Bulgur, which you can use in pilaf, soups and salads, contains many minerals and vitamins, especially vitamin B, folic acid, magnesium.
COOKING SUGGESTION: Bulgur is a semi-cooked product. A small amount of water is sufficient to soften it. You can easily soften it without boiling by soaking it in hot water and use it in salads and meatballs.
A DELICIOUS INFORMATION
Bulgur, whose homeland is the Fertile Crescent (Turkey, Syria, Iran, Iraq, Lebanon, Palestine and Israel), is the state of wheat consumed by boiling and drying since 1000-900s BC.
A PREPARTION FROM TURKISH CUISINE
Bulgur pilaf with mushrooms
- 3 tablespoon of olive oil
- 1 tablespoon of butter
- 10 pieces of cultivated mushrooms
- 1 little onion
- 1 little carrot
- 4 branches of spring onions
- 4 pieces of dried tomatoes
- 1.5 water glass of Legurme coarse bulgur
- 2.5 water glass of hot chicken broth
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 1 branch of fresh thyme (if you wish)
To prepare bulgur pilaf with mushrooms; wipe cultivated mushrooms with a damp clothes and cut off the stem, then divide four equal parts.
Chop the onion into cubes. Chop the peeled carrot into little cubes or grate if you wish. Chop the spring onions finely and cut the dried tomatoes into small cubes.
Render butter and olive oil in the wide bottom pot. Firstly, put the small cubed carrots into the pot. Saute for 2-3 minutes until lightly colored.
Add the onion, mushroom and dried tomato and saute with medium heat. Because of it has a soft texture, add spring onion at last and saute all vegetables together.
Drain the Legurme coarse bulgur that washed in plenty of water and take in the rice pot. Add salt and pepper and fry as whole for 3 minutes.
Add hot chicken broth to the bulgur pilaf with mushrooms and cook at a low heat for 12-14 minutes. When the bulgur drained, put a paper towel between the pot without mix up.
Rest the rice for 10 minutes and serve with shaping via a bowl or mold. Garnish with thyme if your wish.
Enjoy your meal.