carrots and garlic. Do not mix for 2 minutes. Then mix all the ingredients and fry, stirring, until all the vegetables are soft, for 4 to 5 minutes.
Deepen the food again and add the tomato paste. Do not stir for 30 seconds, then mix and fry for another 30 seconds. Add the drained bulgur, oregano, salt and pepper, mix well. Pour in water or broth, close the lid and cook in the stewing format for another 10 minutes. Mix the prepared pilaf with bulgur in a slow cooker with parsley or cilantro and serve.