Bulgur with Pumpkin

Wheat serves as the basis for several types of cereals. These include Bulgur. It is a steamed and crushed wheat, usually partially or completely purified from the husk. It retains almost all the beneficial properties of the cereal from which it was derived. Due to the fine crushing, it is prepared quickly, but at the same time it almost never sticks together during cooking, turning into a mash. This cereal goes well with fruits and vegetables. The harmonious union is bulgur with pumpkin, which can also be used for cooking sweet and savory dishes.

Cooking Features

Recipes for which you can cook a pumpkin with bulgur, there are quite a lot. There is no single cooking technology for these dishes. In order to avoid mistakes and get the expected result, you must adhere to the recommendations accompanying the selected recipe. However, there are several rules, the knowledge of which is useful to the cook, no matter what recipe he is going to cook bulgur with the “queen of the garden”.

Bulgur of average size is most suitable for the main course. Coarse grains are used for soups and pilaf, small grains are added to patties and confectionery.
Washing bulgur is optional. It is believed that the treatment with steam, which he passes during production, is sufficient for its disinfection. However, it is often washed or fried before cooking until nutty flavor appears.
You can use any pumpkin for cooking sweet porridges and main courses, except fodder. However, it is believed that the nutmeg varieties of this vegetable are the most tender, sweet and fragrant. They are distinguished by a specific pear shape and a bright red-orange color.

For cooking Bulgur with vegetables, including pumpkin, usually use a cauldron or thick-walled pan with a non-stick coating, but such dishes can be successfully cooked in a pan and in a slow cooker. The choice of recipe and method of preparation depends on the presence in the house of certain products, suitable kitchen utensils, as well as the culinary preferences of the cook and those people for whom he prepares the dish.

Bulgur with pumpkin in a pan

Composition:

Bulgur - 0, 2 kg;
pumpkin - 0, 4 kg;
onions - 100 g;
garlic - 3-4 cloves;
fresh parsley - 20 g;
dried Italian herbs - 5 g;
refined vegetable oil - 50 ml;
salt, black pepper - to taste;
bay leaf - 1 pc .;
water or broth - 0, 5 l.

Method of preparation:

Wash the pumpkin, peel it off. Remove the pulp with seeds.
Cut the pumpkin into cubes of about 1.5 cm.
Free the onions from the husk, cut into small pieces.
Wash, dry the parsley, chop it finely.
Chop the garlic cloves with a knife.
Boil water or heat the broth.
Pour oil into a deep frying pan, heat it up.
Put the onion in the butter, fry it until it turns golden.
Add a pumpkin to the onion, fry it with it for 5 minutes.
Add garlic to vegetables. Fry them together until the garlic reveals its flavor.
Pour bulgur into the pan.
Stir the products with a spatula, making sure that the oil envelopes all the grains.
Place a laurel leaf on top, add Italian herbs, salt and pepper.
Fill the food with hot water or broth. Cover the pan with a lid. Cook the food on low heat until the liquid in the pan remains.

It remains to mix the contents of the pan, arrange the dish on plates and invite the household to the table. Do not forget to sprinkle with bulgur when serving chopped parsley to the table.

Bulgur in a multicooker with pumpkin and fruit

Composition:

Bulgur - 0, 2 kg;
apple - 0, 2 kg;
dried apricots - 60 g;
raisins - 60 g;
pumpkin - 0, 3 kg;
orange - 1 pc .;
water - 0, 4 l;
sugar - 20-30 g;
butter - 20-30 g;
salt - a large shchip.

Method of preparation:

Apple wash, dry, clean. Cut the core out of it. Apple pulp cut into small cubes or strips.
Pour dried apricots and raisins with boiling water. After 10 minutes, drain the water, squeeze the dried fruit.
Cut dried apricots into strips; raisins are not needed.
Peel the pumpkin peels and seeds. Pulp chop grated with large holes.
Smear the bowl of the multicooker. Put pumpkin-blended apples and dried fruit into it.
Pour bulgur from above. Sprinkle it with sugar and salt. Fill with water.
Turn on the multicooker by activating a program designed to cook cereal dishes. It is usually called “Kasha”, “Buckwheat”, “Rice”, “Pilau”, but it may have other names. If your unit does not automatically determine the cooking time, set the timer to 40 minutes.
10 minutes before readiness add juice squeezed out of an orange and a piece of butter, mix.

If by the end of the main program there is water in the multicooker bowl, leave the porridge to languish for 20 minutes in the heating mode.

Burgur with pumpkin and spinach

Composition:

Bulgur - 0, 2 kg;
pumpkin (peeled) - 100 g;
spinach - 100 g;
water or broth - 0, 4 kg;
onions - 100 g;
fresh champignons - 150 g;
salt, black pepper - to taste;
refined vegetable oil - how much will go.

Method of preparation:

Wash the mushrooms, dry them with a napkin, cut into strips.
Wash the spinach, let it dry. Chop the spinach leaves with a knife.
Free the onion from the husk and cut it into small cubes.
Peeled and peeled pumpkin cut into cubes about 1 cm in size.
Pour oil into the pan, put onion into it, fry it until golden brown.
Add a pumpkin. Brown it for 5 minutes.
Place the mushrooms in the vegetable pan. Cook the food together until the liquid released from the mushrooms is evaporated from the pan.
Rinse the bulgur, put it to other products, mix.
Salt and pepper the food, cover with hot water or broth.
Cook bulgur with pumpkin and mushrooms for 10-15 minutes.
Add spinach, mix. Continue to simmer until cooked.

The dish prepared according to this recipe is tasty, nourishing and fragrant. Despite the fact that meals from cereals are not considered to be festive, your guests are unlikely to be offended if you offer them a snack prepared with this recipe.

Bulgur and pumpkin are considered healthy foods. Possessing a unique taste and ease of preparation, they are in demand in cooking. It’s a good idea to cook them together, as they go well together and can serve as the basis for both sweet and savory dishes.

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