Bulgur - 10 step-by-step cooking recipes

Bulgur is a healthy and tasty cereal made from processed wheat. A great variety of dishes are prepared from this product: cereals, soups, pilaf and even salads. This culture 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 in our country.

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

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

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  First of all, thoroughly rinse the cereals under running water. At the same time, melt a piece of butter (about 20 grams) in a frying pan with high sides.
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  Pour the main component onto hot oil.
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  Fry the "grains" on a strong flame for about 5 minutes, stirring constantly with a spatula (it is this manipulation that will give the finished dish a unique nutty flavor).
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  After that, fill the bulgur with one glass (or a little more - the liquid level should cover the contents of the pan by one centimeter) of clean water, add salt and your favorite spices.
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  Cook over medium heat under a closed lid for about 20-30 minutes.
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  After half an hour, all excess liquid will evaporate.
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  Add the remaining butter to the pan and mix well.
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  We lay out the finished garnish in portioned bowls and serve. Bon Appetit!

Bulgur with chicken in a pan

The best dish 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 juice from meat and vegetables, which saturates it with the taste of other ingredients. Also, the finished dish perfectly tolerates repeated reheating in a pan, and even on the third day it seems that it was cooked five minutes ago.

Cooking time - 1 h. 20 min.

Cooking time - 20 minutes.

Portions – 2.

Ingredients:

• Chicken breast - ½ pc.
• Bulgur - ¾ Art.
• Sunflower oil - 30 ml.
• Sour cream - 50 ml.
• Carrots - 1 pc.
• Sweet pepper - 1 pc.
• Bulb onions - 1 pc.
• Tomatoes - 2 pcs.
• Salt - 1 tsp
• Seasoning for pilaf - 1 tsp

Cooking process:

1. We clean the chicken from fat layers, captives and cut into small cubes - in a frying pan with a small amount of vegetable oil.
2. We rub a small carrot on a coarse grater or cut it finely with a knife and send it after the bird.
3. We 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. Pour the remaining oil into the pan, salt and mix everything well.
7. Cook for about 20 minutes over low heat with the lid closed. You do not need to add water, the breast will be perfectly stewed in natural vegetable juice.
8. When everything is ready, add sour cream (it is best to use fatty sour cream - it tastes better, because sirloin meat is lean).
9. It's time to add the spices for pilaf and stir everything again.
10. Pour washed bulgur into seasoned vegetables with chicken.
11. Fill the contents of the pan with water (broth is not recommended - it will be too greasy).
12. As soon as the water starts to boil, we make the minimum heat, close the lid and simmer for about 30 minutes, trying to stir the ingredients every 10 minutes.
13. If after half an hour there is still liquid 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 delicious recipe for bulgur with vegetables in a pan

Today we will focus on an independent dish that can also be used as a side dish for meat. However, bulgur itself is very satisfying, which is quite possible to do without meat ingredients, here it is already a matter of your taste. Also, let us draw your attention to the fact that exactly those vegetables are selected for cereals that are most advantageously combined with it.

Cooking time - 45 minutes

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 tablespoons
• Salt - ½ tsp
• Red paprika - ½ tsp.
• Ground red pepper - to taste.
• Water - 2.5 tbsp.

Cooking process:

1. Cut the eggplants into cubes, put them in a deep container, sprinkle with salt and leave for 20 minutes (during this time, the vegetable will give its juice and all the bitterness will come out with it).
2. Heat two tablespoons of olive oil in a frying pan and fry the cereals with constant stirring for about 3 minutes until a nutty smell appears.
3. As soon as bulgur begins to emit aroma, fill it with two and a half glasses of water, cover with a lid and simmer.
4. Cut the peeled carrots into small pieces.
5. As soon as the contents of the pan begin to boil, add carrots, corn and continue cooking under a closed lid.
6. Cut the tomatoes into medium-sized cubes.
7. We thoroughly rinse the eggplants that have let the juice remove excess salt and bitter juice.
8. Pour two tablespoons of oil into the pan and fry the purple vegetable for about 4 minutes over high heat under the lid, and 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 pan and fry for about 3 minutes.
11. Put the fried vegetables in a saucepan to the cereal and gently mix with a silicone spatula.
12. Put 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?

A dish made from bulgur, poultry and vegetables is very similar to the usual pilaf, however, the calorie content of lamb and breast is very different, as well as rice with bulgur. Groats with vegetables, which are cooked in a multicooker, always turn out crumbly, fragrant and with a minimum oil content.

Cooking time - 1 h. 25 min.

Cooking time - 30 minutes.

Portions – 3-4.

Ingredients:

• Bulgur - 1 tbsp.
• Chicken fillet - 300 gr.
• Tomatoes - 1 pc.
• Bulb 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 transfer to the multicooker bowl.
2. Add finely chopped onions.
3. And also carrots and tomatoes, chopped with a grater.
4. Chop the herbs as finely as possible and add to the bowl as well.
5. Pour 50 milliliters of vegetable oil and one teaspoon of salt into a multicooker.
6. We mix all the components, close the roof and turn on the "Extinguishing" mode for 12-15 minutes.
7. After the time has elapsed, add the washed 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 in order for the dish to infuse.
10. Sprinkle with fresh, finely chopped herbs before serving and enjoy. Bon Appetit!

Hearty bulgur with meat in a slow cooker

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

Cooking time - 1 h. 30 min.

Cooking time - 25 minutes

Portions – 4-5.

Ingredients:

• Beef - 300-500 gr.
• Bulgur - 300 gr.
• Carrots - 1 pc.
• Tomatoes - 2 pcs.
• Bulb onions - 1 pc.
• Vegetable oil - 50 ml.
• Bulgarian pepper - 1 pc.
• Salt - 2 tsp
• Water - 600 ml.

Cooking process:

1. First of all, we thoroughly rinse the bulgur, and then pour the wheat groats for 40 minutes with cool water to swell.
2. At this time, cut the beef tenderloin into medium-sized pieces.
3. Peel the carrots, onions and peppers and cut into thin strips.
4. We make cross-shaped cuts on the tomatoes and fill them with boiling water for five minutes.
5. After that, pour over the tomatoes with ice water and easily remove the skin from them.
6. In a multicooker, turn on the "Fry" 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 semi-finished beef and fry for another 10 minutes.
8. Next, add the tomatoes and one teaspoon of salt, mix all the ingredients and cook for about 5 minutes.
9. Put the fried vegetables and meat from the multicooker.
10. Instead of them, we send bulgur into the bowl (we drain the water in which it was infused) and pour 600 milliliters of water, add the remaining salt and cook for 40 minutes on the "Stew" program.
11. 10 minutes before the cereals are ready, pour the beef and vegetables - stir.
12. After turning off the multicooker, lay out a hearty and tasty dish on plates, decorate with fresh green onions if desired. Bon Appetit!

How to cook Turkish bulgur soup?

Bulgur began to gain its popularity in Asian countries, including Turkey, which is why many dishes from this cereal were invented by Turkish chefs. Soup of lentils, bulgur and broth will win your heart from the first spoonfuls and will give you satiety for long hours.

Cooking time - 35 minutes

Cooking time - 10 min.

Portions – 4.

Ingredients:

• Bulgur - 100 gr.
• Lentils - 100 gr.
• Broth - 2 l.
• Bulb onions - 1 pc.
• Tomato paste - 1 tablespoon
• Vegetable oil - 2 tablespoons
• Salt to taste.

Cooking process:

1. We wash bulgur and lentils several times under running water and put them in a colander.
2. Pour two liters of broth into a saucepan (you can use vegetable and meat).
3. Add bulgur.
4. Next, pour the lentils, close the lid and simmer under the lid for 20 minutes after boiling.
5. While the cereals are being prepared, 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 ready-made lentils and bulgur and cook for 7-10 minutes, salt to your liking.
8. Thick and rich soup from Turkey is ready. Bon Appetit!

Simple and delicious 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 a festive table, and cooking does not require much time and effort.

Cooking time - 40 minutes

Cooking time - 15 minutes.

Portions – 4.

Ingredients:

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

For refueling:

• Olive oil - 2 tablespoons
• Grape vinegar (white) - 1 tablespoon
• Ginger - 20 gr.
• Garlic - 2 teeth
• Parsley - 1/2 bunch.
• Basil purple - ½ bunch.
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. We start cooking with cooking bulgur.We fry the groats in olive oil for 2-3 minutes, stirring often, then fill with water, add salt to your taste, cover with a lid and simmer for 10 minutes on minimum heat. We give the finished base of the future salad time to cool to room temperature.
2. We wash and dry all the vegetables indicated in the ingredients. Finely chop the green onion.
3. Cut the cucumber into small pieces.
4. Cut the radish into thin slices.
5. Cut the cherry tomatoes in half.
6. Rub 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 go to the gas station. In a deep bowl, combine chopped herbs, garlic, ginger, two tablespoons of olive oil, grape vinegar, salt and black pepper - mix.
10. In a bowl of a suitable size, collect the salad: cooled bulgur, chopped vegetables and a fragrant dressing.
11. Mix the ingredients thoroughly, put them in a salad bowl and serve. Bon Appetit!

Bulgur pilaf with chicken

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

Cooking time - 50 minutes

Cooking time - 10 min.

Portions – 6.

Ingredients:

• Bulgur - 1 tbsp.
• Carrots - 3 pcs.
• Bulb 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. We clean the fillet of white films and fatty streaks, cut into medium-sized bars.
2. Peel the onions and three medium carrots. Finely chop the onion, and rub 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" / "Fry" 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 poultry for about 5-7 minutes.
5. We send chopped vegetables to the toasted meat and cook for 5 minutes until the carrots are soft.
6. Turn off the "Baking" / "Fry" mode and pour the washed bulgur and your favorite spices into the bowl.
7. We also send the chopped prunes to the multicooker.
8. Pour two glasses of clean water, salt to your liking and mix everything well.
9. We start the program "Pilaf" and simmer for about 30-35 minutes under a closed lid.
10. Sprinkle hot chicken pilaf with finely chopped green onions before serving and enjoy. Bon Appetit!

How to cook bulgur with chicken in the oven?

If you have less than an hour to cook dinner, there is a way out. We would like to draw your attention to a simple, quick, and most importantly very tasty bulgur recipe with chicken and carrots in the oven in the sleeve.

Cooking time - 55 minutes

Cooking time - 10 min.

Portions – 4.

Ingredients:

• Bulgur - 350 gr.
• Chicken thigh pulp (without skin) - 600 gr.
• Bulb 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 the baking sleeve.
2. In a separate bowl, combine all the spices indicated in the ingredients and mix.
3. Pour the chopped thighs with the resulting seasoning and mix thoroughly right in the bag.
4. Stir the groats with salt (adjust the amount to suit your taste).
5. We fall asleep bulgur to the fragrant chicken.
6. Also add chopped carrots, chopped onions and garlic to the sleeve.
7. We put the sleeve in the center of the baking sheet and pour 600 milliliters of boiling water inside.
8. We tie the edges of the bag tightly and put it in the oven for 50 minutes at a temperature of 200 degrees.
9. After the time has elapsed, carefully cut the bag and slightly mix its contents - a delicious dinner without extra calories is ready. Bon Appetit!

A step-by-step recipe for making bulgur with mushrooms

A hearty, tasty and crumbly side dish can be easily 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 interrupt their taste.

Cooking time - 8 hours

Cooking time - 55 minutes

Portions – 4.

Ingredients:

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

Cooking process:

1. Pre-soak the dried mushrooms in boiling water for several hours (preferably overnight), then boil them in the same water until tender and grind.
2. Thinly chop the onion and celery, sauté for a couple of minutes until transparent in vegetable oil. Next, we send mushrooms, salt, pepper to our liking there and simmer for about 4-5 minutes.
3. We use hot water or mushroom broth to cook the broth.
4. Pour cereals into a frying pan with vegetables, add coriander and fill with two glasses of broth or clean water, bring to a boil and reduce heat.
5. Simmer under a tightly closed lid over low heat for about 15 minutes.
6. Sprinkle with fresh herbs before serving and serve. Bon Appetit!