Kako skuvati bulgur? (How to cook bulgur?)

Sastojci: za krupni bulgur (srednje krupan) - 180 g bulgura (srednje krupnog ili krupnog), 360 ml bujona (sa niskim sadržajem natrijuma) ili vode, 1 kašika maslinovog ulja, prstohvat soli, za fini bulgur - 180 g bulgura (finog), 480 ml vruće vode ili bujona (sa niskim sadržajem natrijuma), prstohvat soli.

Priprema:

1. Za fini bulgur, potopite ga u 500 ml vode na 60 minuta. Za krupni bulgur, potopite ga u 500 ml vode na 90 minuta. Dobro isperite bulgur i ocedite ga.

Kako se kuva srednje krupni ili krupni bulgur?

1. U šerpi prokuvajte bujon ili vodu.

2. Dodajte srednje krupni ili krupni bulgur i maslinovo ulje. Začinite solju. Pustite da tečnost ponovo proključa.

3. Smanjite vatru na srednje nisku (3). Poklopite i ostavite da krčka oko 12 minuta ili dok bulgur ne omekša i potpuno ne upije tečnost.

3. Sklonite sa vatre i ostavite da odstoji, pokriveno, još 10 minuta. Ne mešajte.

4. Promešajte viljuškom.

Kako se kuva fini bulgur?

1. Stavite suva zrna bulgura u veliku posudu. Prelijte sa 2 šolje vrele vode. Poklopite.

2. Ostavite sa strane 10 do 12 minuta da se natopi ili kada bulgur upije svu vodu.

3. Promešajte viljuškom.

Napomene:

180 g (1 solja) suvih zrna bulgura daje 540 g (3 šolje) kuvanog bulgura.

Dodajte začine poput bilja ili začina u vodu za kuvanje.

Kuvani bulgur može se čuvati u hermetički zatvorenoj posudi u frižideru do 3 dana. Takođe se može zamrznuti u posudi ili kesi bezbednoj za zamrzavanje do 3 meseca.

Ingredients: for coarse bulgur (medium coarse) - 180 g bulgur wheat (medium coarse or coarse), 360 ml broth (low sodium) or water, 1 tablespoon olive oil, pinch of salt, for fine bulgur - 180 g bulgur wheat (fine), 480 ml hot water or broth (low sodium), pinch of salt.

Preparation:

1. For fine bulgur wheat, soak them in 500 ml of water for 60 minutes. For medium coarse or coarse bulgur, soak in 500ml of water for 90 minutes. Rinse bulgur wheat well and drain.

How to cook coarse bulgur?

1. In a medium saucepan, bring broth or water to a boil. 

2. Add medium coarse or coarse bulgur and olive oil. Season with salt. Allow the liquid to bubble again.

3. Turn the heat down to medium low (3). Cover and let simmer for about 12 minutes or until the bulgur is tender and has fully absorbed the liquid.

3. Remove from the heat and let stand, covered, for another 10 minutes. Do not stir.

4. Fluff with a fork.

How to cook fine bulgur?

1. Place dry fine bulgur grains in a large bowl. Pour 2 cups of hot water on top. Cover.

2. Set it aside for 10 to 12 minutes to soak or when the bulgur has soaked all the water.

3. Fluff it with a fork.

Notes:

180 g of dried bulgur wheat grains yields 540 g (3 cups) of cooked bulgur.

Add the seasonings like herbs or spices to the cooking water.

Cooked bulgur wheat will keep in an airtight container in the refrigerator for up to 3 days. It can also be frozen in a freezer-safe container or bag for up to 3 months.