Bulgur in a pressure cooker with meat. Extraordinarily tasty bulgur with meat and vegetables Bulgur with egg and meat recipe

The eternal problem of every housewife is what to cook for lunch? If you are tired of banal buckwheat and rice, you can pamper your loved ones with oriental cuisine.

Bulgur grain is widespread in Asian countries. It is little known to Russian housewives, but it will be difficult to argue with its beneficial properties.

It's delicious and healthy cereal, from which you can prepare milk porridge, soups, pilaf and even muffins and cookies.

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Bulgur contains many microelements and vitamins necessary for the proper functioning of the human body.

It contains copper, potassium, magnesium, phosphorus, sodium, iron, zinc, selenium and manganese.

Bulgur is rich in vitamins B, PP, choline and folic acid, which is essential for the female body.

All these vitamins will help restore the nervous system, improve metabolism and remove waste and toxins from the body. The skin will become clean, and the hair will be strong and healthy.

The large amount of fiber in bulgur leads to quick saturation, which will allow it to replace pasta and rice that are harmful to your figure.

How to choose cereal?

Bulgur is simple wheat that has undergone special processing. It is doused with boiling water, dried and removed from the shell.

Clean grain is polished and crushed. After this, bulgur is obtained with different fraction sizes, for example:

• Koftelik: The finest grind type. It is added to cutlets and used in muffins, pies, and bread. Bulgur adds a wonderful nutty flavor to baked goods.
• Middle faction: ideal for cereals, soups, side dishes meat dishes and salads.
• Pilavlik: The largest faction. They are used in soups and pilaf; in some countries, bulgur is used to replace couscous and barley.

This oriental grain goes perfectly with meat. Today we’ll learn how to deliciously and quickly cook bulgur with meat: pork, beef and turkey.

Also take note of recipes from Turkish cuisine: , .

Recipes for cooking bulgur with different types of meat

In this dish bulgur serves as a side dish for fried pork. It will take about 30-40 minutes to prepare; even a novice housewife can handle the dish.

The nutritional value dishes:

• proteins: 17 g;
• fats: 21.4 g;
• carbohydrates: 25.7 g;
• calorie content: 381.5 kcal.

Inventory you will need:

• frying pan;
• pan with thick walls;
• kitchen spatula;
• knife and cutting board.

Ingredients for 5 servings:

• coarse or medium grind bulgur – 200 gr.;
• water – 400 ml;
• pork - 300 gr.;
• large onion;
• carrot;
• vegetable and butter;
• salt, pepper, meat seasoning to taste.

So, let's start cooking pork with bulgur:

1. At the first stage, we will prepare bulgur. The cereal should be poured into a deep plate and rinsed under running water. Then dry thoroughly in a dry frying pan.
2. Place the pan on the stove and heat it up. Pour in 5 tablespoons of vegetable oil, pour dry cereal into the hot oil. This way you can preserve its wonderful nutty aroma.
3. Fry the cereal, stirring continuously, for about 5 minutes. Then add water, stir and close the pan with a lid. Let the porridge simmer over low heat for about half an hour.
4. Grate the carrots on a medium grater. 15 minutes before the end of cooking, add the carrots to the bulgur, salt to taste. Stir and let it cook until done. You can add butter to the boiled porridge.
5. We wash the pork and cut it into medium pieces. Chop the onion into cubes or thin half rings - as you like.
6. Put a frying pan on the fire and pour in vegetable oil, add the meat. Lightly fry, add onion. Simmer the meat with onions until cooked, adding pepper and seasoning.
7. The dish is ready! Place a portion of bulgur on a plate and pork on top. You can decorate with a sprig of fresh herbs or a slice of tomato.

An excellent second course, reminiscent of pilaf with rice, but healthier and with an interesting flavor. It will take about an hour to prepare.

Nutritional value per 100 g. dishes:

• proteins: 7.7 g;
• fats: 8.6 g;
• carbohydrates: 3.3 g;
• calorie content: 122 kcal.

Required equipment:

• cauldron;
• sharp knife and cutting board;
• spatula

Ingredients:

• bulgur 400 gr.;
• beef pulp 400 gr.;
• water 800 ml;
• onion 2 pcs.;
• large carrot;
• fat tail or vegetable oil for frying;
• seasonings: salt, pepper, cumin, head of garlic.

Method of preparing pilaf:

1. Place the cauldron on the fire, lay out a few pieces of fat tail. Melt it down. You can use vegetable oil or butter, but correct pilaf can only be cooked with fat tail.
2. Cut the beef into small pieces and fry in hot oil. There should be a lot of deep frying so that the meat is immediately fried and not stewed. Then the beef will be juicy.
3. Cut the carrots into strips and the onion into half rings. When the meat is browned, add vegetables to it and simmer. If the cereal does not have foreign impurities and dust particles, you do not need to rinse it. Otherwise, the bulgur needs to be washed and dried.
4. Add the prepared bulgur to the meat and stir. Wait until the cereal absorbs a little oil, add salt, add spices, and mix again.
5. Add water. For bulgur pilaf you need a little less water than for rice - it is enough for the liquid to cover the grain by 1-1.5 cm.
6. Place a well-washed head of garlic in the center and close with a lid. Simmer over low heat for about 20 minutes.
7. Open the lid and try the pilaf. If the cereal is not cooked, add a little water and simmer a little more. When ready, stir, turn off the heat and let sit for 10 minutes.

The video shows how to cook bulgur pilaf with beef:

It's low calorie dietary dish, in which tender Turkey meat goes well with hearty bulgur and dried fruits.

It takes 90 minutes to prepare; this is a second dish that is equally good for lunch and dinner.

Nutritional value per 1 serving:

• proteins: 10.22 g;
• fats: 0.50 g;
• carbohydrates: 2.53 g;
• calorie content: 55 kcal.

Inventory:

• cauldron;
• knife and cutting board;
• large grater.

Ingredients:

• bulgur – 350 gr.;
• turkey fillet – 500 gr.;
• olive oil for frying;
• onions – 1 pc.;
• carrots – 1 pc.;
• head of garlic;
• dried fruits: prunes 8-10 pieces, raisins 50 g;
• seasonings - salt, pepper, turmeric, cumin.

Advice. It is better to take dark raisins, ready dish it will look better.

Let's start cooking:

You can find an option for preparing turkey and bulgur pilaf in the video:

To cook bulgur in the oven with meat, you will need a working oven, a baking dish and a sharp knife for cutting chicken.

Ingredients:

• chicken: 4-5 pieces;
• bulgur: 200 gr.;
• aoda: 400 ml.;
• olive oil;
• salt, pepper, favorite spices.

Recipe of dish:

1. Rub the chicken with seasonings and leave to marinate for about an hour. You can use any part of the chicken for this dish; thighs are ideal. For a dietary option, take breast or fillet.
2. Grease a baking dish with oil and pour in the cereal. Pour water, salt and place chicken on top. Cover with foil or lid.
3. Place the dish in an oven preheated to 180 degrees for half an hour, then remove the foil and bake for another 15 minutes.
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Bulgur is a grain that can become an indispensable assistant on the table. It is perfect for people who lead a healthy lifestyle and follow proper nutrition. This is a unique grain from which you can prepare many healthy and tasty dishes.

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As a rule, rice or buckwheat grains often appear on our tables. Tired of it? Then today we will tell you how to cook bulgur as a side dish. Many housewives have probably heard about this product, but ignorance of the matter, as they say, forced them to pass by the shelves with this cereal. But it was done in vain.

Let's figure it out and talk in more detail about bulgur. What kind of cereal is it, how to cook it, what products to combine it with, etc. We will also offer several simple, but very delicious recipes, which even an inexperienced culinary beginner can handle.

What is bulgur

So, the first question we will examine is what bulgur is. This cereal is crushed (deprived of its shell), steamed and then dried wheat. Depending on the type and method of crushing, bulgur can be finely, medium or coarsely ground (pilavik). Bulgur porridge is very popular in the east. It is especially eaten in Turkey, even replacing rice.

What to cook

If you are just starting to get acquainted with such a product, you don’t know what cereal is, how to cook it and for which dishes it is best suited, then let’s look into this issue. Firstly, as we said above, this is an excellent replacement for our usual rice. You can make amazing tasty pilaf from it.



Bulgur is also used to make flavorful flatbreads and bread. Can be made from bulgur hearty pies, using the cereal as a filling. Many housewives use this product when cooking tomato soups with a fairly thick consistency. And bulgur is perfect for salads.

Bulgur goes well with meat. It especially interacts with chicken or lean beef. A very successful combination - bulgur and chopped meat. With this mixture you can fill pies and pies, stuff tomatoes and sweets. bell pepper, eggplants and zucchini.

By the way, bulgur porridge is perfect dish for those who are dieting, fasting or practicing vegetarianism. It can be prepared sweet or lightly salted. Bulgur is crumbly, it goes perfectly with vegetables as a side dish or can serve as an independent dish.

Beneficial features

This one is amazing delicious cereal, which has a subtle nutty aroma, is very good for health. Bulgur contains a large amount of carbohydrates, and glycemic index the product is very low. The nutritional value, if compared, of bulgur is the same as that of pasta made from durum varieties wheat. And they are known to be very useful.

Cereals contain a large amount of vitamins and microelements beneficial to our body. Bulgur is rich in magnesium, zinc, iron and phosphorus.



How to cook bulgur

So, let's move on to the main question - how to properly cook bulgur as a side dish? Let's say right away that there are two methods of preparation. of this dish. Firstly, the cereal can be quickly fried in oil and then quickly boiled. Secondly, you can simply cook it for a long time and get crumbly porridge, no worse than in the first option.

As a rule, Russian housewives answer the question: “How to cook bulgur as a side dish?” - they will answer that it needs to be boiled. The frying option is often not used in our country, as it requires time and some skill. This option is more often used in the East and Central Asia.

Today we will cook bulgur, as this is a faster and easier option suitable for our housewives. For this you will need:

• One cup of cereal.
• Two cups of water.
• Salt pepper.
• A little lemon juice.
• Cinnamon stick (optional).

Pour water into a saucepan, add a cinnamon stick and bring to a boil. We take out the stick (it will no longer be needed, since during cooking it has already given up all its aromatic properties water). Immerse in water, season with salt and pepper and cook for about ten minutes.



How to cook bulgur as a side dish correctly? As a rule, no one will tell you the exact cooking time. It will range from seven to fifteen minutes. Experienced housewives They say that the porridge is ready when all the water has been absorbed into the cereal. See for yourself, observe, calculate your cooking time. Everything will depend on the amount of cereal you cook and on the strength of the fire on which the pan is placed.

After the porridge has absorbed all the water, turn off the heat. Add a little butter there, mix, add lemon juice, mix and leave the dish alone for ten minutes. You can even cover the pan with a thick towel. Or put it in pillows, like my mother did with mashed potatoes when she was a child.

Bulgur with meat

As promised, we tell you how to cook bulgur on For this dish we need a very simple set of ingredients:

• One glass of bulgur.
• 400 grams of beef.
• One can of peeled tomatoes.
• Butter - 40-50 grams.
• Salt and pepper, as well as spices - to taste.

This dish uses two containers at once: a frying pan and a saucepan. Everything is prepared at the same time, which is very convenient and saves time. In a saucepan, as you already understood, we will cook bulgur. We have already described how to do this a little higher. Place the meat, cut into long strips, into the frying pan. Add tomatoes, salt, pepper and fry over medium heat for about ten minutes. During this time, the cereal will be cooked. Add the bulgur to the meat, add a little water and simmer for some more time until the water has completely evaporated. You can also add butter. But if you are on a diet, then even without oil the dish will turn out very tasty and satisfying.



You can serve it by garnishing the dish with sweet bell peppers, lemon slices, fresh tomato or figuratively chopped cucumber.

Cooking soup

Soups with bulgur are also very tasty and aromatic. The dish is perfect for those who like “liquid” food for lunch, and capricious children will also like it. But we would like to immediately note that it is not recommended to cook a large pan, as we usually do with borscht. After standing in the refrigerator for a day, this soup will turn from “thin” into an ordinary thick porridge.

To prepare the soup you will need pre-cooked meat broth. We will add potatoes and frying (carrots with onions) to it. It is recommended to fry the bulgur a little in oil and then add it to the soup. For taste and aroma, add more greens at the end of cooking. This excellent dish for children's and diet tables. The soup turns out rich, satisfying, but at the same time it is easily digestible and does not provide extra calories.



Bulgur pilaf

Pilaf is a favorite dish for many. Making it from bulgur instead of rice is as easy as shelling pears. According to the traditional principle, fry the meat, add carrots and onions. Pour in the bulgur and add water. It should be noted that such pilaf will cook much faster than with rice. It will take you about fifteen minutes. Then turn off the heat, cover with a towel, wait half an hour and you can eat the amazingly tasty and crumbly pilaf.

We present to your attention a recipe very delicious dish, which will diversify your daily menu.

It is not only tasty, but also healthy and beautiful. Bulgur is crushed wheat national dish countries of the Middle East and Mediterranean. According to the cooking technology, it resembles pilaf, but has a completely different taste. Perfect for both lunch and dinner. Has its own special taste qualities that everyone will like.

Ingredients needed

• 350 g bulgur
• 600 g chicken fillet
• 1 carrot
• 1 large tomato
• 2 bell peppers (preferably different colors)
• 2-3 cloves of garlic
• vegetable oil
• salt to taste
• spice mixture: black ground pepper, coriander, dill, basil, cilantro, tarragon, marjoram
• greens for serving

Let's start the process

1. First of all, wash the meat well, dry it and cut it into small pieces. Then we send it to a heated frying pan with vegetable oil and fry until golden brown. Then transfer it to a saucepan, or better yet, a cauldron.
2. Cut the vegetables: onion into small pieces, carrots into cubes, bell pepper into strips. Fry the prepared ingredients for 3-4 minutes. And we send it to the meat.
3. Then pour water into the same pan so that it covers the meat and simmer for about one hour.
4. Pour boiling water over the tomatoes, remove the skins and place in a blender. With its help we grind them. You can also chop it finely. Then add garlic, previously passed through a press. Add spices and mix well. Place the prepared sauce into the pan with the meat and vegetables.
5. We rinse the bulgur with water and cook it, adding 1.5-2 times more water. Bring to a boil, then reduce heat and cover with a lid. Cook for about a quarter of an hour. The bulgur should soften. If necessary, add more water.
6. After the required time has passed, serve it, combining it with meat and vegetables.

This dish is perfect for this dish, the recipe for which you will find on our website “Recipe Ideas”.

Lena Chugui is a girl with (let’s not be afraid of these words) magical hands and an incredible love for cooking. From simple products She manages to prepare dishes that are perfect in terms of aesthetics and taste. That is why we entrusted her with running our culinary column, in which she will share more than one secret with you.

What could be simpler than frying meat, adding cereal to it, pouring water over everything and simmering it for a while? That’s what my husband thought too, once adding half a pack of pearl barley to lamb fried with onions and carrots. It turned out so delicious that it became one of our favorite dishes on a quick fix. After a while, we collectively brought this recipe to mind, and that’s how it appeared sun-dried tomatoes and garlic, and we began to fry the meat on butter- it turns out much tastier. It is important that this recipe is a constructor. Lamb can be easily replaced with beef or rabbit, and pearl barley with rice, bulgur or even lentils (just choose varieties that do not boil into porridge). Either way, it turns out very tasty and, just as important, looks festive.

Ingredients:

Beef pulp - 500 g
Bulgur - 250 g
Butter - 50 g
Onion - 2 heads
Carrot - 1 medium size
Garlic - 2–3 cloves
Sun-dried tomatoes - 7–10 pieces
Sea salt
Ground black pepper

Cooking time: 45 minutes.

We cut the meat into fairly large pieces.




Onions and carrots - in half rings.





Chop garlic and sun-dried tomatoes.





Fry the meat in butter until golden brown.





Add onions there too.




After the characteristic odor appears fried onions throw carrots.




After a minute or two, add chopped sun-dried tomatoes and chopped garlic and fry for another 5-7 minutes.




Wash the bulgur with water.




Then salt the meat.





Pour the bulgur on top of the meat and vegetables and pour in clean water so that it completely covers the entire surface. Let the dish simmer under the lid for 15–20 minutes, so that all the liquid evaporates.






Then turn it off. Let it brew and, before it cools down, serve.




This dish is paired with bright, rich red wines that can compete with the uncompromising aroma of roasted meat with garlic - Spanish Tempranillo, Australian Shiraz, South African Pinotage, Argentine Malbec or Chilean Carmenere.

Bon appetit!

Second courses for every day

If you're tired of regular grains, you should try bulgur. universal side dish, which can replace rice in all cooking recipes. Try it!

30 min

350 kcal

4.95/5 (21)

The headache of every housewife is what to cook for a side dish this time? Buckwheat or rice again? Are there really no other options? Of course there is, and starting today, you will surprise your family with culinary exotics at a price wheat porridge. So, if you have never had real bulgur on your table, let’s figure out what kind of grain it is. You don’t need Wikipedia for this - what kind of miracle this is and how to prepare it - we’ll tell you in detail ourselves.

Other porridge recipes

How to choose the right bulgur?

Bulgur (not bulgar) is not a wonderful overseas plant, that's just it crushed wheat grains, which reach the consumer after a certain heat treatment, giving the cereal a unique nutty flavor. Bulgur is easy to prepare at home: you can simply boil it, cook it in a slow cooker, or in the oven. If you want to cook pilaf, choose coarsely ground bulgur, and if your plans include salads or meatballs, opt for finely ground grains.

The benefits and harms of bulgur

Bulgur is very popular in Asian and Mediterranean countries. This cereal is easily digested by the body, while bringing an unprecedented feeling of fullness.

In addition, bulgur contains a lot of useful vitamins and minerals, in particular potassium, iron, copper and B vitamins, and also helps remove waste and toxins from the body. There is no need to talk about the dangers of bulgur if you consume it in reasonable quantities.

How to cook bulgur as a side dish

Kitchen appliances. In order to cook bulgur as a side dish, you will need a deep frying pan - yes, yes, this time we will do without a pan!

Ingredients



Recipe for making bulgur as a side dish




Video recipe for cooking bulgur as a side dish

If you are still tormented by vague doubts whether it is possible to cook cereal in a frying pan, watch this video and your uncertainty will dissipate like smoke. And if you carefully watch the video to the end, then as a bonus you will learn how to simply and beautifully serve a side dish of bulgur.


To cook bulgur in a slow cooker, cook all the ingredients from the standard recipe in the same sequence in the “Pilaf” mode.

Bulgur pilaf

• Cooking time: 1 hour.
• Quantity: 5-6 servings.
• Kitchen appliances. This pilaf is prepared not in a traditional cauldron, but in a deep frying pan with high sides.

Ingredients

• 1 cup bulgur;
• 2 glasses of water;
• 1 chicken breast;
• 1 onion;
• 1 carrot;
• 50 ml sunflower oil;
• 1 teaspoon of tomato paste.

Recipe for making bulgur pilaf




Video recipe for making bulgur pilaf

There is nothing better than a thorough, consistent explanation of a new recipe received from a master of his craft. This video shows in as much detail and clarity as possible how to cook aromatic pilaf from bulgur.


Turkish bulgur soup

• Cooking time: 50 minutes.
• Quantity: 6-7 servings.
• Kitchen appliances. We will cook the soup in regular saucepan, and you won’t need anything else!

Ingredients

• 150 g bulgur;
• 150 g lentils;
• 2.5 liters of water;
• 2 tbsp. spoons of tomato;
• 50 g dried vegetables;
• 1 teaspoon dried mint;
• 1 teaspoon dried basil;
• 2 tbsp. spoons of dried paprika.

Recipe for Turkish Bulgur Soup




Video recipe for making Turkish bulgur soup

Having trouble remembering the sequence of steps in a recipe? Watch this video and it will become much clearer to you what to put into the pan for what. In addition, you will see in advance what the result of your efforts will look like, and isn’t this the best motivation?


Kysir, or Turkish salad with bulgur

• Cooking time: 20 minutes.
• Quantity: 7-8 servings.
• Kitchen appliances. In this recipe you will have to work with a knife, and that’s all.

Ingredients

• 2.5 cups small bulgur;
• 1 bunch of green onions;
• 1 bunch of parsley;
• 4 pieces of thin green pepper;
• 4 tomatoes;
• 1 bunch of mint;
• 2 lemons;
• 0.5 teaspoons each of black and red pepper;
• 0.5 cups olive oil;
• 1 tbsp. a spoonful of pepper paste;
• 1 glass of water.



Recipe for Turkish salad with bulgur




Video recipe for preparing Turkish salad with bulgur

Preparation exotic dishes often confuses us, but it’s not scary: watch the video and you will not only learn all the intricacies of preparing kysir, but also learn how to serve it beautifully.


Bulgur with vegetables

• Cooking time: 45 minutes.
• Quantity: 5-6 servings.
• Kitchen appliances. Do you have a frying pan? Great, this dish is right for you!

Ingredients

• 200 g bulgur;
• 1 sweet pepper;
• 1 eggplant;
• 2 tomatoes;
• 1 can of pitted olives;
• 2 tbsp. spoons of lemon juice;
• 1 bunch of parsley;
• 2 sprigs of basil;
• 20 g olive oil;
• 30 g butter;
• 30 g soy sauce.

Recipe for bulgur with vegetables