The topic of our material today is how to cook bulgur. This wonderful tasty product will be an excellent side dish for meat and vegetable dishes. To wash or not to wash the cereal is a matter of choice, but I still wash it. But it is still necessary to sort out the bulgur so that there are no small pebbles left in the product. Find out at https://how-long-to-boil.com/ how much to boil other foods.
The average cooking time for bulgur is 20 minutes. You can cook this cereal both in water and in meat or vegetable broth. The ratio of liquid to product goes one to two - that is, for one glass of bulgur - for two glasses of water or broth. The finished product is well stored in the refrigerator for up to three days and up to three months when frozen.
There are different options for grinding bulgur from coarse to very fine. Depending on this factor, the cooking time of cereals may vary slightly. But the proportions of water for cooking remain the same. You can fry the bulgur a little in vegetable oil or ghee before cooking. So the taste of cereals will turn out with brighter nutty notes.
We choose high-quality cereals for cooking.
We carefully sort out the nucleoli so that there are no stones left in the bulgur.
We wash the cereal with cold running water using a metal sieve.
We put bulgur in a saucepan with a thick bottom, fill it with water in the ratio of 1 cup of cereal to 2 cups of liquid.
The finished product can be seasoned with butter or vegetable oil. Add salt or sugar at your discretion.
Some housewives do not heat-treat bulgur - they just soak it, but personally, my family and I prefer a boiled product. If you have a question, with what and how you can serve bulgur, then the answer is - as you please. I believe that rice can be replaced with bulgur, which means that everything you cook from rice can be safely cooked from bulgur - fragrant meat pilaf, and milk porridge, and as a side dish for stewed vegetables.
Whether or not to rinse bulgur before cooking is, by and large, everyone's business, but I wash it. But sorting out bulgur, like any other cereal, and checking for the presence of “pebbles” is a must. Another useful tip is to stir the cooked still hot bulgur with a fork, so we can make the dish more crumbly.
Please note that the cooking time, calorie content and nutritional value of the finished product are indicated as an average and may vary slightly.