Bulgur porridge (Eng / Spn)

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Greetings, dear vegan family, happy week! Today I want to share a recipe made with an ingredient commonly used in Middle Eastern countries, and although it's known in my country, it's not commonly used. I'm referring to bulgur. Bulgur is wheat that has been pre-processed. From what I've read, whole wheat grains are cooked for many hours, then drained, sun-dried, ground, the bran is removed, then sifted to obtain bulgur of different sizes, and finally sun-dried again. Therefore, it's a pre-cooked food, which means it's quicker to prepare and requires less energy, which is great. Several weeks ago, my husband and I were at a store, and I saw a one-kilo package of medium-sized bulgur for $3, so I decided to buy it.

¡Saludos querida familia vegana, feliz semana! Para hoy quiero compartir con una receta hecha a base de un ingrediente de uso común en países del Medio Oriente, y aunque en mi país es conocido, no es de uso común. Me refiero al BULGUR o BULGOR. El bulgur es trigo que ha sido previamente procesado. Según lo que pude leer, los granos de trigo entero, se cuecen por muchas horas, para luego escurrirlos, secarlos al sol, molerlos, retirando el salvado, para después tamizarlo y obtener bulgur de diferente tamaño, y seguidamente se vuelve a secar también al sol. Por tanto, es un alimento precocido, lo que implica que su preparación sea más rápida y con menos gasto energético, lo cual es genial. Hace varias semanas estuve con mi esposo en una tienda, y vi un paquete de un kilo de bulgur tamaño mediano, a 3 $, por lo que me animé a comprarlo.


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I was looking at recipes on YouTube for how to prepare bulgur and found many, very varied, both sweet and savory. I liked one, but it wasn't vegan, so I proceeded to veganize it, and this is a BULGUR PORRIDGE, because I was craving a mild, warm, sweet, and tasty dish. That said, let's get to my recipe.

Estuve revisando recetas en YouTube de cómo preparar el bulgur y conseguí muchas, muy variadas, tanto dulces como saladas. Me gustó una, pero no era vegana, por lo que procedí a veganizarla, y esta es de GACHAS DE BULGUR, pues se me antojaba comer un plato amable, cálido, dulce y sabroso. Dicho esto, vamos a mi receta.


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THE RECIPE / LA RECETA

Time, ingredients and equipment

  • Preparation time: The bulgur needs to be soaked for at least 20 minutes to hydrate; then, the cooking process takes approximately 30-40 minutes, so the recipe requires about an hour.

  • Servings: 4 servings of bulgur porridge, approximately 250 grams each, although I only prepared one serving and kept the rest of the cooked bulgur in the refrigerator.

The quantities of ingredients listed below can be varied according to availability and personal preference. Be creative!

  • 150 grams of bulgur. I used medium-sized bulgur.

  • 500 ml of very hot, boiling water.

  • 250 ml of room temperature water.

  • 200 ml of plant-based milk. This amount is for one serving. I used almond milk.

  • Sweetener to taste. I used grated piloncillo (unrefined cane sugar), about two heaped tablespoons.

  • 1 small cinnamon stick, although you can use any sweet spices you like, for example, anise, cloves, allspice, tonka bean, etc.

  • Pieces of lime zest, for flavoring. This is optional, and you can use the zest of any citrus fruit, just the green part.

  • Pot, measuring cup, grater, spoon, bowl, plate, etc.


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Tiempo, ingredientes y equipo

  • Tiempo de preparación: Se necesita remojar el bulgur por un mínimo de 20 minutos, para que se hidrate; luego, el proceso de cocción es de 30-40 minutos aproximadamente, por lo que se requiere una hora para hacer la receta.

  • Raciones: 4 raciones de gachas de bulgur, de aproximadamente 250 gramos cada una, aunque yo preparé una sola ración y reservé el resto del bulgur cocido en la nevera.

Las cantidades de ingredientes que a continuación presento, pueden variarse, de acuerdo a la disponibilidad y gusto de cada quien. Sean creativos.

  • 150 gramos de bulgur. Yo usé tamaño medio.

  • 500 ml de agua muy caliente, hirviendo.

  • 250 ml de agua a temperatura ambiente.

  • 200 ml de leche vegetal. Esta cantidad es para una ración. Yo usé leche de almendras.

  • Endulzante al gusto. Yo usé piloncillo rallado, aproximadamente dos cucharadas colmadas.

  • 1 pequeña raja de canela, aunque puedes usar las especias dulces que gustes, por ejemplo, anís, clavo, guayabita, sarrapia, etc.

  • Trozos de piel de lima, para aromatizar. Esto es opcional, y puedes usar la piel de cualquier cítrico, sólo la parte verde.

  • Olla, taza medidora, rallador, cuchara, escudilla, plato, etc.

THE PROCEDURE / EL PROCESO

Soak the bulgur in boiling water. Cover and let it soak for at least 20 minutes. During this time, the bulgur will absorb almost all the water and expand considerably.

Poner a remojar el bulgur en el agua hirviendo. Tapar y dejarla en remojo un mínimo de 20 minutos. Durante este tiempo el bulgur absorberá casi toda el agua, y crecerá muchísimo.


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After this time, you'll see that the bulgur has a soft texture and the grains have expanded. Then, add the cinnamon and citrus zest (in my case, lime zest), as well as the additional water. Stir, cover, and cook over medium heat, stirring occasionally, for another 25 minutes, or until the bulgur has absorbed all the water and small holes appear on the surface.

Pasado este tiempo, podrás ver que la textura del bulgur es suave, y los granos han crecido. Entonces, añadir la canela y la piel de cítrico, en mi caso, piel de lima, así como el agua adicional. Remover, tapar y llevar a cocción a fuego mediano, removiendo eventualmente, por 25 minutos más, o hasta que el bulgur absorba toda el agua y se le abran hoyitos en la superficie.


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Remove from the heat. You can remove the cinnamon stick and citrus peel, but I like to leave them in so they flavor the milk. I reserved three-quarters of the bulgur and left a portion in the pot to make a serving of porridge. Next, add the plant-based milk and stir. Return to medium heat for at least 5 minutes, stirring constantly so the bulgur absorbs some of the milk and the mixture becomes smooth.

Retirar del fuego. Puedes extraer la canela y la piel de cítricos, pero a mí me gusta dejarlas, para que aromaticen también la leche. Aquí yo reservé tres cuartas partes del bulgur, y dejé una porción en la olla, para prepararme una ración de gachas. A continuación, añadir la leche vegetal y remover. Llevar nuevamente a fuego medio, por al menos 5 minutos, removiendo constantemente, para el bulgur absorba parte de la leche y se homogenice la mezcla.


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Remove from the heat again and you can serve it immediately or let it rest. As you can see, the texture is creamy and thick. The aroma is delicious, with a perfect balance of cinnamon and lime zest. I served it right away and I really liked how it looked.

Retirar del fuego otra vez y puedes servir inmediatamente o dejar reposar. Como pueden ver, la textura es cremosa y densa. El aroma es delicioso, con un equilibrio justo entre la canela y la piel de lima. Serví de una vez y me gustó mucho su aspecto.


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Next, sweeten it. I recommend doing this now, after cooking the mixture, because it prevents it from sticking to the bottom of the pot. I used piloncillo (unrefined cane sugar), and I think it was a good choice because of the flavor and aroma it adds to the recipe; it blends in very well. And my bulgur porridge is ready! It turned out delicious. I also love eating the pieces of lime zest; they have a unique flavor.

Seguidamente endulzar. Recomiendo hacerlo en este momento, luego de cocinar la mezcla, porque así se evita que se pegue al fondo de la olla. Yo usé piloncillo, y creo que fue una buena elección por el sabor y el aroma que le aporta a la receta, combinando muy bien. Y ya están listas mis GACHAS DE BULGUR, que quedaron DELICIOSAS. También me encanta comer los trozos de piel de lima, tienen un sabor único.


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Bulgur is a neutral-flavored and therefore versatile ingredient, so it needs to be paired with other elements to add flavor; however, it provides texture and structure to recipes, which can be sweet or savory. Furthermore, it's a grain with significant nutritional benefits, such as protein, energy, fiber, and carbohydrates; therefore, I recommend its consumption. It also has the advantage of requiring little cooking time, resulting in significant energy savings.

El bulgur es un ingrediente de sabor neutro y por ende versátil, así que es necesario acompañarlo de otros elementos que le aporten sabor; pero da textura y estructura a las recetas, que pueden ser dulces o saladas. Además, es un cereal con importantes aportes nutricionales, como proteínas, energía, fibra, carbohidratos; por lo que recomiendo su consumo. También tiene la ventaja de requerir poca cocción, lo que resulta en un ahorro energético importante.


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Here I conclude today's post, in which I have offered you a recipe based on a versatile, but uncommon ingredient in Venezuelan cuisine. I hope you are encouraged to continue making vegan recipes, which are delicious, nutritious and compassionate towards Mother Earth. I say goodbye wishing health, prosperity and joy to all of you; and remember: Not all days are the same and more importantly: Everything you give, everything you do, will inexorably return to you. Hugs!

Aquí termino mi post de hoy, en el cual les he ofrecido una receta a base de un ingrediente versátil, pero poco común en la cocina venezolana. Espero que se animen a seguir haciendo recetas veganas, que son deliciosas, nutritivas y compasivas con la Madre Tierra. Me despido deseando salud, prosperidad y alegría para todos ustedes; y recuerden: No todos los días son iguales y más importante aún: Todo lo que das, todo lo que haces, inexorablemente volverá a ti. ¡Abrazos!

Image sources

  • These photos are my own, and were taken with a Xiaomi REDMI NOTE 9A phone / Estas fotos son de mi propiedad, y las tomé con un smarthone Xiaomi REDMI NOTE 9A

  • This time I'm using a divider that @doriangel gave me. Thank you very much for this beautiful gift. / En esta ocasión estoy usando un divisor que me obsequió @doriangel. Muchas gracias por este bello regalo.

Todo el contenido es de mi propiedad y está sujeto a derechos de autor // All content is my property and subject to copyrigh

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I've never used bulgur for sweet dishes, but judging by this, I'll have to. 😋
Thanks for sharing the recipe!

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It's delicious, and you can use dairy milk too. Thanks for stopping by!

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We also have milk bulgur porridge recipe but your Recipe looks more tempting, this time i will try acc to your Instructions...

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overall is a healthy and tasty recipe , the sweetener is the one that is not recommended

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Hello @sirenahippie. I am thankful for this veganized recipe. Each one of these ingredients is in my cupboard/fridge. I have never made a sweet version of bulghur before. This is a new idea for me. I have only used it for a salad called tabouleh.

I will have this as a comforting before bed snack

Thanks for the inspiration. I send warm wishes.😊

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It's great to see you again, I hope you're doing well. I've made tabbouleh before, but I wanted to try something different and see what other recipes I could make with this versatile ingredient. Thanks for stopping by, big hug!

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Wow, I'm really curious about bulgur. I want to try it, but I don't think it's available here, I have never seen it.

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You might find it in a store that sells Arab or Turkish products. It's a very economical product. Thanks for stopping by!

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aaah so I'm not the only one who knows bulgur and use it!! in my country it's not popular too but sometimes you can find it in some shops, I cooked bulgur mainly in salty recipes and I use to cook it like the way I use cous cous, I must try your recipe ❤️❤️

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It's delicious in savory dishes too. And yes, it's well-known here because there's been a lot of Arab and Turkish immigration for decades. Thanks for stopping by!

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