Bulgur – 10 cooking recipes

Bulgur is a healthy and tasty cereal that is made from processed wheat. A great variety of dishes are prepared from this product: porridge, soups, pilaf and even salads. This crop is widespread in Asia due to the long list of components that the human body needs, but recently this cereal has begun to gain popularity here too.

How to cook bulgur as a side dish in a saucepan?

When you get tired of primitive side dishes, such as potatoes, buckwheat or rice, we prepare a healthy and incredibly tasty cereal - bulgur, which goes well with any meat, poultry and fish, and the cooking process is so easy that even a child can handle it.

1. 
   How to cook bulgur deliciously? In a frying pan with high sides, melt a piece of butter (about 20 grams).
2. 
   Pour the main component onto hot oil.
3. 
   Over high heat, fry the “grains” for about 5 minutes, constantly stirring with a spatula (it is this manipulation that will give the finished dish a unique nutty flavor).
4. 
   Afterwards, fill the bulgur with one liter (or a little more - the liquid level should cover the contents of the frying pan by one centimeter) of clean water, add salt and your favorite spices.
5. 
   Cook over medium heat with the lid closed for about 20-30 minutes.
6. 
   After half an hour, all excess liquid will evaporate.
7. 
   Add the remaining butter to the pan and mix well.
8. 
   Place the finished side dish into portioned bowls and serve. Bon appetit!

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Bulgur with chicken in a frying pan

The best utensil for cooking bulgur is definitely a frying pan, because it is in it that the porridge is immediately cooked in water, and then simmered in the juices from meat and vegetables, which saturates it with the taste of other ingredients. Also, the finished dish holds up well to repeated heating in a frying pan, and even on the third day it seems like it was cooked five minutes ago.

Cooking time – 1 hour 20 minutes

Cooking time - 20 minutes.

Portions – 2.

Ingredients:

• Chicken breast – ½ pc.
• Bulgur – ¾ tbsp.
• Sunflower oil – 30 ml.
• Sour cream – 50 ml.
• Carrots – 1 pc.
• Sweet pepper – 1 pc.
• Onions – 1 pc.
• Tomatoes – 2 pcs.
• Salt – 1 tsp.
• Seasoning for pilaf – 1 tsp.
• Water – 500 ml.

Cooking process:

1. Clean the chicken from fatty layers, membranes and cut into small cubes - into a frying pan with a small amount of vegetable oil.

2. Grate a small carrot on a coarse grater or finely chop it with a knife and send it after the bird.

3. Also add chopped bell peppers.

4. And finely chopped onions.

5.Grate two medium tomatoes and combine with the rest of the vegetables and chicken.

6. Add the remaining oil to the frying pan, add salt and mix everything thoroughly.

7. Cook for about 20 minutes over low heat with the lid closed. There is no need to add water; the breast will stew perfectly in the natural juice of vegetables.

8. When everything is ready, add sour cream (it is best to use full-fat sour cream - it tastes better, because sirloin meat is lean).

9. It's time to add spicy spices for pilaf and stir everything again.

10. Add bulgur to seasoned vegetables and chicken.

11. Fill the contents of the frying pan with half a liter of water (it is not recommended to use broth - it will be too greasy).

12. As soon as the water starts to boil, turn the heat to minimum, close the lid and simmer for about 30 minutes, trying to mix the ingredients every 10 minutes.

13. If after half an hour there is liquid left in the dish, you need to remove the lid and increase the flame - after a few minutes the excess will evaporate.

14. Serve the finished dish on plates and sprinkle with fresh chopped herbs if desired. Bon appetit!

A simple and tasty recipe for bulgur with vegetables in a frying pan

Today we will talk about an independent dish that can also be used as a side dish for meat. However, bulgur itself is very filling, so you can do without meat ingredients, it’s a matter of your taste. Also, let us draw your attention to the fact that exactly those vegetables that combine most favorably with it were selected for the cereal.

Cooking time – 45 min.

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Bulgur – 250 gr.
• Carrots – 1 pc.
• Eggplant – 1 pc.
• Corn (frozen) – 120 gr.
• Tomatoes – 3 pcs.
• Olive oil – 4 tbsp.
• Salt – ½ tsp.
• Red paprika – ½ tsp.
• Ground red pepper - to taste.
• Water – 2.5 tbsp.

Cooking process:

1. Cut the eggplants into cubes, place them in a deep container, sprinkle with salt and leave for 20 minutes (during this time the vegetable will give its juice and along with it all the bitterness will come out).

2. Heat two tablespoons of olive oil in a frying pan and fry the cereal with constant stirring for about 3 minutes until a nutty smell appears.

3. As soon as the bulgur begins to emit an aroma, fill it with two and a half glasses of water, cover with a lid and cook over low heat.

4. Cut the peeled carrots into small pieces.

5. As soon as the contents of the pan begin to boil, add carrots and corn and continue cooking with the lid closed.

6. Cut the tomatoes into medium-sized cubes.

7. Wash the eggplants that have released their juice thoroughly to remove excess salt and bitter juice.

8. Pour two tablespoons of oil into a frying pan and fry the purple vegetable for about 4 minutes over high heat under the lid, then reduce the flame and cook until soft, about 10-15 minutes.

9. When the eggplants are cooked, sprinkle them with spices, salt and pepper.

10. Add chopped tomatoes to the same frying pan and fry for about 3 minutes.

11. Transfer the fried vegetables to the pan with the cereal and mix gently using a silicone spatula.

12. Place the finished dish on a plate and serve with green onions and lettuce. Bon appetit!

How to cook bulgur with vegetables in a slow cooker?

The dish prepared from bulgur, poultry and vegetables is very reminiscent of the usual pilaf, however, the calorie content of lamb and breast is very different, as is the case with rice with bulgur. Cereals with vegetables, which are cooked in a slow cooker, always turn out crumbly, aromatic and with a minimum oil content.

Cooking time – 1 hour 25 minutes

Cooking time - 30 min.

Portions – 3-4.

Ingredients:

• Bulgur – 1 tbsp.
• Chicken fillet – 300 gr.
• Tomatoes – 1 pc.
• Onions – 1 pc.
• Carrots – 1 pc.
• Dill – 1 bunch.
• Water – 2 tbsp.
• Vegetable oil – 50 ml.
• Seasoning for pilaf – 1 tsp.
• Salt – 2 tsp.

Cooking process:

1. Cut the fillet into cubes and place in a multicooker bowl.

2. Add finely chopped onions.

3. And also carrots and tomatoes, chopped using a grater.

4. Chop the greens as finely as possible and also add to the bowl.

5. Pour 50 milliliters of vegetable oil and one teaspoon of salt into the multicooker.

6. Mix all the ingredients, close the roof and turn on the “Extinguishing” mode for 12-15 minutes.

7. After the time has passed, add bulgur and the remaining salt to the chicken with vegetables.

8. Fill the contents of the bowl with two glasses of warm water and turn on the “Pilaf” program for 30-35 minutes. If the liquid evaporates ahead of time, calmly add another 50-100 milliliters of water.

9. After turning off the multicooker, do not open the lid for another 15 minutes to allow the dish to steep.

10. Before serving, sprinkle with fresh finely chopped herbs and enjoy. Bon appetit!

Hearty bulgur with meat in a slow cooker

We prepare a hearty and very tasty lunch or dinner in a slow cooker from specially processed wheat, fresh vegetables and juicy pork. With the help of this miracle technique, it is easy to prepare both a side dish and a meat dish, without spending a lot of time at the same time.

Cooking time – 1 hour 30 minutes

Cooking time – 25 min.

Portions – 4-5.

Ingredients:

• Pork – 300-500 gr.
• Bulgur – 300 gr.
• Carrots – 1 pc.
• Tomatoes – 2 pcs.
• Onions – 1 pc.
• Vegetable oil – 50 ml.
• Bell pepper – 1 pc.
• Salt – 2 tsp.
• Water – 600 ml.

Cooking process:

1.Pour the wheat grains with cool water for 40 minutes to swell.

2. At this time, cut the pork tenderloin into medium-sized pieces.

3. Peel the carrots, onions and peppers and cut into thin strips.

4. Make cross-shaped cuts on the tomatoes and pour boiling water over them for five minutes.

5. Afterwards, pour ice water over the tomatoes and easily remove the skins from them.

6. In the multicooker, turn on the “Frying” program and fry the meat in vegetable oil for 10 minutes, stirring occasionally with a silicone spatula (it is better not to use metal - you can scratch the bowl).

7. Add chopped vegetables to the half-cooked pork and fry for another 10 minutes.

8. Next, add tomatoes and one teaspoon of salt, mix all ingredients and cook for about 5 minutes.

9. Place the fried vegetables and meat out of the multicooker.

10. Instead, put the bulgur in the bowl (drain the water in which it was infused beforehand) and pour in 600 milliliters of water, add the remaining salt and cook for 40 minutes on the “Stew” program.

11. 10 minutes before the cereal is ready, add pork and vegetables and stir.

12. After turning off the multicooker, place the hearty and tasty dish on plates and, if desired, garnish with fresh green onions. Bon appetit!

How to cook Turkish bulgur soup?

Bulgur began to gain its popularity in Asian countries, including Turkey, which is why many dishes made from this grain were invented by Turkish chefs. A soup made of lentils, bulgur and broth will win your heart from the first spoons and keep you full for many hours.

Cooking time – 35 min.

Cooking time - 10 min.

Portions – 4.

Ingredients:

• Bulgur – 100 gr.
• Lentils – 100 gr.
• Broth – 2 l.
• Onions – 1 pc.
• Tomato paste – 1 tbsp.
• Vegetable oil – 2 tbsp.
• Salt - to taste.

Cooking process:

1. Wash the lentils several times under running water and drain in a colander.

2. Pour two liters of broth into the pan (you can use vegetable and meat).

3. Add bulgur.

4. Next add the lentils, close the lid and cook over low heat under the lid for 20 minutes after boiling.

5. While the cereal is cooking, peel and chop the onion, then fry it in vegetable oil until transparent (no more than 3 minutes).

6. Add tomato paste to the sautéed onions (can be replaced with tomato pulp) and fry for another 3 minutes.

7. Add the fried onion with tomato paste to the prepared lentils and bulgur and cook for 7-10 minutes, salt to your taste.

8. Thick and rich Turkish soup is ready. Bon appetit!

Simple and tasty salad with bulgur and vegetables

We prepare a hearty, tasty and healthy salad from fresh seasonal vegetables and processed wheat - bulgur. The dish is perfect for a hearty lunch or holiday table, and cooking does not require a lot of time and effort.

Cooking time – 40 min.

Cooking time - 15 minutes.

Portions – 4.

Ingredients:

• Bulgur – ½ tbsp.
• Cucumber – 1 pc.
• Radishes – 3 pcs.
• Cherry tomatoes – 100 gr.
• Bell pepper – 1 pc.
• Green onions – ½ bunch.
• Water – 1 tbsp.
• Olive oil – 2 tbsp.
• Salt - to taste.

For refueling:

• Olive oil – 2 tbsp.
• Grape vinegar (white) – 1 tbsp.
• Ginger – 20 gr.
• Garlic – 2 teeth.
• Parsley - ½ bunch.
• Purple basil – ½ bunch.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. We start cooking by preparing bulgur. Fry the cereal in olive oil for 2-3 minutes, stirring frequently, then add water, add salt to your taste, cover with a lid and simmer for 10 minutes over low heat.Allow the finished base of the future salad to cool to room temperature.

2. Wash and dry all the vegetables listed in the ingredients thoroughly. Finely chop the green onions.

3. Cut the cucumber into small pieces.

4. Cut the radishes into thin slices.

5. Cut cherry tomatoes in half.

6. Grate two cloves of garlic and a piece of ginger on a fine grater.

7. Chop purple basil and parsley.

8. Peel the sweet pepper from seeds and stalks, then cut into cubes or strips.

9. Let's start refueling. In a deep bowl, combine chopped herbs, garlic, ginger, two tablespoons of olive oil, grape vinegar, salt and ground black pepper - mix.

10. In a suitable size bowl, assemble the salad: cooled bulgur, chopped vegetables and aromatic dressing.

11. Mix the ingredients thoroughly, transfer to a salad bowl and serve. Bon appetit!

Bulgur pilaf with chicken

We are preparing a hearty and aromatic dish - an original pilaf with Turkish notes based on bulgur, chicken and prunes. To give the food a more piquant taste, it is recommended to use spices such as cumin, barberry and ground red pepper.

Cooking time – 50 min.

Cooking time - 10 min.

Portions – 6.

Ingredients:

• Bulgur – 1 tbsp.
• Carrots – 3 pcs.
• Onions – 2 pcs.
• Chicken fillet – 300 gr.
• Prunes – 150 gr.
• Spices for meat – ½ tsp.
• Water – 2 tbsp.
• Salt - to taste.
• Vegetable oil – 50 ml.
• Spices - to taste.
• Green onions - to taste.

Cooking process:

1. Clean the fillet from white films and fatty streaks, cut into medium-sized bars.

2. Peel onions and three medium carrots. Finely chop the onion and grate the orange vegetable on a coarse grater.

3.Pour 50 milliliters of vegetable oil into the multicooker bowl, add the chicken and turn on the “Baking” / “Frying” mode, do not close the lid. Simmer the cubes in their own juice for about 7-10 minutes, stirring occasionally.

4. After all the liquid has evaporated, fry the bird for about 5-7 minutes.

5. Add chopped vegetables to the browned meat and cook for 5 minutes until the carrots are soft.

6. Turn off the “Baking”/“Frying” mode and pour bulgur and your favorite spices into the bowl.

7. We also put the chopped prunes into the slow cooker.

8. Pour two glasses of clean water, salt to your taste and mix everything thoroughly.

9. Start the “Pilaf” program and simmer for about 30-35 minutes under a closed lid.

10. Before serving, sprinkle hot chicken pilaf with finely chopped green onions and enjoy. Bon appetit!

How to cook bulgur with chicken in the oven?

If you have less than an hour to prepare dinner, there is a solution. We present to your attention a simple, quick, and most importantly very tasty recipe for bulgur with chicken and carrots in the oven in the sleeve.

Cooking time – 55 min.

Cooking time - 10 min.

Portions – 4.

Ingredients:

• Bulgur – 350 gr.
• Chicken thigh pulp (without skin) – 600 g.
• Onions – 1 pc.
• Carrots – 1 pc.
• Garlic – 1-2 teeth.
• Water – 600 ml.
• Salt – 1-1.5 tsp.
• Ground pepper (mixture) – 1/3 tsp.
• Turmeric – ½ tsp.
• Spices for pilaf – 1 tsp.
• Barberry (berries) – 10 pcs.

Cooking process:

1. Cut the chicken meat into small pieces (without skin) - immediately transfer to a baking sleeve.

2. In a separate bowl, combine all the spices indicated in the ingredients and mix.

3. Pour the resulting seasoning over the sliced ​​thighs and mix thoroughly right in the bag.

4. Stir the cereal with salt (adjust the quantity to your taste).

5.We add bulgur to the aromatic chicken.

6. Also add carrots, chopped onions and garlic into the sleeve.

7. Place the sleeve in the center of the baking sheet and pour 600 milliliters of boiling water inside.

8. Tie the edges of the bag tightly and place in the oven for 50 minutes at 200 degrees.

9. After the time has passed, carefully cut the bag and lightly mix its contents - a delicious dinner without extra calories is ready. Bon appetit!

Step-by-step recipe for making bulgur with mushrooms

A hearty, tasty and crumbly side dish can easily be prepared at home from bulgur (processed wheat) with the addition of mushrooms and vegetables. This dish goes well with various meats and poultry, and most importantly, it does not overpower their taste.

Cooking time – 8 hours

Cooking time – 55 min.

Portions – 4.

Ingredients:

• Bulgur – 1 tbsp.
• Broth/water – 2 tbsp.
• Mushrooms (dried) – 50 gr.
• Onions – 1 pc.
• Celery – 1 pc.
• Ground coriander – ½ tsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Pre-soak dried mushrooms in boiling water for several hours (preferably overnight), then boil them in the same water until tender and chop them.

2. Thinly slice the onion and celery and sauté in vegetable oil for a couple of minutes until translucent. Next, add mushrooms, salt and pepper to your taste and simmer for about 4-5 minutes.

3. To cook the broth, use hot water or mushroom broth.

4. Pour the cereal into the frying pan with the vegetables, add coriander and pour two glasses of broth or clean water, bring to a boil and reduce the heat.

5. Simmer under a tightly closed lid over low heat for about 15 minutes.

6. Before serving, sprinkle with fresh herbs and serve. Bon appetit!