Quick bulgur with pumpkin
Bulgur with pumpkin - a daily dish that can be quickly and easily prepared in half an hour. Bulgur is boiled separately, the cooking time depends on the size of the grains - whole and coarse grinding is about 20 minutes, fine grinding is literally a few minutes, sometimes the cereal is simply poured with boiling water, like couscous. While bulgur is cooked, prepare the pumpkin in sour cream sauce, and then combine the ingredients.
The dish is suitable for a vegetarian menu, if you replace ghee with vegetable, and sour cream with soy cream, then it can be included in the lean menu.
The result exceeds all expectations, you begin to understand the Indians and vegetarians - meat for such a dinner can not be served.
- Time for preparing: 30 minutes
- Servings Per Container: 4-5
Ingredients for Quick Pumpkin Bulgur
- 150 g of bulgur;
- 300 ml of filtered water;
- 500 g of pulp of nutmeg pumpkin;
- 200 g of 20% sour cream;
- 30 g of dill;
- 30 g parsley;
- 40 g of green onions (feather);
- 2 cloves of garlic;
- 30 g melted butter;
- salt, black and red pepper.
The method of cooking fast bulgur with pumpkin
Pour bulgur into a pan with a thick bottom, pour filtered soda, pour a teaspoon of salt. As soon as the water boils, remove the foam, close the lid, reduce the heat.
We cook for 15-20 minutes, during which time the bulgur absorbs all the water, becomes plump and crumbly. By the way, cooked cereals can be stored for a couple of days in the refrigerator and used to prepare salads as needed.
We peel the peel from the nutmeg pumpkin, select the seed bag with seeds with a spoon, cut the flesh into large cubes of approximately the same size (2-2.5 centimeters).
Put melted butter in the pan, when it has completely melted, put the pumpkin. Fry the slices over medium heat until browned. It takes only 4-5 minutes to fry, in baked butter it is browned instantly.
Sprinkle dill finely. Parsley leaves are cut off from the stems, chopped with a knife for greens. Slices of garlic pass through a garlic press.
Mix sour cream with chopped herbs, garlic, ground red pepper.
In late spring and early summer, if there are pumpkins left in the fall, prepare a sauce with young garlic - it is incredibly tasty.
Add about half a glass of cold water, salt to taste, freshly ground black pepper, mix the sauce.
In addition to black and red pepper, grated nutmeg, zira and fenugreek are also added to the sauce.
Add the sour cream sauce to the roasted pumpkin, shake the pan, then close the lid, simmer for 7-10 minutes on a low heat.
After 7 minutes, add the finished bulgur.
Mix the grits with the pumpkin carefully so that the pieces do not turn into mashed potatoes, pour the chopped green onion on top. We warm the bulgur with pumpkin for several minutes, remove from heat.
We serve bulgur on a table with pita or pita bread, very tasty with a salad of fresh cucumbers or radishes. Enjoy your meal. Cook quick, easy, and wholesome cereals and vegetables!
In this recipe, bulgur can be replaced with couscous or spelled.