Burgul Plain And Simple Recipes

PLAIN BULGUR

Steps:

• *Cooked: Add bulgur to water bring to boil, reduce heat, cover and simmer 15 to 20 minutes till liquid is absorbed, fluff with fork.
• Soaked: place bulgur and boiling water in bowl. Cover and let sit for 10 minutes. Fluff with fork.

SIMPLE BULGUR PILAF

Steps:

• Heat olive oil and saute onions until soft.
• Turn heat up to high and add mushrooms, stirring frequently, until mushrooms are cooked and nicely browned.
• Add bulgur, stir and cook briefly, 1-2 minutes.
• Add water, mix once, then cover and cook over low heat until all water is absorbed, about 25 minutes.
• Fluff briefly before serving.

BURGUL PLAIN AND SIMPLE

Steps:

• Wash the burgul lightly (one rinse) and soak the burgul in the water for an hour.
• Put it on the stove in a non-stick pan till it comes to a boil.
• Stir and cover simmered till all the water disappears and holes appear on the top of the burghul and it is cooked.
• After the first time you may have to adjust the water depending on the quality of burgul you buy.
• You may need to add some boiling water if you find the burgul is not done fully.
• After the first time the measurements will be clear.
• Note:You can fry an onion or even bacon in a little oil, then add the burgul and saute lightly and then add the water for richer variations for those who are not on a no oil/ fat diet.
• I make pulaos too out of burgul when my in-laws come visiting.

PLAIN BULGUR PILAF

Steps:

• Bring the water or stock to the boil in a large pan and pour in the bulgur. Add salt and pepper (taking into account the saltiness of the stock) and cook, covered, over low heat for 10-15 minutes, until it is tender and all the liquid is absorbed, adding a little water if it becomes too dry.
• Stir in the butter or oil and leave off heat, covered, for 15 minutes, to allow the wheat to swell and become tender before serving.
• Variations
• For a grand and delicious pilaf, stir in 2-3 tablespoons toasted pine nuts or slivered almonds and 2 tablespoons raisins when you pour in the bulgur.
• For burghul bil shaghria, use half the amount of bulgur with 1/2 pound dry vermicelli broken into small pieces in your hands and toasted in a dry frying pan or under the broiler, stirring often, until browned.

HOW TO COOK BULGUR

Steps:

• Combine bulgur, 1 1/2 cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook over low heat until tender, about 12 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool.