Step-by-step instruction
ProductsBulgur - half a glass
Water - 1 glass
Salt - 1 level teaspoon
Vegetable oil - 2 tablespoons
How to cook bulgur
- Measure out half a glass of bulgur, rinse (2 servings of bulgur - half a glass).
- Pour 2 tablespoons of vegetable oil into the bottom of a saucepan. Put a saucepan with oil on the fire, heat slightly.
- Pour bulgur into a saucepan, mix well with oil, keep on fire for 1 minute.
- Pour 1 cup boiling water into a saucepan.
- Add salt and stir bulgur. Cover the saucepan with a lid with bulgur, cook for 15 minutes over low heat, if necessary (for example, if the bulgur is old and poorly cooked) add another half glass of water.
Boiled bulgur is ready!
Fact facts about bulgur
Bulgur is a specially crushed wheat groats. When processing wheat, in order to obtain bulgur, it is first steamed, then dried, purified from bran and crushed. The output is a semi-prepared instant groats and great benefits.Before cooking, it is recommended to fry the bulgur in vegetable oil for 2 minutes (medium heat, no lid).
Bulgur to taste is a cross between rice, buckwheat and barley. In almost any recipe, rice can be replaced with bulgur. Even in pilaf.
When cooking, bulgur increases by 3 times - 2 large portions will be obtained from half a glass of cereal.
Bulgur is added to the soup 30 minutes before the end of cooking - half a glass of cereal is enough for a 5-liter saucepan.
The calorie content of bulgur is 88 kcal per 100 grams.
Bulgur cost - from 160 rubles / 1 kilogram (on average in Moscow in June 2020).
Spices for bulgur - thyme, oregano, basil, marjoram, garlic. It is also recommended to add butter to the boiled bulgur after cooking.