The pursuit of healthy food leads us to constantly “delve” in culinary forums or to look for new and healthy dishes in cookbooks of different nations, sometimes prepared from completely unfamiliar products for us. One of these products is bulgur. "What is it?" - Many will think.
Used for thousands of years in the East and in the Mediterranean countries, this cereal is completely unfamiliar to us, residents of the northern latitudes. But in vain, because bulgur is a rich source of natural phosphorus, and the presence of lysine in its composition indicates the antibacterial properties of this cereal. In addition, it contains a large number of B vitamins, indispensable for the nutrition of the skin and hair, and also favorably affect the human nervous system. Despite its exotic name, bulgur is not an independent cereal, such as buckwheat or rice. This is a cereal product that is obtained by heat treatment of wheat grains. This is a semi-finished grain product, and for its preparation it takes much less time than for the preparation of other cereals. Which, of course, is another plus of this product, especially for those housewives who do not have enough time for cooking. By the way, often, not for the first time preparing bulgur that this is heat-treated wheat, many housewives do not even suspect. Therefore, they are pleasantly surprised at the speed of preparation.
How to cook bulgur?
As noted above, bulgur is widely distributed in the countries of the East, the Mediterranean and India. It is made from young (dairy) wheat grains
by special technology. First, the grains along with bran are steamed, then dried in the sun and cleaned. The final step in the preparation of this cereal is grinding. Moreover, it can be of two types: pilavlik and kofelik. The first is coarse bulgur, which is used to
prepare pilaf (
pilaf )
or added to soups. This cereal resembles yellow unpolished rice, but small bulgur, kofelik, is used to make salads, for example, tabule and kisir, and is also added to minced meat in the manufacture of a special kind of kyufta - gone. Strange dishes from the eastern groats of bulgur sound strange? What is it and what taste do these dishes have? We assure you that they are all very tasty and fragrant. And, most importantly, extremely useful.
Bulgur pilaf
Do you know anything about bulgur croup? What is this very tasty and healthy product, you still do not know? At the first glance at a pilaf from bulgur it is unlikely to want to try it. Yes, I must admit that his appearance is not very presentable. However, after all, we are used to eating buckwheat, although many children call it "messy mess". We present you a recipe for a delicious pilaf from bulgur with mushrooms and walnuts.
Ingredients
To prepare it, you will need 300 grams of large bulgur, 1/2 kilogram of fresh (mushrooms, mushrooms) or pickled mushrooms, 1-2 onions, 1/2 cup walnuts, salt, black pepper, vegetable or butter.
Cooking method
Peel and rinse bulgur, fry for 5 minutes in oil and pour 1/2 cup boiling water or beef (chicken) broth, salt. Simmer. Fry finely chopped onions in a pan, add chopped mushrooms, season with pepper. Add nuts and simmer under the lid for 5-7 minutes. After the cereal is cooked, add mushrooms with onions and nuts to it, but do not mix. Cover with a lid and cover with a towel on top. After 10 minutes, you can mix everything and serve. Be sure that everyone who tries pilaf (regardless of whether Bulgur is known to them: what it is and what it is made of) will be delighted with its taste.