Description
Even the ancient Babylonians, Hittites and Jews used to prepare and cook bulgur. Barley bulgur is produced from barley grains, which are first cleaned and pre-cooked, then dried and finally crushed into smaller pieces. Thanks to this preparation it has longer durability and is quickly cooked.
Tips:
? You can very well replace or supplement rice with bulgur - either as a side dish or in risottos and paellas
? Combined with legumes, for example lentils or chickpeas, you can enjoy its fine nutty flavour.
? You can fill and bake vegetables with flavoured bulgur - for example tomatoes, peppers or zucchinis.
? Bulgur can also be used in desserts and sweet meals - bulgur made in a sweet way is delicious, cooked into a porridge with vanilla and cinnamon. Or mix cooked and cooled bulgur into a cookie dough.
Recipes:
- Bulgur porridge
cook bulgur in plant-based milk, add dried fruit, nuts, seeds and flavour it with a syrup - Baked tomatoes with bulgur and niva
6 big tomatoes
150 g bulgur
50 g green lentils
100 g bio Balkan cheese or vegan Cheezly cheese
1 yellow pepper
1 red onion
1 teaspoon vegetable Würzl bouillon
4 tablespoons olive oil
Fresh herbs (flat-leaf parsley or coriander)
1. Clean tomatoes, cut off the bottom part and scoop out pulp and seeds. Put the scooped out pulp in a salad or in a soup.
2. Cook bulgur and lentils until tender and flavour with bouillon.
3. Sauté chopped red onion in the oil, add chopped pepper and roast.
4. Stir the mixture into the bulgur along with chopped niva cheese, cooked lentils and herbs.
5. Stuff tomatoes with the mixture and bake them in a pre-heated oven for 10-15 minutes at 180°C.
Composition
BARLEY*. * product of controlled organic farmingAlergens
Gluten
Storage
Store at temperatures up to 25 ° C and relative humidity up to 70%.
