Bulgur porridge: what is it and how to cook it?

Until recently, the word "bulgur" was almost completely unknown in Russia.Although the plant from which this cereal is obtained is grown and widely used in our country for a long time. This is all known wheat. The secret of the bulgur in a special treatment: steaming in boiling water, and even before cleaning. After that, the wheat is carefully dried, cleaned (when wetted), separating the upper shell (bran), polished, although this step may be omitted, and crushed.

In the countries of the East and Asia, in the Caucasus and the Balkans, wheat groats in this form have been used for more than 4 thousand years. I must say that it is not by chance.

In general, wheat dishes are rich and nutritious. Bulgur in this sense is no exception. And thanks to the processing described above, it also gets an appetizing golden color and a peculiar nutty flavor, which attracts many connoisseurs of culinary masterpieces.

The range of application of cereals is very wide. This is facilitated by the fact that when crushing bulgur sorted by the size of the resulting particles and divided into three types:

• large - prepared as a separate side dish or used instead of rice in the pilaf;
• average - usually used for making cereals and salads;
• small (koftelik) - great for baking, and also added as an ingredient to traditional Asian meatballs - kufte.

Perhaps it would not be a mistake to choose porridge from the offered assortment as the closest dish for most people in our country. Yes, and in cooking it is one of the most simple. Bulgur porridge can serve a tasty and nutritious breakfast. Although for an early dinner or a second lunch meal is fine.

Someone may say that there is nothing special in wheat porridge. But in fact, we do not always know about all the properties of foods that we eat. And if the usual cereals really become boring, then you should definitely try the bulgur porridge. Let's figure out what it can give our body.

According to various sources, the caloric content of bulgur is 298-342 kcal (more than 1228 kJ) per 100 g. The BZhU looks like this: 11.2-12.3 x 1.3-1.8 x 56.5-57.6 - per the same 100 grams.

If we talk about porridge, then its energy value may be even higher due to other ingredients. This is primarily sugar. Also butter, especially if you add it according to the principle: “You will not spoil the porridge with butter”. Calorie milk also does not reduce. This indicator will go down only if you cook porridge on the water.

Whether this nutritional value of the dish is considered a useful property or harmful, everyone decides for himself. For the younger generation, people leading an active lifestyle, athletes, it will be more likely a plus. Those who want to lose weight may consider a minus.

If the caloric content - the quality is controversial, then a rich vitamin and mineral composition, of course, refers to the beneficial properties. Here and vitamins of group B, and E, and A, as well as K and PP. The micro- and macronutrients in bulgur contain the following: iron, copper, manganese, zinc, selenium, potassium, calcium, sodium, magnesium, phosphorus. Everyone knows that these substances are needed by the body, but for what reason, not everyone knows. Due to this composition, the product has the following effects:

• promotes fat splitting;
• reduces blood sugar;
• strengthens the heart and blood vessels;
• supports the nervous system;
• improves performance

Given the fact that bulgur is obtained from durum wheat, it is safe to say that the product will not harm the healthy healthy intestines. Although croup is absorbed slowly, it only helps to cleanse the gastrointestinal tract. But another thing, if you already have any deviations. So, there are contraindications of the following:

• bowel problems (flatulence or diarrhea);
• aggravations of gastritis and ulcers;
• non-digestibility of gluten.

It is advised to introduce such porridge into the children's diet with caution, and for up to two years it is better for children not to give it at all.

So that porridge really pleased, it makes sense to take advantage of the experience of cooks.

• Bulgur, unlike other cereals, is strongly recommended not to soak before cooking. As for washing, this is also not advised. If it is necessary to observe sanitary requirements, then it is best to rinse the cereal quickly.
• To enhance the existing nutty flavor and aroma, bulgur is recommended to fry in butter before cooking.
• In order to avoid burning you should use thick-walled dishes. In areas where I come from this croup, Kazan is most often used.
• When calculating the proportions of bulgur and water or milk, it is necessary to take into account that the croup, when boiled soft, increases about three times in volume.
• Dried fruits, tarragon and paprika are considered unsuitable components for bulgur. But here it’s rather a matter of taste.

The most common, one might say, basic method is cooking in water. For such porridge you will need:

• Bulgur (200 g);
• water (400 g);
• butter (2 tbsp. spoons for roasting).

First you should fry the grits in butter (about 3 minutes), which will further demonstrate its nutty taste. Then add water to the same bowl and salt the porridge to taste. Bring to a boil over full fire and, turning down the heat, cook about 20 minutes. Before you have the resulting dish, it is recommended to let it stand for about 5-10 minutes.

The calorie content of such porridge will be about 83 kcal per 100 g, so in moderate quantities it is not dangerous for the figure.

Not everyone is addicted to diets, and some, in general, never eat porridge without sugar. The following recipe is for them.

Required Products:

• Bulgur (100 g);
• water (200 g);
• milk (200 g);
• oil plums. (3 tbsp. Spoons);
• apple (1 pc.);
• pumpkin (150 g);
• sugar (3 tsp);
• some salt.

Roasting cereals - a mandatory initial stage. Then gently pour in the milk and water, and also add the chopped pumpkin and sugar. All components should be mixed and boil a lot. The next stage is cooking on low heat (about 20 minutes). It remains to salt porridge to taste. Diced apples combine with a spoonful of sugar and fry a little.

Before serving, add apples and syrup to the table after roasting, sprinkle with cinnamon and garnish with mint leaves. Additional components will add milk porridge of useful elements and vitamins, and about how to improve the taste, you can not mention.

Ingredients:

• 1 glass of bulgur;
• 2.5 glasses of water;
• 500 grams of mushrooms (champignons can);
• 2 onions;
• olive oil (about 4 tablespoons);
• parsley;
• salt.

In this recipe, the first thing is fried onion, which is to be finely chopped. Mushrooms are added to it, further roasting continues until juice appears. Only after that bulgur is poured and about 5 minutes are fried all together. At this stage, add water, add some salt and continue the process for another 15 minutes. Before the end of cooking add chopped parsley.

A good cooking option would be to use smart kitchen appliances. Of course, we are talking about a slow cooker. It is enough to put components into it and select the “Buckwheat” program. And if you have time and desire to get a more interesting dish, then you can use three modes. Start with roasting cereals in the program "Baking", after adding water to cook in the program "Stewing" and let the porridge reach in the program "Heating".

The easiest option - porridge without cooking.Before cooking, the bulgur is usually not soaked, but if it is not cooked, then only soak it will be required. It is necessary to fill the grits with hot boiling water for 15-20 minutes, if necessary, water can be added until the grains are properly swollen. Additional ingredients are put to taste.

It has already been said that bulgur produces sufficiently high-calorie meals, so it is not desirable that the daily portion of cereal be more than 200 g. And it is better to include it in the menu no more than 3 times a week.

To make porridge more suitable for the diet, you can not use butter at all or take vegetable, replace usual milk, for example, coconut milk, and add honey instead of sugar.

It should be noted that bulgur is gaining more and more popularity due to its interesting taste and useful properties. According to reviews, he especially liked the taste of healthy lifestyle advocates, athletes and vegetarians.

To learn how to make bulgur for garnish, see the video below.