A key ingredient in many oriental dishes, a great substitute for rice or small pasta is golden bulgur with a pleasant nutty flavor. This cereal has a grainy texture and is great for salads, pilaf, tabula, for filling in pies and for thickening soups. Bulgur goes well with many herbs, spices, vegetables, so you can cook a nutritious, rich in healthy fiber side dish for main dishes.
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Bulgur with spinach and tomatoes
This bright, fragrant, original recipe is very simple, despite the abundance of ingredients. You can serve the learned dish both as the main dish and as a side dish for fried meat, especially lamb.
You will need:
- 200 g of bulgur;
- 12 cherry tomatoes;
- 10 tbsp. tablespoons of olive oil;
- 2 tbsp. tablespoons of balsamic vinegar;
- 1 teaspoon of harris;
- 3 ½ teaspoon soft brown granulated sugar;
- 3 onions;
- 2 cloves of garlic;
- 350 ml of chicken or vegetable broth;
- 400 g of fresh spinach;
- ½ teaspoon ground cinnamon;
- ½ lemon;
- 12-15 mint leaves;
- salt pepper.
Cut the tomatoes in half and put them in one layer with the cut down into the baking dish or on a baking sheet. Combine 4 tablespoons of olive oil with balsamic vinegar and spicy harris seasoning. Sprinkle the tomatoes with the mixture, then turn them upside down and sprinkle with 2 teaspoons of sugar. Bake in a preheated oven to 180 ° C. Bake for about 40-45 minutes.
Chop the onion finely and fry in 2 tablespoons of vegetable oil. When the onion becomes translucent, add chopped garlic and fry, stirring, for a few more minutes.
Pour bulgur into a pan, pour in the broth, season with salt and pepper, bring to a boil and cook for about 15 minutes. Turn off the heat, cover and leave for another 15 minutes to make the croup airy. Whisk lightly with a fork. This is a classic way to prepare bulgur.
In spinach, cut stiff stems, chop the leaves coarsely. Boil water in a pan, dip spinach leaves in boiling water and cook for 4 minutes. Drain through a colander and squeeze the leaves. In a pan, heat 2 tablespoons of vegetable oil and quickly fry the spinach. Add it along with tomatoes, onions and garlic to bulgur.
Cut the remaining onion into half rings and fry in the remaining olive oil so that it becomes golden and crispy. A minute before cooking, add cinnamon and the remaining sugar, mix and squeeze the juice from the lemon. Stir again. Put on bulgur, steal with mint leaves and serve.
Step-by-step recipe for bulgur with ginger and oranges
This simple side dish with an unusual taste will go well with beef, lamb and poultry cooked with oriental spices. The combination of orange with garlic and ginger gives it an interesting taste.
You will need:
- 2 oranges;
- 2 teaspoons of olive oil;
- 2 minced cloves of garlic;
- 2 tbsp. tablespoons ginger root grated on a fine grater;
- 2 teaspoons of brown sugar;
- ½ cup chopped onions;
- 1 tbsp. a spoonful of soy sauce;
- ½ cup sesame seeds;
- 1 cup bulgur.
Remove the zest from one orange, squeeze the juice from both fruits. Dilute squeezed juice with water so that the total volume reaches 1 ½ cup. Heat the oil in a wide pan with a heavy bottom. Fry garlic and ginger quickly, add bulgur, mix, pour the diluted juice, season with salt and sugar, mix and bring to a boil. Reduce the heat to medium, cover and cook until the bulgur is soft and the liquid evaporates. It takes 15 to 20 minutes. Add chopped onion, soy sauce, orange zest and mix.
In a dry pan, fry the sesame seeds until golden, sprinkle them with homemade bulgur and serve. Adding sesame seeds will not only decorate the dish, but also give it an additional texture.
Homemade bulgur balls
Golden spicy bulgur balls can be not only a side dish, but also a vegetarian snack. This is a good side dish that you can take on a picnic and eat with your hands.
You will need:
- 200 g of bulgur;
- 2 chicken eggs;
- 1 head of red onion;
- 1 tbsp. a spoon of turmeric;
- 1 tbsp. a spoonful of caraway seeds;
- 1 teaspoon ground cinnamon;
- ½ teaspoon cayenne pepper;
- 20 g of chopped fresh coriander;
- 80 g dried cranberries;
- 4 tbsp. tablespoons of olive oil;
- salt and pepper.
Boil bulgur following the instructions on the package. Groats should become soft and fluffy. Rinse bulgur under a stream of cold water to cool and remove excess starch. Slice the onion into a small cube. Preheat the oven to 180 ° C.
In a bowl, combine cereals, onions, eggs, dried cranberries, herbs, add spices - turmeric, cayenne pepper, caraway seeds and cinnamon. Shuffle. Make small balls the size of a tennis ball from the resulting mass. You need to make about 15 servings. Put the balls on the board and put them in the refrigerator for 30 minutes.
Heat oil in a large wide pan, fry bulgur balls until golden brown. Put them in a baking dish and cook another 5-10 minutes. Serve hot and cold as an appetizer, with yogurt, herbs and garlic sauce. The proportions of the sauce can be cooked to your taste.
Bulgur and Lentil Salad
A warm, delicious salad with bulgur is a great addition to dishes cooked on an open fire. It will be a good side dish for kebabs, kebabs, meat, fish and grilled poultry.