Bulgur( Mediterranean rice) - cereals of durum wheat, which is subjected to special heat treatment in a raw form, and then cleaned and crushed. With this technology, the maximum amount of vitamins and minerals remains in it. Dishes from bulgur, have a pleasant taste of roasted nuts. Bulgur can enrich the body with useful substances, cleanse of toxins and toxins, and help overall recovery. Traditional healers use croup for the treatment of various diseases.
- chemical composition
- Useful properties
- As cooking bulgur
- Method 1
- Method 2
- Method 3
- Method 4
- Recipes
- salad bulgur with vegetables
- Eggplant stuffed
- cakes with bulgur
- Harm and contraindications
chemical composition
bulgur rich:
- with vitamins: A, K, E, group B;
- macro- and microelements: potassium, sodium, calcium, magnesium, phosphorus, iron, manganese, selenium, copper and zinc.
Also has a high content of proteins, carbohydrates and dietary fiber.
Useful properties
Bulgur has many useful properties for a person:
- Calms the nervous system;
- Normalizes metabolic processes;
- Cleans from toxins and other harmful substances;
- Strengthens the immune and cardiovascular system;
- Activates the activity of the brain;
- Stimulates blood production, reduces the risk of anemia;
- Improves the appearance of nails and skin, protects from the premature appearance of gray hair and baldness;
- Helps in the fight against insomnia, stress and depression;
- Reduces blood pressure;
- Increases stamina and performance.
In parallel with it, you should eat fresh, steamed or steamed vegetables. Groats are well combined with aubergines, zucchini, pepper, pumpkin and green peas. To improve the taste, you can refresh dishes with lots of greenery: dill, parsley, cilantro, basil, green onions. You can add a few pieces of suluguni or brynza.
In addition, Bulgur has found wide application in home cosmetology. Various scrubs, masks and mixtures to combat cellulite promote skin color improvement, eliminate wrinkles and tighten it. For the treatment of hair use the decoction of this cereal.
How to boil bulgur
It is recommended to initially roast bulgur on a small amount of butter tothe finished dish had a nutty taste. But, if the product is used for cooking dietary meals, then do not do this.
to contents ^Method 1
To boil bulgur it is enough to pour boiling water in a proportion of 1: 2, cover the pan with a lid and wrap it with a towel. After 40-50 minutes it will swell and increase 2 times. This means that bulgur is ready for consumption. This feature is important to consider when preparing soups, so as not to overdo it with the volume of cereals.
Method 2
Pour a glass of cereals with 2 glasses of cold water and put it on low heat. At the time of boiling, add salt, and then stir constantly. After about 20 minutes, when all the water has evaporated, the porridge is ready, but for another 10 minutes it is desirable to hold it under the lid.
to the table of contents ^Method 3
To prepare bulgur in a microwave oven, you need to choose a large volume dish so that the swollen porridge does not spread throughout the oven. The proportions of cereals and water are 1: 1.5.The microwave oven should be turned on for maximum power for 3 minutes, then cover the container with the porridge cover and leave for 10 minutes. As a result, a loose garnish should be obtained.
to the table of contents ^Method 4
To prepare a delicious bulgur in a multivark, you must first fry the croup for a few minutes in butter in the "Baking" mode. Then add hot water in a 1: 2 ratio, salt and turn on the "Kashi" or "Quenching" mode. After the end of the program, do not immediately open the multivark, it is better to hold the porridge under the lid for another 5-7 minutes.
Recipes
Bulgur can be used as a garnish for fish, seafood, meat and poultry. It is added to salads and soups, to minced meat for cutlets, cabbage rolls, dolma, stuffed peppers and eggplant.
From it prepare a very tasty dish, reminiscent of pilaf, as well as various desserts and pastries with the addition of dried fruits: raisins, dried apricots, prunes, figs. It is perfectly combined with honey, walnuts and pistachios. From spices can be added to dishes, coriander, cumin, turmeric, cardamom, bergamot, black and red hot pepper.
In many dishes, rice or couscous is often replaced with bulgur. This is due not only to its nutritional value, but also to the ease of preparation, the ready-made cereals do not completely stick together.
to contents ^Salad of bulgur with vegetables
Ingredients:
- Bulgur( fried) - 100 grams;
- Beans( stringed) - 200 grams;
- Tomatoes - 200 grams;
- Pepper( sweet) - 100 grams;
- Cheese( solid) - 100 grams;
- Walnuts - 100 grams;
- Garlic - 3 cloves;
- Water - 200 milliliters;
- Lemon juice - 2 tablespoons;Dill and green onions - 1 beam;
- Olive oil - 100 milliliters;
- Salt, spices.
Preparation:
- Boil water, pour bulgur into it, remove from heat and leave the croup to swell for half an hour. After this, season it with lemon juice.
- Beans cut into pieces and boil for 5 minutes in salt water, discarded in a colander and cooled.
- Heat olive oil in a frying pan, fry beans and crushed garlic.
- Tomatoes and sweet peppers cut into slices, grate cheese, walnuts, spring onions and chopped dill.
- Combine all the ingredients, season salad with salt and spices.
In a warm form, the dish can be served as a garnish for fish and meat dishes.
Eggplants stuffed with
Ingredients:
- Eggplants( medium) - 5 pieces;
- Bulgur( fried) - 100 grams;
- Carrots - 200 grams;
- Plums - 100 grams;
- Apples( sour) - 200 grams;
- Cheese( solid) - 100 grams;
- Walnuts - 100 grams;
- Garlic - 5 large denticles;
- Olive oil - 100 milliliters;
- Parsley - 1 bunch;
- Salt, spices. How to prepare:
- Eggplant wash, cut in half along, take out the middle and put in salt water for half an hour. The remaining pulp to chop.
- Carrots clean and cut into thin strips.
- With apples peel off the skin, drain off the pits. Cut the fruit into small cubes.
- Grind garlic and walnuts.
- Bulgur soak with hot water and let it stand for half an hour.
- In the preheated olive oil fry the carrots and flesh of the eggplant, add the remaining fruit, pour half a cup of water and stew for about 15 minutes.
- Then pour in bulgur, and hold the mixture on low heat for another 5 minutes.
- Minced chill and fill it with eggplant.
- Grated cheese, sprinkle halves of eggplant.
- In a large saucepan, heat olive oil, put eggplants in it, add a little water and simmer for about 20 minutes.
Cupcakes with bulgur
Ingredients:
- Bulgur - 3 cups;
- Eggs - 4 pieces;
- Milk - 0.5 liters;
- Wholemeal flour - 3 cups;
- Water - 0,8-1 liter;
- Olive oil - 100 milliliters;
- Pine nuts - 200 grams;
- Soda - 1 teaspoon;
- Salt, sesame seeds.
Preparation:
- In a saucepan with boiling water, fill bulgur and cook on low heat for about 15 minutes, and then cool.
- Beat eggs with milk and olive oil and combine with cooled bulgur.
- Mix the flour with soda and salt and pour into the bulgur with milk-egg mixture, add pine nuts.
- The resulting dough should be shaken, pour into cupcake molds, greased with olive oil. They must be completed on 3/4.Sprinkle with sesame seeds.
- Bake the muffins in the oven, heated to 180 degrees for about half an hour.
- Cool the baking in the molds, and then pull them out.
You can serve cupcakes with butter, cheese or various snacks.
to table of contents ^Harm and contraindications
You can not use bulgur with:
- celiac disease( non-digestibility of gluten).People with this diagnosis can experience flatulence, general weakness and increased drowsiness.
- exacerbation of any diseases of the gastrointestinal tract( gastritis, ulcers and others).
- various inflammatory processes in the body.
- allergic reaction and individual intolerance.
You should not eat a day more than 200 grams of finished bulgur, as this can lead to a quick set of excess weight and even obesity.It is also not recommended to combine bulgur with potatoes, cabbage, beets and eggs. This combination can cause flatulence.