Bulgur is not the most popular grain on our table, but it has a lot of interesting things: from a subtle nutty taste to nutritional value and safety against diseases. Does bulgur need to be washed or soaked before cooking like other grains? Chefs answer no to both questions, and for good reason.
How to prepare bulgur
Typically, bulgur is not washed before cooking. If you still want to do this, place it in a sieve and rinse lightly under running water. Then dry the cereal to make it more crumbly.
It is better to pre-fry the bulgur for 2–4 minutes in butter or vegetable oil. Take about one tablespoon of oil per glass of cereal.
Roasting the bulgur will give it a slight nutty flavor.
The cereal can be fried in a thick-bottomed saucepan or frying pan over medium heat, or in a multicooker bowl in the “Frying” mode.
Before placing the bulgur in the prepared bowl, you can fry vegetables, such as onions and carrots, until soft. In this case, the cereal is cooked together with vegetables. They will make it even tastier and more aromatic.
Wash, soak or fry?
Since bulgur is initially produced with heat treatment (scalded with boiling water), it does not need to be washed. To obtain the most aromatic porridge, it is recommended not to wash or soak the grains, but to lightly fry them in vegetable oil. This will reveal their subtle nutty smell.
How to prepare bulgur for cooking according to the chefs' method:
- Grease the bottom of the pan with vegetable oil.
- Heat the beans for several minutes until a characteristic aroma appears.
- Pour in cold water and let cool.
- Boil the cereal.
For safety, it is still worth subjecting the grains to “water procedures” before cooking, especially if they were sold by weight. Along with the kernel, the bag may contain not only dust and dirt, but also large debris. If the bulgur is packaged in portioned bags for cooking, the cereal is pure.
Rinse the cereal in cold water until it becomes clear. After this, if you have time, dry the grains and heat them in a frying pan with oil.
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Miss Clean magazine found that soaking bulgur is not necessary, as it already boils quickly. It would be a good idea to keep the crushed grain in water for about half an hour to neutralize the effect of the antinutrients in the composition.
How to cook bulgur
Keep in mind that when cooked, bulgur increases in size by 2-3 times. Therefore, choose dishes of the appropriate size.
In a saucepan or frying pan
Pour water over the cereal, add salt and stir. Bring to a boil and reduce heat to low. Cover the pan with a lid and cook the bulgur for 15-20 minutes until it has absorbed all the water.
In a slow cooker
Add water and salt to the cereal and stir. Close the multicooker lid and cook the bulgur in the “Rice/Grains” or “Pilaf” mode for about 30 minutes.
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