Bulgur to garnish

Bulgur to garnish

Wheat is the raw material for the production of several types of cereals, in particular, decoy, couscous, bulgur. The latter is common in the East. Bulgur is obtained by treating wheat grains with steam and crushing them. As a result, groats come out, which is quickly cooked, retains almost all the beneficial properties of wheat, and is well saturated. Meals from it are ideally combined with meat dishes and are often served as a supplement to meat and products made from it. If you know how to cook bulgur as a side dish, you can fill up the family menu with many tasty and healthy dishes, the creation of which does not require much time and effort.

Cooking Features

Cooking bulgur as a side dish is no more difficult than cooking rice or pasta. Even an inexperienced cook can cope with it if she knows the following.

  • Bulgur is fine, medium and coarse. Small grits are added to patties, desserts, casseroles, like many of our compatriots add semolina to them. For the preparation of side dishes so finely crushed cereals are not suitable. For side dishes use medium or coarse grinding, in the latter case, delicious pilaf comes out.
  • Bulgur is not washed before cooking, but it can be fried in a dry frying pan or, even better, with a small amount of butter or vegetable oil added. This allows you to reveal the unique nutty notes that bulgur possesses.
  • The preparation technology of bulgur depends on the size of its grinding. Small bulgur is not cooked, but only steamed. Bulgur medium grinding, too, can not cook, and pour boiling water, wrap and leave for an hour and a half, so that the grains are steamed, swollen and softened. If you cook medium-sized bulgur, it will be ready in 10-15 minutes or even earlier. The cooking time of a large bulgur in a saucepan is 15-20 minutes. In the multi-cooker Bulgur 30 minutes are prepared regardless of whether it is coarse or medium.
  • When cooking bulgur, the ratio of cereal to water is usually 1: 2, although experienced cooks say that a ratio of 1: 1, 8 will be more successful. Water can be replaced with broth, it will take as much. When using juicy vegetables, the liquid may require a little less than when cooking bulgur without vegetables. To prepare foods in a multi-cooker fluid sometimes requires more than the norm. Adhering to the proportions recommended in the recipe, you will avoid mistakes and get the expected result.

Bulgur will taste better if it is flavored with butter. Also, various spices and vegetables are often added to it. There are many options for garnish from this cereal.

A simple recipe for making bulgur as a garnish

Calorie dishes: 976 kcal, per 100 g: 157 kcal.


  • Bulgur (medium ground) - 180 g;
  • water - 0, 4 l;
  • salt - to taste;
  • refined vegetable oil - 40 ml.

Method of preparation:

  • At the bottom of a cauldron or thick-walled pot, pour in some oil.
  • Heat it. Add bulgur. Fry it, stirring with a spatula, until you feel a pleasant nutty smell.
  • Boil water, mix with salt. Pour bulgur.
  • Turn down the heat, cover the cauldron with a lid. Cook the bulgur on low heat for 15-20 minutes, until you see that the cereal has absorbed all the water.
  • Remove the cauldron from the stove, wrap it up and wait 20 minutes. During this time, the croup will evaporate and become even more tasty.

Such bulgur is suitable as a side dish for meat and poultry. When serving, it can be supplemented with fresh vegetables, sprinkled with chopped greens.

Bulgur garnish with onion and tomato

Calorie dishes: 1287 kcal, per 100 g: 165 kcal.


  • Bulgur coarse ground - 0, 2 kg;
  • water - 0, 4 l;
  • onions - 100 g;
  • tomato paste - 20 ml;
  • refined vegetable oil - 60 ml;
  • salt, spices - to taste.

Method of preparation:

  • Peel the onions, cut into small cubes.
  • Heat oil in a deep pan or in a cauldron. Put onion in it and fry until golden brown.
  • Add the tomato paste to the onions, continue to fry it with it until the pasta darkens.
  • Add bulgur, fry it with onion for 5 minutes.
  • Add salt, pepper, brew hot boiled water. Stir.
  • Cook bulgur for 20 minutes on low heat.
  • After removing from the heat, leave the food to steep under the lid for 10-15 minutes.

This bulgur looks bright, has a pleasant taste and is excellent with meat.

Bulgur garnish with onions and carrots in a slow cooker

Caloric content of the dish: 1029 kcal, per 100 g: 132 kcal.


  • Bulgur coarse grinding - 180 g;
  • water - 0, 45 l;
  • onions - 50 g;
  • carrots - 50 g;
  • red pepper, salt - to taste;
  • butter - 50 g.

Method of preparation:

  • Put oil in the multicooker bowl.
  • Scrape carrots, wash, dry with a napkin. Grind grated with small holes.
  • Remove onions from the onion, cut it into small pieces.
  • Boil the water.
  • Turn on the device by activating the “Frying” program. If the function of cooking at your multicooker is not provided, select the “Baking” program, it will also work.
  • When the butter has melted, put onions and carrots in the multicooker bowl. Cook vegetables for 5 minutes.
  • Add bulgur and spices to vegetables, fry products for 5 minutes together.
  • Salt, pour hot water. The program “Frying” or “Baking” change the program “Quenching”. Set the timer for 30 minutes.
  • Stir and leave in heating mode for another 10 minutes.

Such bulgur is well suited as a side dish for poultry meat. The main dish can be cooked with it. To do this, you can cut the chicken fillet, coat it with sauce, put the steamer on the grill, and set the grill itself into the slow cooker immediately after the bulgur is filled with water.

Bulgur with vegetables for garnish

Caloric content of the dish: 1312 kcal, per 100 g: 103 kcal.


  • Bulgur - 180 g;
  • water - 0, 4 l;
  • sweet pepper - 150 g;
  • carrots - 90 g;
  • eggplant - 0, 2 kg;
  • tomatoes - 0, 2 kg;
  • salt, spices, herbs, garlic - to taste;
  • refined vegetable oil - 60 ml.

Method of preparation:

  • Tomatoes boil in boiling water, remove the skin from them. Cut the tomato pulp into small pieces of arbitrary shape.
  • Pepper seeds are removed, cut into squares no larger than 1 cm.
  • Peel the carrots, chop them on a grater with an average size of holes.
  • Peel the eggplant, cut into cubes about 1-1,5 cm in size. Prepare the brine solution by mixing a tablespoon of salt with a liter of water. Dip the eggplant pieces in the solution. After 10 minutes, drain the water, rinse the eggplants to remove excess salt, and dry with a napkin.
  • At the bottom of the pan with non-stick coating, pour in the oil. Heat it up. Put carrots, eggplants and peppers in a saucepan. Cook them for 5 minutes.
  • Add bulgur. 3-4 minutes fry it with vegetables.
  • Add the tomatoes, finely chopped garlic, salt and spices. Extinguish 2 minutes.
  • Pour pre-heated water into a saucepan with bulgur and vegetables. Simmer until cooked. After boiling the water in the pan it will take about 20 minutes.

A garnish of bulgur with vegetables is more juicy, colorful and tasty than one made from one cereal. He is so good that it can be served as an independent dish, this idea will certainly appeal to supporters of vegetarian food.

Garnish of bulgur and canned corn in a slow cooker

Calorie dishes: 1565 kcal, per 100 g: 101 kcal.


  • Bulgur - 0, 25 kg;
  • water - 0, 5 l;
  • canned corn - 150 g;
  • Bulgarian pepper - 0, 2 kg;
  • carrots - 100 g;
  • onions - 100 g;
  • tomatoes - 0, 2 kg;
  • salt, spices - to taste;
  • refined vegetable oil - 50 ml.

Method of preparation:

  • Carrots, peeled, chopped on a coarse grater or cut into small cubes.
  • Pepper seeds, cut into small squares.
  • Remove the husks from the onion, cut it into small pieces.
  • Cut the tomatoes into large cubes (about 2 cm in size).
  • Pour oil into the multicooker bowl. Turn on the unit by activating the “Frying” or “Baking” program.
  • Place onions, carrots and peppers in a multicooker bowl, fry them for 5 minutes.
  • Add bulgur, continue cooking foods, without changing the mode, for another 5 minutes.
  • Temporarily turn off the device. To the products in the bowl add tomatoes, salt, spices. Fill all with hot water.
  • Start the slow cooker again, but in the “Quenching” program. Set the timer for 30-40 minutes (depending on the size of the grains of bulgur).
  • 10 minutes before the end of the program, add corn to the bulgur from a jar, first drain the liquid from it. Stir products. Continue to prepare the dish until you hear a beep about the end of the program.

Such a dish is tasty and satisfying in itself, but an even better idea would be to serve it as a side dish for some chicken, turkey or other poultry dishes.

Bulgur is a useful product, which is one of the types of wheat cereals. Due to the special processing and crushing, it is prepared quickly and easily, it turns out to be delicate in taste. Bulgur dishes are well combined with vegetables, meat, poultry, so you can make delicious side dishes for dishes from beef, pork, chicken and turkey. Knowing the recipes of the garnish from the bulgur will be useful to the hostess, who values ​​her time and the health of the household.

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