Firik Rice Recipe

Firik Rice
In a Nutshell:

Ingredients:

For: 4 People
Prep: 15 Min
Cook: 20 Min
Firik Bulgur 1.5   Cup
Bulgur For Rice 1/2   Cup
Vermicelli 3   Tbsp
Sunflower Oil 2   Tbsp
Butter 2   Tbsp
Salt 1   Tsp
Black Pepper 1   Tsp
Walnut 2   Handful
Water 4   Cup

Steps:

  1. Prepare the materials you will use in advance. At this stage, wash and drain the Firik and bulgur.
  2. Boil 4 cups (approximately 800ml) of hot water and keep it ready.
  3. Put the vermicelli in a common pan and fry for 1-2 minutes. Noodles will darken slightly.
  4. Add the sunflower oil and butter and fry the vermicelli for another 30 seconds.
  5. Add the washed and drained Firik bulgur and regular bulgur and continue roasting.
  6. After 1-2 minutes add salt and pepper and mix.
  7. Add hot water, mix 1-2 turns and close the lid. Cook on low heat.
  8. While the pilaf is cooking, put the walnuts you have separated into the freezer bag, and break the walnuts in the bag into small pieces by hitting them with a hard object.
  9. 15-20 min. The rice will absorb the water in it and crackling sounds will begin to come from the bottom of the pot. Turn off the stove.
  10. Sprinkle the cracked walnuts on the rice, close the lid and cook for 10 minutes. let it rest.
  11. Enjoy your meal!

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Benefits of Ingredients in Firik Rice

Keep in mind: You can click on each ingredient to find other recipes that use that ingredient.

  • Firik Bulgur: Freekeh Bulgur is a unique flavor made from smoked green wheat. Its high fiber content and prebiotic properties support digestive and gut health. With a low glycemic index, it helps regulate blood sugar and is a source of iron and magnesium. It pairs exceptionally well with lamb, chickpeas, and fresh herbs.
  • Bulgur For Rice: Bulgur for Pilaf, with its low glycemic index complex carbohydrates and high fiber, balances blood sugar for prolonged satiety. It supports the digestive system and contains B vitamins essential for energy metabolism. It can aid in cholesterol management. It pairs wonderfully with chickpeas, lentils, tomatoes, and red meat, creating wholesome and nutritious meals.
  • Vermicelli: Vermicelli is a practical pasta variety with thin, long cuts. It provides complex carbohydrates essential for muscle and brain functions, ensuring sustained energy. It adds nutritional value by containing B-group vitamins and and minerals like iron. Its easy digestibility makes it light. Commonly used in soups and pilafs. It accompanies chicken, meat, and vegetable dishes, and can also add flavor to desserts like 'tel kadayıf', offering versatility in the kitchen.
  • Sunflower Oil: Sunflower oil is a rich source of Vitamin E, a powerful antioxidant that protects cells against free radical damage. Its unsaturated fatty acid profile can support heart health and help lower bad cholesterol. It is widely preferred in the kitchen for frying, salad dressings, and baked goods.

  • Butter: Butter is a rich, flavorful fat derived from milk. It contains fat-soluble vitamins like A, D, E, and K2, along with healthy fatty acids, serving as an energy source. It's easily digestible. Butter enhances the taste of meals and rice dishes, is spread on bread, or used in sauces. It's indispensable for breakfast tables and various recipes.
  • Walnut: Walnut kernel is a nutritious nut distinguished by its rich omega-3 fatty acids (ALA) and powerful antioxidant content. It particularly supports brain functions, protects heart health, and helps reduce inflammation in the body. Furthermore, it contains fiber, which contributes to digestive health, and protein, which provides satiety. It's a wonderful companion in desserts (baklava, cakes), breakfast cereals, yogurt, salads, and cheese platters.

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