The recipe for pork pilaf, but instead of rice we use bulgur. It is very tasty and simple.
To begin with, a little information, if you are not quite aware of what bulgur ("burgul" or "blhur") is. This is a common wheat cereal. What did you think ?! Only it undergoes a special thermal treatment with water, after which the wheat is dried (usually in the sun), then it is cleaned of bran. Further, yellow grains already have the name "bulgur" and they are crushed to the required size for further packaging in containers. This cereal is very popular in the Mediterranean countries, the Middle East and the Balkans.
Read about the beneficial properties of bulgur
You can buy it in specialized health food stores or large shopping areas. Bulgur is much more expensive than ordinary wheat. For example, groats TM "Yarmarka" "Platinum" 350 g costs:
- in Ukraine ~ 25 UAH
- in Russia ~ 45 rubles.
And Bulgur "Taki Spravi", a pack of 400 g in Ukraine has a price of about 13-15 UAH.
And now closer to the subject - we are preparing pilaf from this cereal and pork.
- Caloric content per 100 g - 159, 8 kcal.
- Servings Per Container - 6 Large Servings
- Cooking time - 1 hour
Ingredients:
- Bulgur - 2 tbsp.
- Pork - 400 g
- Carrots - 1 pc.
- Bulb onions - 1 pc.
- Water or broth - 3 tbsp.
- Vegetable oil - 5-7 tbsp. l.
- Salt - 1 tsp (no slide)
- Hops-suneli - 1 tsp
- Barberry - 1 tsp
- Dill and parsley
Cooking pilaf with bulgur pork:
1. Wash and peel one large carrot and onion. Then cut them into small cubes.
2. Heat the sunflower oil in a cauldron or saucepan and fry the onion until golden brown. Add carrots and fry for another five minutes. Gently remove the onions and carrots from the oil into a plate for further cooking.
3. Cut meat for pilaf into medium pieces and put in a cauldron with oil, where vegetables were fried. Fry the meat until tender, stirring frequently with a wooden spatula. At this stage, it is better not to fry the pork than to fry it!
4. Put the fried onions and carrots to the meat. Salt, pepper and season the bulgur pilaf with the available spices, if desired. Mix well and cook for 5 minutes. If necessary, add vegetable oil.
5. Rinse bulgur under water and add to the meat. Pour in up to 3 glasses of water or meat broth (to cover the pilaf by half a centimeter, no more), mix well and bring to a boil. Make a small heat and cook, covered for about 15 minutes.
6. Bulgur pilaf is ready. Before serving, add finely chopped parsley with dill and mix well with a wooden spatula.
If you wish, you can add 1-2 tablespoons of tomato paste or ketchup while cooking pork.
For lovers of garlic - 3-5 whole cloves put before dressing cereals will give a special aroma and taste to your exquisite pilaf!
Instead of pork, pilaf can easily be made with chicken, lamb, rabbit, duck, etc. Everything is up to your imagination and taste. I added some dried mushrooms after soaking them in warm water for 7 minutes.
Bon Appetit!
