Bulgur pilaf, cooked with healthy techniques, takes its place in the forefront of the meals that keep you full in the diet. You can check our news for the recipe of bulgur pilaf made by roasting in moderate and low oil! How to make bulgur pilaf in diet? Bulgur pilaf recipe that doesn’t make you gain weight….
A bulgur meal cooked with the right method, if consumed in the right amount, is one of the most ideal main dishes to be eaten in the diet. Bulgur, which makes you feel full for a long time with its rich pulp, has a positive effect on the digestive system. An average of 2 tablespoons of bulgur is equivalent to 1 slice of bread. Applied cooking methods can be effective in increasing the calories of bulgur meal. For example, bulgur cooked by frying in more oil than necessary will increase the calories even if it is consumed less. For this reason, making a habit of cooking techniques such as cooking dishes in low oil, boiling in water instead of frying in oil, and steaming will prevent excess weight gain. In addition, as the processing rate of yellow bulgur, which is loved by many people, increases, it loses its mineral properties. Therefore, it is necessary to be more careful in the selection of bulgur. Applying high humidity to the wheat for a long time in order for the bulgur to become yellow requires a second process as the grains stick to each other. There is a significant loss in fiber ratio of yellow bulgur, which can be peeled more easily than other bulgur. Except for B12, the amber-colored bulgur wheat, which is known to be rich in almost all B group vitamins, folic acid, vitamin E, zinc, magnesium and fiber, should be preferred. Because bulgur in this color is richer than others in terms of fiber and nutritional value. So, how to make the best bulgur pilaf suitable for diet from this type of bulgur?
DIET BULGUR RECIPE! HOW TO MAKE DIET BULGUR PILA?
1 cup wholemeal brown wheat
1 red pepper
2 tablespoons of olive oil
2.5 glasses of water
After melting the olive oil in the pot, add the finely chopped onions and peppers. After frying the onions well, add 2 tablespoons of tomato paste and mix well. Add the wholemeal bulgur, washed with plenty of water, to the pan, add salt, chili pepper water, cover the pot and cook it covered for half an hour. After resting the pilaf for 5 minutes, make it ready to serve.