Lenten recipes tend to be rather boring and monotonous. So let's bring a bright touch of oriental flavor to the lean table. Today I will tell you how to cook bulgur with vegetables - a versatile dish that can become a hearty snack and even a main course if served hot.

Bulgur is a very tasty and popular wheat groat in the Middle East, which for some reason is little known in our country. But in vain! It is a storehouse of protein and fiber. With a fairly neutral taste, bulgur is perfect for a wide variety of dishes from fresh salads to fragrant pilafs.
Nowadays, imported vegetables are sold in supermarkets all year round, which, unfortunately, cannot boast of a richness of taste. Roasting (ideally on coals or an open fire) transforms them beyond recognition, but even an ordinary oven helps them to “open up”, and spicy herbs will complement the harmony of taste and aroma.
Total cooking time - 50 minutes
Active cooking time - 5 minutes
Cost - 3 $
Calories per 100 gr - 153 kcal
Servings - 4 servings

Recipe for bulgur with vegetables

Ingredients:

Bulgur - 1/2 cup
Eggplant - 1 pc.
Lemon juice - 1 tbsp.
Parsley - 1 bunch
Garlic - 1 clove
Sweet red pepper- 1 PC.
Mint - 1 bunch
Olive oil - 3 tbsp.
Red onion - 1/2 pc.
Salt - to taste

Cooking:

Boil 1 cup of water in a small saucepan, add bulgur. Reduce heat and cook until liquid is completely absorbed.

Wash pepper and eggplant. We spread it in a heat-resistant form (line it with foil so that there are no difficulties with washing it later) and bake in an oven already heated to 240 degrees until scorching appears on the pepper (it needs to be turned over from time to time).

After baking, the pepper is placed in a plastic bag so that it “sweats” there, leave for 20 minutes, after which it is easy to remove the skin from it. We also remove the skin from the eggplant. We cut the pulp of vegetables with a knife.

In a salad bowl, mix bulgur, baked vegetables. We chop mint leaves (without hard stems), parsley, onion and garlic. Add to salad, drizzle with olive oil and lemon juice, salt. Let cool slightly and serve.

Bulgur with carrots and onions rich in such vitamins and minerals as: vitamin A - 67.1%, beta-carotene - 72.5%, vitamin E - 13%, magnesium - 12.8%, phosphorus - 12.4%, manganese - 32.8 %

Benefits of Bulgur with Carrots and Onions

• Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• B-carotene is a provitamin A and has antioxidant properties. 6 micrograms of beta-carotene is equivalent to 1 microgram of vitamin A.
• Vitamin E has antioxidant properties, is necessary for the functioning of the gonads, the heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain calcium, potassium and sodium homeostasis. Lack of magnesium leads to hypomagnesemia, increased risk of developing hypertension, heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates the acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by growth retardation, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.

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Today, there are a lot of recipes for making bulgur. This is an incredibly satisfying and tasty cereal used in various dishes: soups, salads, side dishes and even desserts. Bulgur is popular not only in its homeland in the Middle East, but also in Europe, where it is considered a cereal with a thousand-year history and amazing taste.

Even a novice hostess can cook bulgur. We will need: 400 ml of water (about 2 tablespoons), a glass of cereal, butter (50 g) and salt.

For cooking, we put dishes with a thick bottom on the fire. So the cereal will not burn and will be able to fully reveal its aroma during languor. A piece of butter is laid out in a container and melted, then bulgur is placed in it.

Groats should languish in oil for 1-2 minutes. After that, water is poured into the container, and the porridge is brought to a boil. When the cereal boils, it is worth lowering the fire. During this period, salt is added to taste. Bulgur is boiled for 15 to 20 minutes. A dish is considered ready when grooves resembling pits appear on the surface of the porridge. This means that the excess liquid from the pan has evaporated and the bulgur is ready to eat.

Instead of butter, you can use sunflower or olive oil. But the most delicious bulgur for a side dish is obtained with butter.

Before cooking, the cereal is not soaked or washed. It should be borne in mind that during the cooking process, bulgur increases in size up to 3 times, so it is better to choose a larger container for cooking.

Pilaf with bulgur meat

Pilaf with bulgur meat is very popular in India and Turkey. Unlike traditional pilaf with rice, this dish is more juicy and fragrant.

Required Ingredients:

• Groats - 2 tbsp.
• Pork tenderloin - 400 g.
• Carrot - 1 pc.
• Onion - 1 pc.
• Meat broth - 600 ml.
• Table salt - 1 tsp.
• Sunflower oil - 7 tbsp. l.
• Dill and parsley - 1 bunch each.
• Garlic - 3 cloves.
• Barberry - 1 tsp
• Suneli hops - 1 tsp

Step by step cooking instructions:

1. Carrots and onions are peeled, washed and cut into cubes 1 * 1 cm in size.
2. A cauldron with a thick bottom is put on fire, when the container is warm enough, it is worth pouring sunflower oil into it.
3. In a well-heated oil, first chopped onions are fried, then carrots. After frying, the vegetables are pulled out of the dishes.
4. In a cauldron with oil, where carrots and onions were previously fried, pre-cut pork is laid out and fried until half cooked.
5. Then fried onions and carrots, as well as salt and spices, are added to the meat. Everything is fried for 3-4 minutes to reveal the taste of spices.
6. Put the cereal in a cauldron and pour it with broth. In the absence of meat broth, it can be replaced with plain water.
7. After boiling, the fire is reduced to a minimum so that the pilaf languishes. Tightly close the lid of the pot.
8. After 10 minutes of boiling, add pre-peeled garlic to the pilaf and close the lid again.
9. After 7-10 minutes, the pilaf is ready to eat.
10. Before serving, crush the dish with finely chopped dill and parsley.

For the preparation of this dish, you can use not only pork. Lamb, chicken and beef go well with cereals.

Salad with bulgur

Salads with bulgur are distinguished by piquancy and sophistication. They can be served as independent dishes, and as side dishes for meat.

To prepare a cold salad, you will need 2 tomatoes, 1 cup boiled bulgur, 2 cucumbers, cilantro, green onions and chili peppers. Vegetables are cut into cubes, greens are chopped with a knife. All ingredients are mixed with boiled porridge.

Next, you need to prepare a salad dressing from 1 clove of garlic, 4 tbsp. l. olive oil, 1 tbsp. l. balsamic and 2 tbsp. l. soy sauce. All ingredients are mixed until smooth. Salad is dressed with dressing. Fans of spicy dishes are advised to add chili peppers in small quantities to the salad.

Warm salads with bulgur are in demand in the East. They perfectly satisfy hunger and are served as independent dishes.

To prepare a warm salad you will need: 1 sweet pepper, 1 zucchini, 1 eggplant, sunflower oil, 1 glass of cereals, parsley, 1 shallot, salt and pepper to taste.

Initially, you need to bake the pepper in the oven in foil for half an hour. After baking, the skin is removed from the vegetable, and it is cut into cubes. Peel zucchini and eggplant, cut into cubes, salt to prevent bitterness.

Fry the vegetables in a preheated skillet with oil until tender. Boil bulgur and mix with baked peppers and fried vegetables. At the end, chopped greens and finely chopped shallots are added to the salad. Season to taste with salt and black pepper.

Recipe for bulgur with vegetables

Bulgur with vegetables is a great option for a casual lunch or dinner. The main advantage of this dish is its usefulness, satiety and speed of preparation.

Required Ingredients:

• Groats - 2 tbsp.
• Carrot - 1 pc.
• Zucchini - 1 pc.
• Sweet pepper - 1 pc.
• Green peas - 50 g.
• Corn - 50 g.
• Butter and olive oil for frying.
• Salt and pepper to taste.

Cooking recipe step by step:

1. All vegetables, except peas and corn, are peeled and cut into squares. Fry in olive oil until half cooked.
2. Vegetables are pulled out of the container with a slotted spoon.
3. Butter is put into the dishes, melted and bulgur is poured out. Fry the cereal for no more than 5 minutes.
4. Then, previously fried vegetables are added to it, the mixture is poured with 400 ml of water and brought to a boil.
5. After 10 minutes, add peas and corn, cook for a maximum of 5 minutes more. Turn off the fire and leave the dish to infuse.

To prepare this culinary delight, you can use any vegetables. Eggplants and tomatoes go well with cereals.

To add spice, porridge can be sprinkled with grated cheese or herbs when serving.

Cooking a side dish in a slow cooker

Bulgur can be cooked both on the stove in a saucepan and in a slow cooker. When preparing a side dish in a slow cooker, the butter is initially melted in a bowl on the “frying” mode, then cereals are laid out in it, poured with water and the “porridge or stewing” mode is set.

When cooking in a slow cooker, it is worth observing the ratio of 1: 2. Two parts of water are taken for one part of cereal.

Soup with bulgur

To make Bulgur Soup, you will need the following ingredients:

• Groats - 200 g.
• Chicken fillet - 200 g.
• Smoked brisket - 50 g.
• Green onions - 3 feathers.
• Dill - 3 sprigs.
• Shallots - 3 heads.
• Carrot - 1 pc.
• Parsnip - half a root.
• Dried garlic - 1 tbsp. l.
• Paprika - 1 tbsp. l.
• Ground sumac - 1 tbsp. l.
• Butter - 40 g.
• Salt to taste.

Cooking:

1. On the basis of chicken fillet, dill and green onions, the broth is boiled.
2. In a separate container, in melted butter (take 20 g), cereals are calcined with a mixture of all seasonings. Then the bulgur is poured with broth and boiled until half cooked.
3. Parsnip root, carrots and onion, cut into strips, are fried in the remaining butter. Vegetables are added to the broth.
4. Remove the boiled chicken fillet from the pan, cut it into squares together with the smoked breast. Season with dried garlic and roast in a dry frying pan for 3-5 minutes.
5. Broth with bulgur is poured into plates, meat is laid out on top and sprinkled with herbs.

It should be borne in mind that it is impossible to leave such a soup for a long time. Groats absorb liquid very quickly, so after 5–6 hours such a soup can simply turn into porridge. It is recommended to consume this dish immediately after preparation.

Bulgur dessert

From this popular Mediterranean cereal, not only first courses, salads and side dishes are prepared, but also desserts. You can make muffins from bulgur, which will amaze even an experienced chef with their taste.

For cooking, you will need a chicken egg (2 pcs.), Milk (200 ml), sunflower oil (3 tbsp. L), whole grain flour (1.5 tbsp.), Bulgur (1 tbsp.), Baking powder for dough (3 tsp. L .), thyme leaves.

Bulgur is boiled first. Then, in a deep bowl, beat the eggs until foamy with a whisk. Milk, sunflower oil, thyme leaves and cooled boiled bulgur are added to the mass. Then flour is added and mixed. Do not knead the dough too much.

Silicone molds for baking are greased with butter and filled 3 quarters with dough. The tray with the forms is placed in an oven preheated to 180 degrees for half an hour.

It is better to check the readiness of muffins with a wooden skewer or a match. If it is wet, then the dish is not yet ready and it is worth sending it to the oven for another 5-7 minutes.

Bulgur is one of the most popular whole grains in the Middle East. It makes incredibly tasty and crumbly side dishes that will be a good alternative to traditional pasta or potatoes. Therefore, today more and more of our compatriots are interested in how to cook bulgur with vegetables. Recipes for similar dishes will be presented in today's publication.

In order for you to get a tasty and healthy side dish, you need to follow a few simple rules. First of all, it should be remembered that this cereal does not need to be washed. This is due to the fact that in the production process it is subjected to steaming and polishing.

Before cooking bulgur with vegetables, the recipe of which can be found in today's article, it is advisable to fry it in a pan greased with olive, ghee or butter.

To simply cook this cereal, it is poured with hot water in a ratio of 1: 2 and boiled over low heat for fifteen minutes. If it is prepared in combination with juicy ingredients, then the amount of liquid can be slightly adjusted downward.

Bulgur with vegetables in a slow cooker

Recipes using this device allow you to quickly and easily prepare a great lunch or dinner. In order for your family to appreciate the taste of this dish, you need to go to the store in advance and purchase all the required components. Your list must include:

• 150 grams of cereal.
• 300 milliliters of water.
• 150 grams of canned peas and corn.
• One carrot.
• 150 grams of butter.
• A couple of large onions.

To make fragrant bulgur with vegetables (the recipe will be given step by step below), it is advisable to supplement the above list with table salt, ground pepper and spices for pilaf.

Process description

Despite the fact that this cereal does not require pre-rinsing, many housewives still do it. Prepared bulgur is poured into a multicooker bowl, poured with filtered water, salt and butter are added. The device is closed with a lid, the “Porridge” mode is activated and they wait a little less than half an hour.

While the cereal is cooking, you can do the vegetables. Washed and peeled onions and carrots are crushed. Asparagus is cut into large pieces so that it retains its natural taste. As for corn and peas, the brine is simply drained from them. By the way, in the absence of preservation, it can be replaced with freshly frozen products. All vegetables are combined in one bowl and, after the signal of the multicooker, are added to the cooked cereals.

The contents of the device are thoroughly mixed, salted, peppered, seasoned and cooked for ten minutes. Bulgur with vegetables, the recipe of which was discussed above, will be a great addition to all kinds of salads.

Porridge with zucchini and sweet pepper

This fragrant lenten dish can be served for lunch or dinner. It should be noted that the preparation of four servings of this treat will take no more than one hour. The process itself is so simple that even a novice cook can master it without any problems. In order not to have to interrupt cooking and be distracted by the search for the missing ingredients, you need to audit your own pantry in advance and purchase all the required products. You should have on hand:

• 150 grams of cereal.
• 300 milliliters of boiled water.
• Two sweet bell peppers.
• Nine cloves of garlic.
• A couple of fresh zucchini.
• Juice of half a lemon.

Plus, the recipe for making bulgur with vegetables implies the presence of a small amount of high-quality olive oil, a bunch of cilantro, salt and curry.

Sequencing

First you need to do the preparation of vegetables. Pre-peeled five cloves of garlic are crushed with a knife, combined with curry, sent to a saucepan with heated olive oil and kept on fire for a couple of minutes, not forgetting to stir constantly. After that, bulgur is added to the same container. Everything is thoroughly mixed so that the cereal is soaked through with oil, and poured with hot water. Then the pan is covered with a lid and left to simmer over low heat for twenty minutes.

In a separate frying pan, greased with heated olive oil, lightly fry pre-washed, peeled and chopped bell peppers. After that, it is sent to a pan with boiled cereals, mixed well, removed from the stove and wrapped in a towel.

Our bulgur with vegetables, the recipe of which is discussed in today's article, is almost ready. It remains only to make pickled zucchini. They are washed, cut into thin strips and put in a clean deep bowl. Salt, garlic passed through a press, juice of half a lemon and chopped greens are also sent there. Mix everything well, cover with a lid and place in the refrigerator. As a rule, ten minutes is enough for the zucchini to marinate. After this time, the finished dish can be served at the table.

Bulgur with vegetables and chicken

Recipes for the preparation of this cereal are diverse. In this case, in addition to other ingredients, meat will be used. Before starting the process, check if your kitchen has:

• 550 grams of chicken fillet.
• One sweet bell pepper.
• 200 grams of cereal.
• A couple of medium carrots.
• One large onion.

In order for you to get a tasty and satisfying dish, the above list must be supplemented with filtered water, table salt, spices and vegetable oil.

Cooking technology

First you need to deal with vegetables. Pre-washed and peeled onions with carrots are crushed with a blender. If you do not have this device, you can use other improvised means. In this case, the carrots are simply grated, and the onions are finely chopped. Bulgarian pepper is removed from the stalk and seeds, and then cut into medium cubes.

Vegetables prepared in this way are sent to the multicooker bowl. Groats and pre-washed and cut into two-centimeter pieces chicken fillet are also placed there. All this is thoroughly mixed, salted, seasoned with spices and poured with filtered water so that it completely covers the products. The device is closed with a lid and the “Extinguishing” mode is activated. After about half an hour, the dish can be served at the table. Optionally, ready-made bulgur with vegetables, the recipe of which is presented above, is seasoned with butter or vegetable oil.

Bulgur, or Mediterranean rice, has become quite popular, especially among people who follow a proper and healthy diet. And this is not surprising, since this cereal contains many useful substances.

In addition, it consists of "slow" carbohydrates, which does not lead to intense fat deposition.

Groats during cooking are difficult to boil soft and do not lose nutrients. It goes well with vegetables, meat and herbs. We present to your attention various recipes for cooking bulgur with vegetables.

Step by step recipe

Cooking this dish will not take the hostess much time, and will also please with its simplicity and low calorie content.

How to cook bulgur with vegetables:

When serving, you can decorate the dish with herbs.

Recipe for bulgur with meat and vegetables

Groats are excellent with any kind of meat. The food is tasty and quite satisfying.

Meal preparation - 90 min.

Calorie content - 381 kcal.

Step by step recipe:

1. Cut the meat into small pieces and fry it in a pan until a delicious crust appears.
2. Thoroughly wash and clean vegetables.
3. We cut the onion into half rings, the carrot into strips, the pepper into strips. First, fry the onions with carrots, and then add the pepper.
4. We shift the fried vegetables and pork into the pan, fill them with water and simmer for about an hour.
5. We rub the tomato on a grater, put the spices and chopped garlic. They need to be added to the pan with meat and vegetables. Salt.
6. Pour bulgur and add water to get their ratio 1:2.
7. Cook for 15 minutes with the lid open until the cereal softens.
8. When serving, decorate the dish with herbs.

For cooking, it is not necessary to take pork. Lamb on the bone also gives an excellent rich taste to food.

Bulgur with vegetables and chicken

This dish is great for a quick lunch or dinner. The hostess will certainly be pleased that cooking does not take much time, and the result is fragrant and very tasty food.

Cooking time -1/2 hour.

The number of calories per 100 g is 216 kcal.

Step by step recipe:

1. Cut the pepper into cubes, and chop the onion and garlic. Carrot cut into cubes.
2. Sliced ​​chicken fillet is fried in vegetable oil until an appetizing crust begins to appear.
3. Sauté the onion, carrot and pepper for about 10 minutes.
4. Pour the bulgur into the pan with the vegetables. Mix thoroughly and add spices with garlic.
5. Tomato paste is put in the pan, fry for another 1 minute.
6. Water pours in. Salt and add fried chicken fillet.
7. We bring the dish to a boil, after which it must be kept on low heat for about 20 minutes so that the bulgar is cooked.

When serving bulgur with vegetables and chicken, garnish with herbs.

Bulgur with vegetables in a slow cooker

A dish cooked in a slow cooker turns out fragrant and crumbly. In addition, the cooking process will not take much time from the hostess.

Cooking time - approximately 70 minutes.

The calorie content of the dish per 100 g is 350 kcal.

Recipe step by step:

1. Vegetables must be thoroughly washed. We clean the onions with carrots.
2. Coarsely grate the carrot, chop the onion, and cut the pepper into cubes.
3. Sunflower oil is placed in the bowl of the device and the “Frying” or “Baking” mode is turned on.
4. Add chopped peppers, carrots and onions, fry them for 15 minutes without closing the lid. Don't forget to mix the vegetables well.
5. Wash the bulgur thoroughly.
6. Then add water and bring it to a boil.
7. We change the program from "Frying" to "Porridge". Add cereal and salt to taste. Mix well, then cook for about 20 minutes with the lid closed.

Before serving, decorate the dish with herbs.

How to make bulgur salad with vegetables

This salad is delicious and healthy. It can be served on its own or as a side dish.

Cooking time - 25 min.

Calorie content per 100 g of dish - 105 kcal.

Step by step recipe:

1. The groats are well washed and poured with boiling water. At the same time, try to keep the water level 1 cm higher than the bulgur. Let the groats swell for about 20 minutes, covering the pan with a lid.
2. Tomatoes are cut into cubes, cilantro and onion are chopped.
3. We put the prepared cereal in a salad bowl and add onion and coriander to it. Stir the mixture thoroughly.
4. Tomatoes are placed in a salad bowl. Add salt with spices. Drizzle with oil and lime juice and mix well.

Let the salad brew for about 10 minutes so that the bulgur is soaked with juice and oil.

Pilaf with bulgur and lamb

This is a traditional Turkish dish. Although the hostess will have to tinker with pilaf, it turns out to be hearty, tasty and surprisingly fragrant.

Cooking time - 80 min.

The number of calories is 550 kcal per 100 g of the dish.

Recipe step by step:

1. The chickpeas are pre-soaked for 12 hours.
2. The meat is thoroughly washed and cut into small pieces, while removing excess fat.
3. Fry the cracklings in a cauldron, then lay out the lamb and fry until a crust appears.
4. Wash and peel the onions and carrots and chop them.
5. Add vegetables, chickpeas, and hot pepper rings to the lamb. Pepper, salt.
6. Simmer for about half an hour, covering with a lid and without stirring.
7. The head of garlic is peeled and whole placed in a cauldron.
8. Pour bulgur into the container, and then add water so that the liquid reaches the level of 2 fingers put together.
9. Simmer for half an hour without stirring over low heat.

When serving, spices are added, for example, turmeric or barberry.

1. To prepare soup, experienced chefs and nutritionists recommend using coarse grains, and fine garnish.
2. Before cooking, it is advisable to fry the bulgur a little in a pan with oil. So the dish will acquire a "nutty" flavor.
3. For its frying, butter, ghee or olive oil is used.
4. To prepare cereals, it is poured with water so that they are in a ratio of 1: 2. So the liquid is completely absorbed into the cereal.
5. The cooking time for bulgur is approximately 20 minutes. Try not to boil it, otherwise it will lose its taste and aroma.
6. Dishes from this cereal are more fragrant and soft when cooked in a slow cooker.
7. When preparing a salad, the cereal does not need to be cooked. To do this, it is enough to leave the bulgur in the water, where it will swell.
8. Keep cereals away from direct sunlight and high humidity. The use of airtight glass containers is recommended.

Bulgur with vegetables is perfect for people who lead a healthy lifestyle and follow proper nutrition, due to the content of valuable vitamins and microelements in it.

There are many recipes that include this cereal. These dishes are distinguished by excellent taste and aroma. They are served both as a main course and as a side dish.