Recipe for Bulgur with pork. Calorie, chemical composition and nutritional value.

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Prepared by: Christina

11/25/2019 Cooking time: 1 hour 40 minutes

I offer a free reading of the classic pilaf recipe. Let's take bulgur and pork as a basis. We use the required spices for this dish and endure the cooking process as much as possible. It will be delicious!

With beef

For lovers of both satisfying and healthy dishes - a recipe with beef meat. Cooking time: half an hour Cooking: 1 hour. 20 minutes. Energy value:

• proteins - 14;
• fats - 16.3;
• carbohydrates - 14.8;
• calorie content - 272.

Ingredients:

• bulgur - 300 grams;
• pulp - 500 grams;
• carrots and onions 2 pieces each;
• salt, pepper - to taste;
• bay leaf - 5 pieces;
• turmeric and cumin - 1 tsp each.
• vegetable oil - 6 tbsp.

Recipe:

1. Heat the cereal in a well-heated frying pan for a couple of minutes - this will add fluffiness to the pilaf.
2. We clean the beef meat from the filmy parts and cut into medium-sized pieces. Salt and pepper.
3. Fry the meat over high heat, add the diced carrots and onions.
4. The beef should become soft, this will take about half an hour.
5. Place the top layer of rice in a frying pan with zirvak.
6. Add spices, bay and 3 glasses of water. If necessary, liquid must be added.
7. After the pilaf has boiled, turn down the heat and cook for 30 minutes under the lid.

After the time has passed, carefully mix and serve. The finished dish can be sprinkled with chopped herbs.

Note to the housewife: you can cook turkey, lamb, rabbit and even nutria with bulgur.

Each of these recipes is adapted for any type of meat.

Variant of vegetable pilaf with mushrooms

It is very convenient to cook such a dish in a “smart pan”. Required components:

• cereal – 250 g;
• champignons – 400 g;
• onions with carrots - 1 pc.;
• butter – 100 g;
• water – 700 ml;
• walnuts - a handful;
• parsley - a small bunch;
• salt and pepper - at personal discretion.

Sequencing:

• Chop vegetables and mushrooms.
• Place half of the oil in the bowl of the appliance. Start the “Frying” mode for a third of an hour. Fry vegetables and mushrooms.
• Add the cereal, add water, salt and pepper.
• Launch the Pilaf program.
• Finely chop the nuts and chop the parsley. Add them to the pilaf at the end of cooking and stir.
• Let sit for a couple more minutes and serve.

Bulgur-based dishes are not only healthy, but also very tasty. The main thing is to know how to cook them correctly.

With vegetables and mushrooms

For those who believe that pilaf without meat is not pilaf, use this recipe and, believe me, it will cause rave reviews no less, and maybe even more, than the traditional meat one. Preparation time: 30 minutes Cooking time: 45 Energy value of the dish:

• proteins - 5;
• fats - 9;
• carbohydrates - 17.8;
• calorie content - 184.5.

Required Products:

• bulgur cereal - 200 gr;
• champignon mushrooms - 300 gr;
• Crimean onion - 1 head;
• carrots - 1 large;
• chopped greens - 50 g;
• olive oil - 100 g;
• spices for pilaf - to taste;
• water - 0.5 l.

Recipe:

1. Soak the bulgur in cold water for 20 minutes.
2. Cooking vegetables. Three peeled carrots on a coarse grater, chop the onion into thin half rings.
3. We wash the mushrooms well, remove any dark spots, and separate the stems from the caps. If the mushrooms are not large, cut them into 4 parts; if they are large, cut them into slices.
4. Heat the oil in a frying pan, fry the carrots, onions and mushrooms, add a little salt.
5. First put the vegetable mixture in the cauldron, then the cereal, add your favorite spices and fill with water.
6. Close the lid and cook on low heat for half an hour.
7. Sprinkle with dill and parsley.
8. In addition to dietary pilaf, a salad of fresh vegetables, as in the photo, is perfect.

Note: bulgur loves water, the optimal ratio is 1 to 3.

With minced meat

Judging by the reviews, this traditional Turkish recipe captivates with its non-standard taste and ease of preparation. If you use ready-made minced meat, the cooking time will take a minimum of time, and the result will exceed all expectations. You can also make homemade minced meat from any type of meat. Cooking time including preparation: one and a half hours Energy value of the dish:

• proteins - 8.7;
• fats - 7.4;
• carbohydrates - 13.5;
• calorie content - 164.

Products:

• minced chicken meat - 400 grams;
• cereal - 200 grams;
• 1 large onion and carrot;
• water - 3 glasses;
• sunflower oil - 3 tablespoons;
• curry - 0.5 tsp;
• barberry - 10 pieces;
• black peppercorns - 10 pieces;
• tomato paste - 1 tbsp;
• salt, pepper - to taste.

How to cook bulgur pilaf:

1. Chop onions and carrots. Pour oil into a frying pan and fry the vegetables for a few minutes.
2. Add the minced meat and mix well until smooth.
3. Salt, pepper, add sweet peas.
4. Simmer under the lid for several minutes until the color of the minced meat changes.
5. Dilute tomato paste in warm water (proportions 1 to 2). Pour into the pan and simmer everything together for 5 minutes.
6. We wash the bulgur under high pressure and add it to the meat.
7. Fill with enough water, add barberry and curry, add salt to the dish if necessary.
8. After boiling, 20 minutes is enough for complete cooking.

The finished pilaf acquires a pleasant sunny color, slightly spicy notes with moderate sourness and a spicy aroma.

Bulgur pilaf

Ingredients:

• Lard - 150 grams;
• Beef - 500 grams;
• Carrots - 4 pieces;
• Bulgur - 500 grams;
• Onions - 3 pieces;
• Tomato - 4 pieces;
• Garlic - 1 piece;
• Seasonings and salt - To taste.

How to cook “Bulgur pilaf”

1. I would like to offer a classic recipe for bulgur pilaf. First you need to melt the fat. I cut the fat into cubes and threw it into the cauldron on the fire. 2. Cut the beef into cubes, but smaller in size. While the meat was being fried in the cauldron, I chopped the onion and added it almost at the very end of frying the meat. 3. After that, I cut the carrots into strips and also fried them along with meat, onions and fat in a cauldron. Then you need to add a little water and garlic, simmering everything for a while (15 minutes). 4. In the meantime, I recommend cutting the salad: tomatoes and onions into half rings, and parsley and cilantro into smaller pieces. Add salt and leave in a deep plate. 5. Next, wash the bulgur and place it in a cauldron, leveling it evenly over the surface. I do this with a slotted spoon. Fill everything with hot water until it is 1 cm above the surface. Reduce heat and simmer for about half an hour with the lid closed. Afterwards, stir and remove the garlic. 6. That's all, bulgur pilaf at home is ready! It should be served hot on a plate, garnished with herbs and fresh vegetables.

Dietary

Wheat cereal is easily absorbed by the body, but has a high caloric content. To neutralize this effect, replace the meat in the recipe with healthy vegetables. You are guaranteed to get pleasure, and even inveterate meat eaters will not resist an additional portion. Cooking time: 60 minutes Energy value of the dish:

• proteins - 3.3;
• fats - 4.5;
• carbohydrates - 16.6;
• calorie content - 130.3.

Ingredients:

• bulgur - 1 cup;
• mars onions - 2 pieces;
• eggplant - 2 pieces;
• tomato - 1 large fruit (preferably fleshy varieties of mojito or bison);
• 1 sweet pepper;
• olive oil - 50 g;
• spices, salt and pepper - to taste.

Step by step recipe:

1. We get rid of the onion skins and cut the onion into thin half rings.
2. Remove the stem, seeds and membranes from the pepper and cut into thin strips.
3. Heat the oil in a wok pan (you can also use a regular one). Drop in the vegetables and fry until soft.
4. If the eggplant peel is hard, it is better to peel it. If not, divide the vegetable in half and cut into slices. To get rid of the natural bitterness, it is pre-soaked in slightly salted water.
5. Drained and squeezed out the excess liquid and added to the half-cooked vegetables. Fry until golden brown.
6. Cut the tomato into cubes and add to the vegetable mixture. On average, the total time for stewing vegetables takes 20 minutes.
7. It remains to take the last step - lay out the bulgur and pour water 1 centimeter above the cereal.
8. Simmer under a closed lid until the liquid has completely evaporated.

The aroma and moderately sweet taste of bulgur pilaf with vegetables according to the recipe are conveyed even through the photo.

Recipe for bulgur pilaf with chicken

The traditional recipe for bulgur pilaf with chicken is simple and consists of simple points. Products for 8 servings:

• Chicken breast or 2 legs, weighing 500-600 g;
• Carrots, medium-sized onions - 1 pc.;
• Bulgur-pilavlik cereal – 1 tbsp.;
• Water – 2 tbsp.;
• Garlic - 1 medium head;
• Spices, salt, herbs - according to taste preferences.

Cooking process

1. The meat is freed from skin and bones, washed, and cut into large pieces.

2. Place the skin on a thick-walled frying pan (saucepan) and fry until the fat is rendered. 3. Vegetables are peeled and washed. Cut the onion into cubes.

The carrots are passed through a coarse grater. Both ingredients are simultaneously placed in a bowl with melted chicken fat. Simmer until soft. 4. Add chicken meat to the vegetables and let it fry on different sides for 5 minutes on maximum flame.

5. The meat is seasoned with seasonings and sprinkled with salt. 6. The bulgur is washed in several waters, slightly soaked and the liquid is drained. Almost dry, it is added to the meat, mixed and allowed to simmer for 2-3 minutes.

7. Next, pour water 1:2 (cereals-liquid) into the container. 8. Place a head of unpeeled garlic in the middle of the dish and add a sprig (berry) of barberry. 9. Place the frying pan over high heat. After boiling, reduce the flame to low. Cook covered for half an hour. Don't interfere.

During the cooking process, some of the liquid will be absorbed into the food, and some will evaporate. The cereal will steam and become crumbly. This culinary miracle is served sprinkled with herbs. It doesn't need sauce.

With chicken in a slow cooker

Delicious, fast, simple! Here are the benefits of such recipes. We will learn further how to cook bulgur pilaf in a slow cooker. Preparation time: 1/4 hour Cooking time: 40 minutes Energy value of the dish:

• proteins - 10.05;
• fats - 0.8;
• carbohydrates - 11;
• calorie content - 101.1.

Required Products:

• chicken fillet - 0.5 kg;
• bulgur cereal - 200 gr;
• onion - 1 head;
• large carrots - 1 piece;
• chicken broth - 1/2 l;
• suneli hops - 1 tsp;
• garlic - 5 cloves;
• bay leaf - 5 pcs;
• seasoning for pilaf - 2 tsp;
• dried barberry - 5 berries.

Recipe:

1. We wash the chicken breast, cut the fillet into plates and cut into pieces of any shape.
2. We clean the onions and carrots. Cut the carrots into circles and cut each circle in half. Onion - small cubes.
3. Fry the vegetables in vegetable oil until soft and transfer to the bottom of the multicooker.
4. Fry the pieces of meat over high heat for a minute on each side. The fillet should turn white, this way we will preserve the juiciness and usefulness of the product. Add a little salt during frying.
5. Place the chicken on top of the vegetables.
6. The last layer is pre-washed cereal.
7. Add all the spices, laurel, barberry and fill with broth a centimeter above the level of the cereal.
8. We select the automatic “Pilaf” mode; if you have a timer, set it to 40 minutes.
9. At the signal, we open the lid - delicious, aromatic, healthy bulgur pilaf just begs to be served on the table. Don't forget to make a salad with fresh vegetables.

Note: do not cook pilaf with lamb in a slow cooker; give preference to a cauldron or wok pan.

How to cook bulgur pilaf with chicken

It tastes quite pleasant, has a subtle nutty flavor and delicate aroma. It contains iron, phosphorus and magnesium, and is high in carbohydrates with a low glycemic index. Everyone can eat it, only those who are gluten intolerant should avoid eating it.

It goes well with pork, beef, lamb and chicken, and can also be used instead of rice for stuffing peppers, tomatoes, cabbage rolls. Cook with vegetables in a frying pan, in a saucepan and in the oven.

It’s easy to prepare and is an excellent alternative to pasta and boring potatoes. It crumbles perfectly in the finished dish, and you get grain by grain.

Ingredients:

• 600 grams of chicken fillet;
• 1 large carrot;
• 1 large onion;
• 250 grams of bulgur cereal;
• 100 ml. vegetable oil;
• salt and pepper to taste.

Step-by-step preparation:

Today I have a very simple set of products, but sometimes I also add bell pepper. I took onions and carrots. Here everything is as simple as shelling pears, peel and cut into cubes.

In general, for the recipe, carrots are cut into strips; I cut them into cubes. Once I was visiting a friend in Crimea, she cut carrots into slices, and each slice in half, this is how they prepare it in their family. You see, everyone does it differently.

I placed all this beauty in a cauldron, poured it with vegetable oil, and put it on the fire, frying it until browned.

I cut the chicken breast into large cubes, salt and pepper. I stir and add to the vegetables.

In this dish, you can cut the meat from the thigh, leg or leg, only without the skin, cut into cubes and add to the dish.

If there is no fillet, I take the thigh, you know, it turns out even tastier. As soon as I remove the skin, the thighs themselves are fatty, and the taste is somehow transformed.

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I mix everything and fry the meat, it cooks very quickly, it’s not beef or pork, I don’t add water to anything and I don’t stew it.

When the meat is fried, I don’t fry it very much so that it doesn’t turn black, I don’t like it that way. Just a little and that's all. When frying onions and carrots, stir everything periodically, otherwise it will burn.

When I add meat, I also stir everything so that it cooks evenly and does not burn.

Then I add the cereal. It’s not every time you manage to catch such a shot, but today I did, so beautifully the grains fall into the cauldron, like autumn leaves from the trees.

Now, many people have a question: do you need to wash cereals? Is not it?

Since bulgur is initially scalded with boiling water during processing, there is no need for washing and soaking. But to obtain a crumbly and aromatic porridge, it is recommended to lightly fry it in vegetable oil.

When roasted this way, a subtle nutty aroma and unique taste are revealed.

But let's return to our pilaf. After I poured in the cereal, I fry it for 1 minute, stirring it in a cauldron with carrots, onions, and meat. And only then do I add water.

If you want everything to boil faster, pour in hot boiled water from the kettle. Boil it while you fry the meat.

What are the proportions of water and cereal? It is recommended to fill it so that the water covers the dish by two fingers on top. I took a mug of cereal and measured out 2 mugs of water, but since my cereal is large, I pour in half of it in addition to these two.

When the water boils, I add salt, taste it, we like our pilaf a little salty, and reduce the heat. I don’t add any spices, but do you know why? I love the unmatched nutty flavor without anything being overpowering.

You can add spices to the pilaf, or any seasonings to taste, or garlic.

I cover with a lid, the heat is low, but the water is slowly boiling. And I leave it for 20-30 minutes. During this time, the water evaporates, and a crumbly porridge is obtained.

Bulgur to water ratio

To obtain the optimal consistency of the cereal, the proportions, as for rice, are 1 to 2. But much depends on the type of grinding and the dish you choose. Cooking porridge may require more water, up to three cups per cup of bulgur. And if you prepare it by soaking, 1.5 cups may be enough. High temperatures contribute to the rapid evaporation of the liquid; it will have to be added periodically. If the grain does not take its toll, the grains will not swell to the required degree, and the dish will turn out dry and tough. If the dish contains tomatoes, mushrooms or vegetables that release juice during cooking, you will need to take this into account when calculating the required amount of liquid.

Don’t forget that during cooking, bulgur increases up to three times in volume, so immediately select a suitable container.