Description
Salads of bulgur while that is not very popular in Russia, especially during the cold period of time. This version of the salad from the valuable wheat cereals - almost suhpaek, only much more useful, useful for all family members: mother, soldier, student, General! Satiety, brightness, simplicity and wonderful flavor combinations reminded me somehow of the distant Soviet years, when all the girls in school wanted to marry a military, see the world and was fascinated by the military romance. Years passed, one of them realized his dream, together they endured all the hardships of military service. ... For the wives of officers who married a soldier, Sergeant, Lieutenant. And let your army regiment sometimes not exotic products, let them carry you into the unknown country on the orders of the military service of your husbands, girls, you always tried to feed them delicious, hearty and healthy. ... so this unusual mix of middle Eastern and Russian food, as it is impossible by the way will reflect Your creativity and will give you unforgettable memories...
Ingredients
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Tomato
2 piece
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Black pepper
-
Salt
-
Lemon juice
4 Tbsp
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Olive oil
4 Tbsp
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Parsley
2 Tbsp
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Broth
450 ml
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Pumpkin
130 g
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Carrots
1 piece
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Celery root
35 g
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Bulgur
230 g
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Green onions
2 piece
Cooking
Bulgur love for their high nutritional value, rich in vitamins and a unique nutty flavor. Groats bulgur in this recipe is going to play a major role, so all other components should be fairly small, a match for her, chopped...
Bulgur cooks very quickly. There is a classic method of cooking cereal, where it is previously fried in butter. But here is simpler: pour the bulgur with the vegetable stock in half with water (ratio 1:2), bring to boil, reduce the heat to low, close the lid and give the grits absorb all the fluid. It will take about 15 minutes.
Here's a basic set of vegetables attached to bulguru: celery root, carrots, pumpkin (the recipe are my proportions weighing, in its pure form).
Best of all the process of chopping root vegetables in small cubes to trust the most pressing slicer with the smallest lattices. Comes out like this.
Chopped roots pour a few tablespoons of water and bring to readiness salad steamed in the steamer in the saucepan (1 min.) or ... I cooked in the microwave: 3 minutes at the maximum under the cap, remove and immediately rinse with cold water. The vegetables should retain their "crispness".
The freshness and juiciness to the salad and the memories of summer will give a couple of tomatoes and some green onions, parsley. In the winter you can substitute fresh tomatoes 1 canned tomato.
Olive oil, lemon juice, salt and pepper to ozbolat in a jar until you have a smooth emulsii. The dressing is ready!
To combine all the ingredients: bulgur, herbs, fresh vegetables and herbs, mix well and season with the prepared sauce vinaigrette. Give a little brew. However, we liked the salad and from the first moments and even a day of advocacy.
Bon appetit!
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