A couple of decades ago, many of our compatriots had no idea what Bulgur was and how to cook it. Today, this product is sold in almost all major grocery stores. It is a cereal made from wheat according to a special technology, which includes steam treatment and crushing. As a result, Bulgur retains almost all the beneficial properties of wheat, but it is prepared quickly and easily. This cereal goes well with almost all products: meat, mushrooms, vegetables. Bulgur with vegetables can be cooked as a side dish or as a side dish, this combination can also be used to create salads. There are so many recipes for such dishes that even the most fastidious gourmet can find an option that fully corresponds to his gastronomic preferences.
Cooking Features
The process of cooking dishes from Bulgur and vegetables is neither long nor complex, but it has certain specific features. To obtain the expected result, you need to know and take into account several points.
- Bulgur can be of different sizes. Small grits are used for the preparation of desserts, as it is added to the stuffing when cooking meatballs and other similar products. Coarse cereals are usually used to make pilaf. For salads and side dishes made from vegetables, bulgur of medium size is best suited.
- Flush bulgur before cooking is not necessary. But it is often fried in a small amount of butter, best of all cream. As a result, nutty notes are revealed, which make the dishes from Bulgur even more delicious.
- Bulgur medium grinding should be cooked for a short time. Usually 10-15 minutes is enough. Sometimes they do without cooking at all, pouring boiling water over the cereal and leaving it for 30-60 minutes in a thermos.
- To prepare a bulgur for a glass of cereal, two glasses of liquid (water or broth) are usually taken. But if the composition of the food is a lot of juicy vegetables, the ratio of cereals and water can be used differently: you can take 1, 5 glasses of water for a glass of cereal.
- The liquid with which bulgur is poured when cooking it with vegetables is preferably hot.
Bulgur can be cooked with vegetables in a frying pan, in an oven, a slow cooker. Technology cooking food is not always the same. To avoid mistakes, you should carefully follow the recommendations accompanying the selected recipe.
Bulgur with vegetables in a pan
Composition:
- Bulgur - 0, 2 kg;
- water - 0, 4 l;
- onions - 100 g;
- carrots - 100 g;
- Bulgarian pepper - 0, 25-0, 35 kg;
- refined vegetable oil - 60 ml;
- salt - to taste.
Method of preparation:
- Free the onions from the husk, cut them into thin half rings.
- Scrape, wash carrots. Grind it on a coarse grater.
- Peppers wash, blot with a napkin. Remove the stalks from them, along with the seeds. Pepper pulp cut into quarters rings.
- Heat the oil in a deep frying pan, put the onion in it. Fry it until it gets a golden hue.
- Add carrots to onions. Cook them together for 5 minutes.
- Place pepper pieces on the onions and carrots. Continue to fry vegetables for another 5 minutes.
- Pour bulgur into the pan with vegetables. Fry it with them for 2-3 minutes, then salt it and pour hot water over it.
- Cover the pan with the lid and cook the food for 10-15 minutes until there is almost no liquid left in the pan.
It remains to mix the food, arrange it into plates and serve it to the table. It can serve as a side dish and a separate dish. Fresh greenery will make it even more seductive if you sprinkle bulgur and vegetables with it before serving them to the table.
Bulgur with vegetables in a multicooker
Composition:
- Bulgur - 160 g;
- water - 0, 3 l;
- onions - 100 g;
- carrots - 100 g;
- sweet pepper - 150 g;
- cauliflower - 100 g;
- salt, seasonings, fresh herbs - to taste;
- butter - 40 g.
Method of preparation:
- Wash cauliflower, divided into florets. Each inflorescence cut into 4 parts.
- Free the onions from the husk and cut into small cubes.
- Peel the carrot, chop it on a grater with large holes.
- Pepper free from seeds and cut into small squares.
- Put butter in the multicooker bowl.
- Turn on the unit by selecting the “Frying” program. If the cooking function is not available in your appliance, you can activate the Baking program.
- After 1-2 minutes, when the butter has melted, put onions and carrots in the bowl. Fry them until the onions are golden in color.
- Add pepper and cabbage. Cook all vegetables together for 10 minutes. Turn off the slow cooker temporarily.
- Boil water in a kettle or saucepan. Pour bulgur to the vegetables, sprinkle it with salt and spices, pour boiling water over it.
- Lower the multicooker lid and start the device by activating the program intended for cooking their cereals. Usually it is called “Kasha”, “Rice”, “Buckwheat”, “Pilau”. If your device does not automatically determine the readiness of dishes, set the timer for half an hour.
- After completing the program, add chopped greens to the vegetables and bulgur, mix the food and leave it for 10 minutes in the heating mode.
The dish made according to this recipe is so nourishing and appetizing that it can be served as an independent dish without adding anything to it. If you do not use butter, you can replace it with an adequate amount of vegetable oil, this will affect the taste of the finished snack, but not significantly.
Bulgur with vegetables in the oven
Composition:
- Bulgur - 0, 2 kg;
- water - 0, 4 l;
- onions - 100 g;
- carrots - 100 g;
- Bulgarian pepper - 0, 2 kg;
- cherry tomatoes - 0, 2 kg;
- asparagus beans - 0, 2 kg;
- dried herbs - 10 g;
- refined vegetable oil - 40 ml;
- garlic - 2-3 cloves;
- salt - to taste.
Method of preparation:
- Bulgur fry in vegetable oil until nutty smell appears.
- Wash the vegetables, let them dry.
- Cut beans into 2-3 cm pieces.
- Pepper seeds, cut into strips.
- Onion, peeled from the husk, cut into thin half rings.
- Peel the carrots, cut into strips or grate on a coarse grater.
- Finely chop the garlic cloves with a knife.
- Put the chopped vegetables in a bowl, add whole cherry tomatoes, salt, herbs and fried bulgur. Mix well and put in a baking dish.
- Boil the water and fill it with food in the form.
- Place the form in an oven preheated to 180 degrees and bake the vegetables with bulgur for 45 minutes.
Served hot snack, when served at the table it does not hurt to sprinkle with finely chopped greens. The composition of this dish is dominated by low-calorie vegetables, so it turns out dietary. It will appeal to supporters of healthy eating and vegetarians.
Bulgur with frozen vegetables
Composition:
- Bulgur - 0, 2 kg;
- frozen vegetable mixture (Mexican is well suited) - 0, 2 kg;
- dried dill - 5 g;
- refined vegetable oil - 40 ml;
- salt, black pepper - to taste;
- water - 0, 4 liters.
Method of preparation:
- Heat the oil in a deep frying pan. Without defrosting, pour the vegetable mixture into the pan.
- Fry the vegetables for about 10 minutes, until they are soft.
- Add bulgur to the vegetables and fry for 3 minutes with them.
- Add dill and other seasonings, salt.
- Fill the product with hot water.
- Cover the pan with a lid, reduce heat under it. Cook the food for about 15 minutes.
- Spreading the cereal with a spoon, check to see if there is water at the bottom If there is no water left, the pan can be removed from the stove.
- Hold the dish under the lid for another 10-15 minutes, so that the cereal is better steamed and become even softer.
Any frozen vegetables are suitable for extinguishing with Bulgur, the cooking technology of this food will not change.
Lenten salad from bulgur and vegetables
Composition:
- Bulgur - 0, 25 kg;
- water - 0, 5 l;
- tomatoes - 0, 4 kg;
- Bulgarian pepper - 0, 2 kg;
- onions - 100 g;
- green onions - 50 g;
- lemon - 1 pc .;
- olive oil - 60 ml;
- salt - to taste.
Method of preparation:
- Bulgur put in a saucepan, cover with hot water, salt to taste.
- On medium heat, bring the contents of the pan to a boil. Reduce heat and boil bulgur for about 15 minutes.
- When there is no liquid left in the pan, remove it from the heat and let the bulgur cool.
- Squeeze juice out of lemon, mix it with vegetable oil. Pour this mixture into the bulgur, mix it and place in a large bowl in which you plan to mix the salad.
- Remove bulb from bulb onion. Cut the vegetable into half rings. Purple onions in this salad will look best. Put onions to the bulgur.
- Remove seeds from pepper. Cut the flesh of the peppers into quarters of rings, put them to the bulgur and onion.
- Finely chop the green onion, sprinkle it in a bowl with other products.
- Wash tomatoes and blot with a napkin. Cut into cubes or slices of small size. If your tomatoes are very juicy, it is advisable to remove the seed bags from them so that the appetizer does not come out watery.
- Send the tomatoes to the other ingredients.
- Stir the salad and put it in a beautiful vase.
If the appetizer seemed a little under-salted, you can add a little soy sauce to it. The recipe for this salad will help out if you want to treat your friends to an unusual, tasty, satisfying and appetizing snack, but they are fasting at this time. Vegetarians should also take note of this recipe.
Bulgur, cooked with vegetables, is a full-bodied dish, well satisfying hunger, tasty and appetizing. Most varieties of this dish are suitable for a lean and vegetarian table.
