Bulgur: what is it and what does it eat?

The pursuit of healthy food leads us to the fact thatwe are constantly "digging" on the culinary forums or looking for new and useful dishes in cookbooks of different peoples, sometimes cooked from completely unfamiliar products for us. One of these products is bulgur. "What is it?" - many will think.

For millennia used in the East and in countriesMediterranean, this croup is completely unknown to us, the inhabitants of the northern latitudes. And in vain, because bulgur is a rich source of natural phosphorus, and the presence of lysine in its composition speaks about the antibacterial properties of this cereal. In addition, it contains a large number of B vitamins, essential for nourishing the skin and hair, and also favorably affecting the human nervous system. Despite its exotic name, bulgur is not an independent cereal, as, for example, buckwheat or rice. This is a grain product that is obtained by heat treatment of wheat grains. This is a grain semi-finished product, and it takes much less time to prepare it than for the preparation of other groats. Which, of course, is another plus of this product, especially for those housewives who do not have enough time for cooking. By the way, often, not the first time preparing bulgur that it is thermally processed wheat, many mistresses do not even suspect. Therefore, they are pleasantly surprised by the speed of cooking.

How to cook bulgur?

As already mentioned above, Bulgur is widely distributed in the countries of the East, the Mediterranean and India. It is made from young (dairy) wheat grains

on special technology. First, the grains with the bran are processed by steam, then dried in the sun and cleaned. The last stage in the preparation of this cereal is grinding. And it can be of two types: pivale and copestyle. The first is a bulgur of coarse grinding, which is used for the preparation of pilaf (pilav)
or added to soups. This groats resemble yellow unpolished rice, but small bulgur, coffeel, is used for making salads, for example, tabula and kisir, and is also added to minced meat when making a special sort of kufti - went. Strange sound dishes from the eastern groats Bulgur? What is it and what is the taste of these dishes? We assure you that they are all delicious and fragrant. And, most importantly, unusually useful.

Pilot from Bulgur

You do not know anything about cereal bulgur? What is a very tasty and useful product, you still do not know? At first glance at pilov from bulgur, he hardly wants to try. Yes, I must admit that he is not very presentable. However, after all, we are used to eating buckwheat, although many children call it "porridge-dirty". We present you the recipe of a very delicious pilova with mushrooms and walnuts.

Ingredients

For its preparation you will need 300 grams of large bulgur, ¹/₂ kg fresh (honey agarics, champignons) or salted mushrooms, 1-2 onions, ¹/₂ a glass of walnuts, salt, black pepper, vegetable or butter.

Cooking method

Bulgur clean and rinse, fry 5 minutes in oil and pour ¹/₂ a glass of boiling water or beef (chicken) broth,to salt. Cook over low heat. In a frying pan fry the finely chopped onion, add chopped mushrooms, season with pepper. Add the nuts and simmer under the lid for 5-7 minutes. After the croup has been cooked, add mushrooms with onion and nuts to it, but do not mix. Close the lid and top with a towel. After 10 minutes, you can mix everything and serve it to the table. Be sure that all who try the pilaf (regardless of whether they know bulgur: what it is and what it is made of), will be delighted with its taste qualities.

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