New recipes

Bulgur food with mushrooms and red beans

Bulgur food with mushrooms and red beans

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

I discovered bulgur not very long ago. I'm more skeptical when it comes to news, but I've asked one or the other about its taste and I'm convinced to try it. I prepared this food with mushrooms and red beans and it turned out very, very good, but at the same time it had a creamy consistency, which delighted me even more. The lump seemed similar in taste to the rice. So, if there are people like me, more reserved when they have to use new products, I really recommend bulgur.

  • 4 green onions
  • 1 large carrot
  • 1 box of chopped mushrooms (400 gr)
  • 1 box red beans (400 gr)
  • 250 gr peeled tomatoes in tomato sauce
  • 3/4 cup bulgur
  • 1 tablespoon donut paste with kapia
  • Himalayan pink salt
  • pepper
  • 1 tablespoon vegetable mixture
  • 3 tablespoons rapeseed oil
  • green parsley

Servings: 5

Preparation time: less than 60 minutes

RECIPE PREPARATION Bulgur food with mushrooms and red beans:

Drain the mushrooms, wash them and put them on a sieve to drain for 10 minutes. Cut the green onion into slices. Cut the peeled carrot into cubes. Heat the oil in a saucepan, add the green onions, carrots and mushrooms. Saute for 2-3 minutes. Wash the bulgur, add it to the pan, stir. Leave them to sauté for about 1 minute, then add enough water to cover the vegetables well. Sprinkle with salt, pepper and vegetable mixture. Put a lid on, bring to a boil over medium heat, stirring occasionally. If more fluid is needed, add more hot water. Peel a squash, grate it and squeeze the juice. Drain the beans, rinse them under running water. Taste when the bulgur is cooked well enough, add the beans and chopped tomatoes. Stir, if you need more spices, add more. Leave the food on the fire for about 10 minutes, but stir from time to time. Remove the pan from the heat and sprinkle with finely chopped green parsley. Serve with pickles or a salad. Try the recipe and you will see how good it is! Enjoy your meal!

Lacto-vegetarian cuisine

- Put the cabbage in the evening a few hours before.
- chopped onion and grated roots, fry in oil, sprinkle with salt and pepper, add the mushrooms and fry a little, then leave to cool, add well-squeezed soy, greens, tomato sauce, raw rice, a tablespoon with water.
- to bind the composition, add a tablespoon of flour.

- I made sauerkraut from sauerkraut and vine leaves.
- the cabbage residues are chopped and placed among the sarmale, as well as a little tomato and pepper sauce, thyme and dill twigs. you can also put white wine.
- Add a little more oil, then hot water to cover them.
- Boil covered, over low heat, 1-2 hours. The composition boils quickly, the problem is with cabbage, which should not be hard.

A comment:

We entered your blog and we really liked it - you have delicious YUM recipes. YUM.
We would be happy to have you in the Petitchef family

We would be delighted if you would like to add your blog to so that our users and us can enjoy your recipes.

Petitchef is a French portal based on culinary recipes. Several thousand blogs are already registered and benefit from exposure on Petitchef.

Bulgur food with tomatoes and chopped beef carinita

Bulgur food with tomatoes and minced beef

You need:
2 cups of bulgur coffee
400 gr minced beef (lean)
250 gr of peeled tomatoes, I used canned tomatoes
2 onions
3 cloves of crushed garlic and finely chopped
2 tablespoons olive oil
1/4 cup pine cones (I didn't have any)
1 teaspoon cell powder
1 teaspoon cell paste
cinnamon, baharat
salt pepper

Method of preparation:
The lump is soaked for an hour in warm water.

Clean and finely chopped onion, garlic, meat and pine cones, put them in the 2 tablespoons of oil until the juice left by the meat evaporates.

Then add the peeled and finely chopped tomatoes, spices and continue to boil for 5 minutes, then add the drained bulgur, add more water and let it boil over low heat, until it drops from the juice and the bulgur swells.

At the end, sprinkle with cinnamon, salt and pepper. The food is served hot!

The food can be prepared without meat in exactly the same way, adding pumpkin or eggplant! and it can be prepared without dust and cell paste when there are children at the table!

Video: Bulgur with mushrooms -


  1. Clyftun

    The era of good blogging is coming to an end. Soon they will all be filled with shit comments. Fear, O little faithful, for this is coming very soon!

  2. Brodrig

    I apologize for interrupting you, but could you please describe in a little more detail.

  3. Kurtis

    I congratulate, it is simply excellent thinking

  4. Faelrajas

    I confirm. I agree with told all above. We can communicate on this theme.

  5. Mirisar

    I'm sorry, but I think you are wrong. I'm sure. Let's discuss this. Email me at PM, we'll talk.

  6. Erchanhardt

    I agree with you, thanks for the explanation. As always, all ingenious is simple.

Write a message