Have you heard of bulgura? Often, do not even think of these exotic news? Bulgur is nothing groundbreaking or unknown. These are grains of wheat, which are healthier than a number of typical supplements.
What is Bulgur and where does it come from?
If you could look at Bulgur quite, you would surely be a grain of wheat, which is often harvested still green, without difficulty. In Turkey it is called Bulgur, in Egypt freek. In other languages, this dish can also be translated as a broken wheat. Wheat grains are cleaned, often slightly green or yellowish, dried and you can buy them whole or roughly crushed.
How to prepare bulgur? You can find out in this post from the YouTube channel ZO heart to HNCA.
Source: YouTube
How to prepare Bulgur as combining it?
Wheat as a whole or broken can certainly imagine. Even the shape of the grains of rice resembles, so it is offered to replace rice with bulgur. Bulgur can be cooked in the same way and is sometimes partially heat treated, ie parboiled. So take a good look at the package before buying. In any case, it is not necessary to completely replace the bulgur of the rice. The variability and a wide range of interesting healthy ingredients are important for a healthy lifestyle.
Moreover, not everyone would appreciate the confusion of the attachments. If you change classic side dishes, try new recipes that will introduce not only bulgur but also the kitchen of other nations.
But Bulgur is a little stronger than rice, and therefore perfectly suited, for example, into stuffing. It is also very pleasant if mixed with a roast when baking poultry. Bulgur itself is not significant. Learning to treat bulgur in the kitchen is nothing difficult at all. It is suitable for meat, vegetables, salads, stuffing and soups. If you buy or cook a larger number of you will surely be differently used to apply it.
Why give Bulgura a chance?
It is a protein -rich side dish, which is very interesting for vegans and vegetarians. However, quality proteins are useful to each of us. Bulgur also contains less fat and carbohydrates compared to other attachments, but more fiber. You may also be pleasantly surprised by the fact that its grains are rich in calcium, magnesium, manganese, zinc, copper, iron and selenium. Don’t have enough yet? Bulgur is also a good source of B -group vitamins.
Similar composition also offers rice, but if you are interested in calories, then about 100 g of rice represents about 130 calories, while bulgur only 83. Bulgur also has a lower glycemic index than rice.
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