Let's boil bulgur

Bulgur
Photo: sabasalads – Copyright | cropped to a square

BEFORE BOILING:

Before cooking bulgur rinse with cold water. You can also be dried grain porridge on a hot frying pan - will avoid in this way sticking grains.

BOILING:

Grits thrown into boiling water according to the following proportions: 1 cup coarse bulguru - 2 cups water, 1 cup finely bulguru - 1.5 cups of water. Mix again for boiling water. Coarse bulgur cook for approx. 6-8 minutes, fine we pour boiling water and leave for 20 minutes, until absorbed all the liquid. When cooking porridge do not mix! Water lightly with salt (half a level teaspoon of salt should be enough) and add oil (1 tablespoon per 100 g porridge). Boil / parzymy covered with slightly ajar lid. Groat will be ready when the grains have absorbed all the water.

ONCE BOILED:

After cooking / uparzeniu, withdraw any excess water, sprinkle with olive oil and lemon juice. Let stand for 30 minutes.

SERVING TIPS:

Bulgur can be given in soups, additives, meat, vegetables and salads. It tastes great as a breakfast with warm milk, honey or jam and fruit.

Bon appétit!