Bulgur pilaf with pork

Delicate and delicious homemade pilaf is made from pork and crumbly bulgur. Check out a quick and fun recipe for your lunch or dinner.

Bulgur dishes are most often prepared in the countries of the Middle East and in some regions of India. But this delicious and healthy cereal can be found in grocery stores around the world. Therefore, this recipe for pilaf is so relevant now.

Instead of traditional rice, pilaf can be cooked from bulgur. This is a very healthy cereal, the taste of which will definitely please your taste. If you do not have a cauldron, then a multicooker is suitable for preparing delicious pilaf with pork.

An original way to cook homemade pilaf in a cauldron is from bulgur and chicken. The dish will come out nutritious, aromatic and crumbly. Ideal for a family lunch or dinner.

Homemade pilaf with chicken can be made from healthy and nutritious bulgur. The dish will be appreciated by those who take care of their diet and health. Take note of a hearty recipe that meets all the requirements of the right menu.

Pilaf, quick to prepare and original in taste, is obtained from bulgur and chicken fillet. The dish will delight you with a piquant aroma and nutritional value. Serve at the dinner table!

Bulgur is crushed wheat treated with boiling water. Bulgur pilaf with beef is not only a very tasty dish, but also healthy for the body. And in a multicooker it is easy to cook.

Bulgur is a cereal that is obtained by heat treatment of wheat. It is full of carbohydrates and is very useful for the body, which is why adherents of proper nutrition love it so much. We offer to cook delicious and healthy pilaf with bulgur chicken.

An unusual variant of bulgur pilaf. This dish is easy to prepare. In addition, bulgur has a number of beneficial properties for the body.

Cooking food in a multicooker is convenient because you can put food in it, choose the necessary program and go about your business. Bulgur pilaf with chicken is prepared in the same way.

Groats "Bulgur" are great for cooking pilaf, as they retain their friability after cooking no worse than rice, well absorb the juice and aroma of meat and vegetables. Bulgur pilaf turns out to be not only tasty, but also useful, especially for those adhering to the principles of PP and for people of age, since this cereal is low in calories and contains many trace elements and fiber. As for rice, there is no exact proportion of water and bulgur, on average 1.5: 1 is taken. Cooking pilaf with beef and in a cauldron.

Pilaf with bulgur comes from Turkish cuisine, but it perfectly took root in our conditions. The dish is prepared simply, rather quickly and turns out to be satisfying. You can use absolutely any minced meat, not too fatty: pork, beef, chicken, mixed, etc. Add barberry for sourness.