How to determine if bulgur is ready and how long to cook it?

When wheat is carefully processed in several steps, bulgur is produced. It is almost ready, versatile and hearty. It can be made into a base for almost any dish.

What to make bulgur with and how?

This grits are cooked with:

• with meat;
• with vegetables;
• with frozen beans and broccoli;
• with fish;
• with pumpkin;
• with shrimp;
• with fried onions and garlic;
• for pie filling;
• in a salad;
• for soup dressing;
• into cutlets;
• in casseroles.

Important! Properly cooked bulgur has a subtle taste of nuts.

Most often bulgur is cooked as porridge - alone or mixed with other types of cereals. Not to say that it tastes good on its own. It resembles a mixture of boiled buckwheat, barley and rice. But it is an excellent substitute for any of these cereals.

Boil wheat groats in a large pot. Cooking time depends on the size of grits. Before the main cooking, bulgur is soaked or fried in a dry pan.

In the soup take no more than half a cup of grits and put half an hour before the end of cooking the main ingredients. For salads and casseroles soak bulgur for almost an hour, and then immediately put it in the dish. Crumbly wheat porridge is cooked for half an hour after boiling. The fastest way to prepare a side dish in a multicooker - twenty-five minutes on the "grits" or "rice" mode.

Tip! Spices such as rosemary, thyme, marjoram, paprika, curry, cinnamon and badjan can help to diversify the taste of bulgur. They are added together with salt.