Bulgur cooking method. Bulgur recipe step by step. Step by step cooking instructions

What to cook for a side dish

1 hour

342 kcal

5/5 (2)

Tired of the monotony, and you no longer know what side dish to cook for the main dish? In fact, there are many cereals that can be served deliciously, and these include not only buckwheat or rice. Properly cooked bulgur side dish is perfect for all main dishes. And in order for it to turn out tasty and crumbly, you first need to understand the following: bulgur - what kind of cereal is it and how to cook it so that it causes taste and aesthetic pleasure.

Porridge from this cereal is very similar to wheat porridge. Because it is also made from wheat, only grains are harvested at the stage of milk maturity and processed in a special way. At the same time, on its basis, you can cook a variety of salads, snacks, pilaf and much more.

How to choose the right ingredients

The main advantage of this cereal is that before cooking it, there is no need to thoroughly rinse it over and over again. And the secret is that it is sold already pre-steamed.

If you want to bring your side dish closer to the perfect right taste, stick to following requirements when choosing it:

Production. Remember, such cereals are not produced in countries such as Ukraine and Russia, so pay attention to the packaging and give preference foreign countries. The right choice is Turkey, India and the countries of the Middle East.
Packaging integrity. In no case should it be damaged, down to the smallest tears, scratches, stickers.
Grinding Decide on a dish that you would like to cook based on cereals. Bulgur pilaf is best made on the basis of coarse grains. In the case of meatballs or cutlets, stop at finely ground bulgur.
Color and texture. The groats should be a rich light yellow color, and in no case stick together.

Remember that, like other types of cereals, bulgur can be both beneficial and harmful. When dieting, the main thing is not to overdo it with the amount.

Important! You should not use this cereal for those who are allergic to gluten, gastritis or inflammation directly related to the gastrointestinal tract.

Bulgur for garnish

Kitchen appliances and utensils: stove, frying pan, board, knife, bowl, spoon, spatula, saucer.

Ingredients

Step by step recipe

Bulgur is quite similar to.

First you need to finely chop the onion, best of all - into squares 0.5x0.5 in size.

If you or your family do not like the taste and smell of onions, you can rinse them thoroughly under cold water and grate them on a fine grater.
Place the skillet on the stove over high heat. Pour in sunflower oil and sauté the onion in it.
Add tomato paste after the onion has become a golden hue, and overcook.
Add bulgur to the pan. It needs to be lightly fried, stirring often, after which it will become more transparent.
Pour the fried cereal with water and salt to taste.
Once the water comes to a boil, reduce the heat to low, cover the pan with a lid and simmer until tender, about 15-20 minutes.
Periodically, porridge must be tasted so that it is not digested.

For a perfect dinner, it is not enough to know how to cook bulgur for a side dish, you should also serve it correctly. This can be done using a small deep saucer, as shown in the video below.

Bulgur Video Recipe

In this video, you will be able to follow the sequence of the cooking process, see how to properly chop vegetables, how often to stir bulgur and how to serve the dish.

Bulgur pilaf with chicken

Time for preparing: 1 hour 10 minutes.
Servings: 3.
Kitchen appliances and utensils: stove, frying pan, board, knife, bowl, spoon.

Ingredients

Step by step recipe

So, you already know how to cook bulgur, now carefully study the recipe for how magical pilaf can turn out from this type of cereal.

To start, you can wash the bulgur in several stages, just like you do with rice. But this may or may not be done.
Divide the breast into 2 parts and remove all unnecessary fatty layers, films, veins. Then cut the chicken fillet into small cubes, up to about 1 cm.
Peel vegetables. Cut carrots and onions into small strips. The thicker it is, the more noticeable their taste will be.
Put the pan on the stove with a strong fire turned on, after it heats up well, pour in the sunflower oil, after which add the meat.
Stew the meat until it is covered with a beautiful white-pink crust. After that, feel free to add vegetables and simmer for another 5 minutes, while stirring often.
Pour in tomato paste or ketchup, mix and leave to stew for about 5-7 minutes.
Add bulgur to all ingredients and mix thoroughly.
Immediately pour water into it, add salt, pepper or spices to taste, stirring occasionally.
We are waiting for the moment of boiling, we fasten the power of the fire to the minimum, put the bay leaf and continue to cook for at least 15 minutes.
Taste the bulgur from time to time so that it does not overcook.
Bulgur is considered ready if it has reached the degree of al dente. After that, you need to remove the pan from the stove, cover it with a lid and let it brew for half an hour.

Video recipe for bulgur pilaf with chicken

In this video, you can see how the ingredients should be cut, you can remember the sequence of cooking steps and see how the dish should look like in the end result.

Step by step recipe

Serve hot chicken bulgur garnished with fresh herbs or vegetables.

Video recipe for cooking bulgur with chicken in a slow cooker

In this video you can follow the sequence of cooking steps and see the final result.

What to serve with bulgur

Vegetables pair well with bulgur.. It can be both fresh vegetables and pickles, as well as steamed, oven-baked or blanched.
An interesting option is this: combine grains with vegetables making salad with bulgur.
The combination with meat is perfect. You can use any: baked, fried, steamed.

Be serious about your choice of cereals;
Before cooking bulgur, it can be lightly fried, then it will become beautiful and transparent;
Cook the dish to the al dente stage and let it brew for a while.

Other cooking options

The most delicious dish is Turkish soup with bulgur. It will take you less than an hour to prepare. Soup ingredients: bulgur, lentils, tomato, dried vegetables, mint, basil, paprika and water. For those who are on a diet or proper nutrition, you can use the recipe for bulgur with vegetables or cook.

About bulgur dishes, the recipes of which you liked the most, you can tell in the comments. And also do not forget to write if you liked my recipes and what ingredients you would add to them.

Today we’ll talk about how to cook bulgur and find out all the intricacies of cooking. During their travels, the Maghreb merchants brought to Europe not only fabrics and utensils, but also some products, among which bulgur occupies an honorable place. This is one of the favorite dishes of the Caucasus, the Balkans, Northern India, the Middle East, Pakistan, and the South of Russia. It is very tasty, nutritious and good both hot and cold.

What is Bulgur?

Bulgur is nothing more than a groats obtained from durum wheat, subjected to heat treatment with water and further drying. After that, the outer shell is removed from the grains by grinding (this gives the grits an amber hue), and then crushed into three fractions:

Thin. Such cereals are used in the preparation of pastries, bread, cookies. Thanks to bulgur, the muffin acquires a crunch and a nutty taste.
Average. It is used to prepare various culinary specialties from salads and appetizers to side dishes and soups.
Rough. Such cereals are used instead of rice in pilaf, which significantly affects the calorie content of the dish (it decreases).

How to cook bulgur

According to the rules, cereals of the middle fraction are not boiled, but steamed, pouring hot water in a ratio of 1: 2 in a food thermos (you can use a saucepan that needs to be well wrapped). After 40-50 minutes, the bulgur will swell, and it can be used to cook cutlets with potatoes and kysyr salad.

When preparing soups, you need to take into account the increase in the volume of cereals by about 2.5 times.

But how to cook coarse bulgur? First, it is washed and fried for 5-10 minutes in oil, and then boiled, pouring water in a ratio of 1: 2, over low heat for 20 minutes with stirring. Cover the finished porridge with a lid and let it brew for 10 minutes.

Harm

Oddly enough, bulgur also has contraindications:

frequent bloating;
increased acidity;
frequent diarrhea;
gluten intolerance;
inflammatory processes in the esophagus and stomach;
constant overeating.

If you experience any discomfort or symptoms, you should exclude the product from the diet and seek the advice of a specialist.

How to cook bulgur for a side dish: cooking secrets

Not only first and second courses are prepared from bulgur, but also delicious desserts. To prepare a delicious meal, you should follow some rules:

The cereal does not need to be soaked or washed.
First, bulgur is fried in oil, and then only boiled. This procedure gives a nutty note and a charming aroma.
Cooked in a thick bottomed pot. It can be a cast iron, a cauldron or a wok.
During cooking, the volume of cereals triples. So be sure to bring the right pot.
Grains and water are taken in a ratio of 1: 2, respectively.
When cooking in a slow cooker, use the "Buckwheat" mode.

Bulgur goes well with spices and various oils. So, you can safely add when cooking: marjoram, cinnamon, thyme, rosemary, ground cardamom.

Tarragon should not be used, as it "silences" the nutty taste of cereals and gives it bitterness.

When cooking bulgur, keep in mind that it is not recommended to combine it in a dish with eggs, raw potatoes, (white or colored), beets. Care should be taken to add dried fruits, because in combination with bulgar this can provoke the occurrence of fermentation in the intestines.

It is unacceptable to use cereals for people with allergies to cereals or gluten.

How to cook bulgur: recipes with photos

Now we offer you to visually familiarize yourself with the preparation of various variations of bulgur.

Bulgur groats with vegetables

Prepare delicious bulgur with vegetables - a tender and satisfying meal. The dish will not leave anyone indifferent due to its taste and enchanting aroma. Its plus is that without the addition of meat, the dish turns into a dietary one.

To cook for two glasses of cereal, you will need 2 onions and bell peppers, 3 cloves of garlic. And what is an oriental dish without spices? Therefore, they are used: 1 tsp. sweet paprika and chili pepper, 2 tbsp. l. , a bunch of your favorite greens, salt. For dressing - sunflower oil.

In order not to suffer with spices, you can separately prepare the dressing by mixing them with juice and oil.

Recipe: Chicken bulgur in a slow cooker

Bulgur cooked in a slow cooker with the addition of chicken meat - not only tasty dish but also useful. In addition, it is not at all difficult to prepare it, since all you need to do is prepare the products. The technology will do the rest.

For 0.5 kg of chicken meat (fillet), you should take 0.2 kg of cereals, one onion, carrots, and in addition, you will need spices (at your discretion), 30 g of sunflower oil and tomato paste.

The finished dish is laid out on plates, decorated with greens as desired and served at the table.

Bulgur Soup Video Recipe

Bulgur with dried fruits

Bulgur can be cooked with almost any food, resulting in delicious and nutritious dishes. We offer to cook bulgur with dried fruits. Both fast and helpful.

For a glass (0.25 kg) of boiled cereals, you need to take 50 g of raisins, dried apricots, cranberries and ½ lemon. Additionally, 2 tsp will be required. and butter to taste.

Bulgur pilaf recipe video

Now, knowing the recipes and subtleties of preparing bulgur for a side dish, you can easily treat your guests to a delicious dish, giving it a certain oriental aura.

Nowadays, bulgur is not very popular with housewives, despite its pleasant taste and ease of preparation. The thing is that many cooks simply do not know how to properly handle it and in what cases to use it. If desired, a delicious side dish or an independent dish, for example, pilaf, can be prepared from the product. In addition, salads are often supplemented with a hearty crumbly component, and it gives pastries a subtle and unusual flavor. It is noteworthy that, due to the special processing of wheat grains, from which bulgur is then produced, the component does not need long-term temperature exposure. In some cases, it does not even have to be cooked in the traditional way.

Everything you need to know about unusual cereal

To learn how to properly boil bulgur, you need to deal with it. existing species. Cooked in a special way, dried in the sun and crushed wheat can be represented by one of the following degrees of grinding:

Small (fine) fraction. The most crushed particles are used for the preparation of desserts, pastries, bread and rolls. The cereal gives the finished products a subtle nutty flavor, and the products themselves crunch appetizingly.
Middle faction. It is customary to cook thick soups, salads, cereals, side dishes and light snacks from such cereals.
Large (coarse) fraction. Appearance and texture similar to rice. If the component is processed correctly, it will make excellent pilaf, which will differ in lower calorie content than its rice counterpart.

Tip: In modern supermarkets, you can find mixtures that include other cereals along with unique wheat groats. Manufacturers promise that after a quick processing of the composition, you can get a tasty and healthy side dish. In fact, nothing good comes out of such semi-finished products. Either the finished product is half raw, or absolutely tasteless and useless in terms of energy value.

Dishes made from boiled bulgur can be consumed even cold, their taste remains at a high level even after a short storage in the refrigerator.

Ways to cook bulgur in the microwave and slow cooker

When people find out how much time it takes to cook bulgur, they begin to take a keen interest in it. Using a component in Everyday life allows you to significantly save time, because it can be cooked using a number of modern devices, reducing the duration of exposure to several minutes.

In a microwave oven. First of all, you need to choose the right dishes, because. bulgur in the process of processing will increase in volume by 2-2.5 times. For 1 part dry product, we take almost 2 parts of water. We lay out the cereal, fill it with liquid, cover with a lid and put it in the oven chamber. Within 2-3 minutes, the mass must be cooked at maximum power. Then the product is recommended to insist for another 12-15 minutes under a closed lid or even in a towel. Salt and spices are introduced into a ready-made garnish.

In a multicooker. In the bowl of the device, heat a little vegetable or butter and fry the bulgur in the "Baking" mode for a couple of minutes. Then we introduce spices and salt into the product, fill it with cold water and cook for 20 minutes in the “Extinguishing” mode. The side dish will turn out perfect if, after all this, you still hold it for 5-6 minutes in the "Heating" mode.

If the option of cooking a product in a slow cooker seems too complicated, you can simply boil it in buckwheat mode. It will turn out not so tender and fragrant, but if the mass needs to be sent to a salad or soup, this will be enough.

How else can you cook bulgur for a side dish

And yet, using innovative gadgets in relation to wheat groats is not entirely correct. It is better to resort to one of the simpler and more traditional options for processing the product:

In a thermos. Initially, bulgur was simply poured with boiling water, kept warm with blankets or towels, and waited for the mass to swell to the desired state. Today, this approach has become a bit easier. Pour one part of the cereal into a thermos, fill it with two parts of boiling water and close it hermetically. We leave the workpiece for 40-50 minutes. We add the finished product and season with spices. It is this approach that is recommended to be used in the manufacture of salads and cold cutlets based on bulgur.

On the stove. Rinse the cereal and lightly dry it. In a deep cauldron or wok, heat a few tablespoons of vegetable oil. We spread the wheat in them and begin to fry, stirring constantly. You do not need to press on the grains, they should retain their original shape. How long to keep the product on fire depends on the desired state of the composition, but experts believe that it is correct to stop processing when a distinct nutty aroma appears. Then the workpiece is either laid out in the soup, or poured with boiling water and boiled to the desired state. Regardless of the approach, it is recommended to wrap the finished dish with towels and keep warm for at least 10 minutes.

Bulgur only seems to be a universal product, but in practice it is better not to combine it with eggs, raw potatoes, cabbage and beets. The abundance of dried fruits in cereal porridge can start fermentation processes in the intestines, which is fraught with discomfort and digestive problems. Do not include the product in the diet of people suffering from intolerance to cereals.

Groats bulgur - interesting and useful product, which appeared recently in stores.

How to cook it correctly and tasty and is it worth it? This question is asked by those who have not yet tried porridge. Definitely worth it!

And from our article you will learn about the benefits of this product and how to cook bulgur for a side dish.

In contact with

This cereal It has interesting story and in some ways surpasses the notorious rice and buckwheat in its nutritional qualities. Bulgur is a wheat groat and therefore it contains a lot of vitamin B6, folic acid, thiamine and niacin.

Also high in selenium, potassium, phosphorus and iron. At the same time, it retains these vitamins and microelements during heat treatment, which makes it indispensable in the diet.

Yes, and the taste of dishes from this cereal is different from the usual, it has a slight nutty flavor and very crumbly. At the same time, it is quite easy to prepare.

In the manufacture of cereals, wheat is crushed and thus three varieties of bulgur are obtained: the largest fraction (coarsely ground bulgur) is used for cooking and cooking soups, cereals, pilaf, salads. And medium and small grits can be used as food after soaking, and is used as a side dish.

Take note of a variety of dishes from this cereal:, s, s,.

The easiest way to cook bulgur for a side dish is soak fine grains in water without boiling. It turns out truly diet dish, as 100 grams of dry cereal contains:

only 342 kcal;
58 grams of vitamins, minerals and complex carbohydrates;
cellulose.

When swelling, the croup increases three times.

To prepare 100 gr. we take a side dish:

30 grams of finely ground bulgur groats;
200-250 grams of plain water, to which you can add a little lemon juice;
ceramic bowl, preferably with a lid;

Cooking:

With such a raw porridge, you can serve vegetables, meat, fish, mushrooms, seafood. Pleasure and benefit guaranteed!

Also, raw soaked groats are part of the famous oriental salads "tabuli" and "kisir". Food for the Beauties of the Thousand and One Nights rich in vitamins and very refined in taste..

The abundance of vitamins and minerals allows the use of such raw porridge in cosmetology. You can make a mask from soaked cereals, and use the water in which bulgur was soaked to rinse your hair. The effect will be very good. Dry cereal can be used as a scrub.

But if you want to cook more high-calorie dishes from bulgur, you can use universal methods.

How to cook bulgur for a side dish, the video will help you:

Recipe for porridge with butter: photo

For cooking we use cereals rough faction , butter, water, salt. You will need a small saucepan with a thick bottom.

100 calories per gram- 454 kcal.

Ingredients:

coarse bulgur groats - 100 grams;
butter - 15 grams;
water - 250-300 ml;
salt - 2 grams.

Cooking:

The porridge turns out fragrant and crumbly. It may well act as an independent dish or with various additives.

In the process of its preparation, the cereal undergoes heat treatment and fermentation, so useful substances and vitamins saturate the entire thickness of the grain, and they loss during cooking is negligible.

Historically, the peoples of the Arabian Peninsula and Central Asia had bulgur in pilaf and still use it more actively than rice. The fashion for rice came from the East, but ordinary people there was no money to buy this product, and growing wheat in the steppes is much easier than rice.

So rice became the food of the rich, and wheat groats remained in the diet of ordinary people. This is connected with the undeserved "forgetting" of bulgur and the use of rice in modern European recipes for cooking pilaf.

For groats coarse fraction needs to be fried first in heated vegetable oil with spices, then add carrots, garlic, onions, tomatoes and pour water. Salt and stir until done.

How to cook bulgur pilaf in Turkish, you will learn from the video:

Additional ingredients can be eggplant or meat. If the pilaf is traditional, you first need to fry the meat (the best is lamb on the bone, but it can also be pork, beef, chicken), and then add grits to the oil and all other ingredients.

And if it’s vegetarian, then eggplant should be added along with vegetables, after roasting the bulgur.

Another way to use cooked cereals is adding it to stuffing. Traditional cabbage rolls and stuffed peppers will get a completely new accent if you add half-cooked bulgur groats to the meat instead of rice.

By the way, in Armenian culture, the traditional “dolma” is cabbage rolls from grape leaves consists of a mixture of meat and wheat groats.

Note to housewives

To make regular porridge better to buy portion packs bulgur, so it is easier to calculate the amount of water and the yield of the finished dish.
But for cooking pilaf, minced meat it is more convenient to use packages of 1-2 kg with "loose" cereals.
Very good this cereal combined with spices: curry, cumin, garlic emphasize and complement the nutty taste of bulgur.
Bulgur can be cooked in a slow cooker.
You can cook porridge with water and salt in the "buckwheat" or "porridge" mode.
Well, if you need to cook pilaf or porridge with vegetables, then:

pour oil on the bottom;
add carrots, onions, garlic;
pour the washed cereal;
fill with water;
add seasonings to taste;
turn on the "pilaf" mode

You can cook bulgur in a slow cooker different ways. The mode depends on the recipe. Sometimes you need to change a few - fry, stew, etc.

Watch the video cooking bulgur in a slow cooker:

Today, there are a lot of recipes for making bulgur. This is an incredibly satisfying and tasty cereal used in various dishes: soups, salads, side dishes and even desserts. Bulgur is popular not only in its homeland in the Middle East, but also in Europe, where it is considered a cereal with a thousand-year history and amazing taste.

Even a novice hostess can cook bulgur. We will need: 400 ml of water (about 2 tablespoons), a glass of cereal, butter (50 g) and salt.

For cooking, we put dishes with a thick bottom on the fire. So the cereal will not burn and will be able to fully reveal its aroma during languor. A piece of butter is laid out in a container and melted, then bulgur is placed in it.

Groats should languish in oil for 1-2 minutes. After that, water is poured into the container, and the porridge is brought to a boil. When the cereal boils, it is worth lowering the fire. During this period, salt is added to taste. Bulgur is boiled for 15 to 20 minutes. Ready dish it is considered when notches appear on the surface of the porridge, resembling pits. This means that the excess liquid from the pan has evaporated and the bulgur is ready to eat.

Instead of butter, you can use sunflower or olive oil. But the most delicious bulgur for garnish is obtained with butter.

Before cooking, the cereal is not soaked or washed. It should be borne in mind that during the cooking process, bulgur increases in size up to 3 times, so it is better to choose a larger container for cooking.

Pilaf with bulgur meat

Pilaf with bulgur meat is very popular in India and Turkey. Unlike traditional pilaf with rice, this dish is more juicy and fragrant.

Required Ingredients:

Groats - 2 tbsp.
Pork tenderloin - 400 g.
Carrot - 1 pc.
Onion - 1 pc.
Meat broth - 600 ml.
Table salt - 1 tsp.
Sunflower oil - 7 tbsp. l.
Dill and parsley - 1 bunch each.
Garlic - 3 cloves.
Barberry - 1 tsp
Suneli hops - 1 tsp

Step by step cooking instructions:

Carrots and onions are peeled, washed and cut into cubes 1 * 1 cm in size.
A cauldron with a thick bottom is put on fire, when the container is warm enough, it is worth pouring sunflower oil into it.
In a well-heated oil, first chopped onions are fried, then carrots. After frying, the vegetables are pulled out of the dishes.
In a cauldron with oil, where carrots and onions were previously fried, pre-cut pork is laid out and fried until half cooked.
Then fried onions and carrots, as well as salt and spices, are added to the meat. Everything is fried for 3-4 minutes to reveal the taste of spices.
Put the cereal in a cauldron and pour it with broth. In the absence of meat broth, it can be replaced with plain water.
After boiling, the fire is reduced to a minimum so that the pilaf languishes. Tightly close the lid of the pot.
After 10 minutes of boiling, add pre-peeled garlic to the pilaf and close the lid again.
After 7-10 minutes, the pilaf is ready to eat.
Before serving, crush the dish with finely chopped dill and parsley.

For the preparation of this dish, you can use not only pork. Lamb, chicken and beef go well with cereals.

Salad with bulgur

Salads with bulgur are distinguished by piquancy and sophistication. They can be served as independent dishes, and as side dishes for meat.

To prepare a cold salad, you will need 2 tomatoes, 1 cup boiled bulgur, 2 cucumbers, cilantro, green onions and chili peppers. Vegetables are cut into cubes, greens are chopped with a knife. All ingredients are mixed with boiled porridge.

Next, you need to prepare a salad dressing from 1 clove of garlic, 4 tbsp. l. olive oil, 1 tbsp. l. balsamic and 2 tbsp. l. soy sauce. All ingredients are mixed until smooth. Salad is dressed with dressing. Fans of spicy dishes are advised to add chili peppers in small quantities to the salad.

Warm salads with bulgur are in demand in the East. They perfectly satisfy hunger and are served as independent dishes.

To prepare a warm salad you will need: 1 sweet pepper, 1 zucchini, 1 eggplant, sunflower oil, 1 glass of cereals, parsley, 1 shallot, salt and pepper to taste.

Initially, you need to bake the pepper in the oven in foil for half an hour. After baking, the skin is removed from the vegetable, and it is cut into cubes. Peel zucchini and eggplant, cut into cubes, salt to prevent bitterness.

Fry the vegetables in a preheated skillet with oil until tender. Boil bulgur and mix with baked peppers and fried vegetables. At the end, chopped greens and finely chopped shallots are added to the salad. Season to taste with salt and black pepper.

Recipe for bulgur with vegetables

Bulgur with vegetables is a great option for a casual lunch or dinner. The main advantage of this dish is its usefulness, satiety and speed of preparation.

Required Ingredients:

Groats - 2 tbsp.
Carrot - 1 pc.
Zucchini - 1 pc.
Sweet pepper - 1 pc.
Green peas - 50 g.
Corn - 50 g.
Butter and olive oil for frying.
Salt and pepper to taste.

Cooking recipe step by step:

All vegetables, except peas and corn, are peeled and cut into squares. Fry in olive oil until half cooked.
Vegetables are pulled out of the container with a slotted spoon.
Butter is put into the dishes, melted and bulgur is poured out. Fry the cereal for no more than 5 minutes.
Then, previously fried vegetables are added to it, the mixture is poured with 400 ml of water and brought to a boil.
After 10 minutes, add peas and corn, cook for a maximum of 5 minutes more. Turn off the fire and leave the dish to infuse.

To prepare this culinary delight, you can use any vegetables. Eggplants and tomatoes go well with cereals.

To add spice, porridge can be sprinkled with grated cheese or herbs when serving.

Cooking a side dish in a slow cooker

Bulgur can be cooked both on the stove in a saucepan and in a slow cooker. When preparing a side dish in a slow cooker, the butter is initially melted in a bowl on the “frying” mode, then cereals are laid out in it, poured with water and the “porridge or stewing” mode is set.

When cooking in a slow cooker, it is worth observing the ratio of 1: 2. Two parts of water are taken for one part of cereal.

Soup with bulgur

To make Bulgur Soup, you will need the following ingredients:

Groats - 200 g.
Chicken fillet - 200 g.
Smoked brisket - 50 g.
Green onions - 3 feathers.
Dill - 3 sprigs.
Shallots - 3 heads.
Carrot - 1 pc.
Parsnip - half a root.
Dried garlic - 1 tbsp. l.
Paprika - 1 tbsp. l.
Ground sumac - 1 tbsp. l.
Butter - 40 g.
Salt to taste.

Cooking:

On the basis of chicken fillet, dill and green onions, the broth is boiled.
In a separate container, in melted butter (take 20 g), cereals are calcined with a mixture of all seasonings. Then the bulgur is poured with broth and boiled until half cooked.
Parsnip root, carrots and onion, cut into strips, are fried in the remaining butter. Vegetables are added to the broth.
Remove the boiled chicken fillet from the pan, cut it into squares together with the smoked breast. Season with dried garlic and roast in a dry frying pan for 3-5 minutes.
Broth with bulgur is poured into plates, meat is laid out on top and sprinkled with herbs.

It should be borne in mind that leaving such a soup for long time it is forbidden. Groats absorb liquid very quickly, so after 5–6 hours such a soup can simply turn into porridge. It is recommended to consume this dish immediately after preparation.

Bulgur dessert

From this popular Mediterranean cereal, not only first courses, salads and side dishes are prepared, but also desserts. You can make muffins from bulgur, which will amaze even an experienced chef with their taste.

For cooking, you will need a chicken egg (2 pcs.), Milk (200 ml), sunflower oil (3 tbsp. L), whole grain flour (1.5 tbsp.), Bulgur (1 tbsp.), Baking powder for dough (3 tsp. L .), thyme leaves.

Bulgur is boiled first. Then, in a deep bowl, beat the eggs until foamy with a whisk. Milk, sunflower oil, thyme leaves and cooled boiled bulgur are added to the mass. Then flour is added and mixed. Do not knead the dough too much.

Silicone molds for baking are greased with butter and filled 3 quarters with dough. The tray with the forms is placed in an oven preheated to 180 degrees for half an hour.

It is better to check the readiness of muffins with a wooden skewer or a match. If it is wet, then the dish is not yet ready and it is worth sending it to the oven for another 5-7 minutes.