Einkorn Bulgur Rice Recipe
Einkorn bulgur is one of the most valuable grains of Anatolian lands, whose value has just been realized, albeit late, and whose benefits are innumerable. Its gluten content is less than other processed bulgur varieties and it is easy to digest. Although different recipes are tried with many additives, it is necessary to try plain einkorn bulgur pilaf to get its real taste. Bon Appetit!
Ingredients:
For: 4 People
Prep: 20 Min
Cook: 20 Min
| Einkorn Bulgur | 2 Cup |
| Meat Broth | 3 Cup |
| Tomato (Planed) | 2 Qty |
| Dry Onion | 2 Qty |
| Garlic | 1 Clove |
| Olive Oil | 2 Tbsp |
| Butter | 2 Tbsp |
| Pepper Paste | 1 Rounded Tbsp |
| Salt | 1 Tsp (large) |
| Powdered Red Pepper | 1 Tsp |
| Cumin | 1 Tsp |
| Black Pepper | 1 Tsp |
Steps:
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Rinse the bulgur and soak it in warm water with a teaspoon of salt for 5-10 minutes.
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Peel and finely chop the onion and garlic. Peel and grate the tomato or pass it through the rondo.
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Heat olive oil (or vegetable oil) and butter in a flat pan and fry the chopped onions and garlic until they turn pink.
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Rinse the bulgur, remove the salt, drain the water well and add it to the pot. Turn them together for 2-3 minutes.
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Add the tomato paste to the roasted onions and fry for 1-2 minutes until the raw smell comes out.
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If desired, add hot broth or chicken broth according to the measure. Add salt and spices. (You can add spices according to your taste. Especially cinnamon suits this rice very well)
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When all the ingredients are mixed and it starts to boil, close the lid and put on low heat.
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When your rice is drained, turn off the heat, add a spoonful of butter and mix for a couple of turns. Cover with a clean cloth or paper towel.
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Open the rice, which is infused for at least 15 minutes, aerate by stirring once and serve warm. Enjoy your meal!
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Note: You can serve this rice plain, or you can serve it with yogurt and garnish with fresh herbs.
50 Min
