Bulgur with vegetables. Pay less than grocery store prices and get the convenience of easy delivery. Allow the vegetables to sauté until soft and add the bulgur. Mix well and add the red pepper paste.
Put a lid on to smother and serve the bulgur with vegetables in bowls, sprinkled with chopped parsley. It is an easy and delicious way to get all the nutritional benefits of bulgur wheat, as well as tomatoes and peppers while enjoying the flavors from Turkey. Bulgur pilaf with vegetables is the perfect side dish to go with grilled meats and chicken, or just about any time you might eat rice. You can have Bulgur with vegetables using 8 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Bulgur with vegetables
- It’s 2 cups of bulgur.
- You need 2 of carrots.
- Prepare 2 of zuchinis.
- Prepare 1/2 of tomatos.
- It’s 1/4 of part of a chou.
- You need 7 of small onions.
- It’s 2 of small garlic.
- It’s of Salt, pepper, gingembre, 7 bharat.
Turkish bulgur is a very fast and nourishing dish that requires no special preparation other than cleaning and chopping vegetables. After frying vegetables with vegetable oil, add bulgur, water, or vegetable broth. And in more detail, how to cook bulgur in Turkish, I will tell you in a step-by-step recipe. Taste the bulgur with vegetables and add more of the spice mix and salt (if using).
Bulgur with vegetables step by step
- Cut all the vegetables (in small cubes if you like).
- Fry the onions and garlics with sth that looks like huile de tournesol until they become translucent.
- Then add the carrots and zuchinjs and wait until they soften.
- Add the tomatoes and chou and close the casserol and leave for about 12 minutes.
- Add the burghul, maggi and 3 quarters of a tea spoon of homemade butter and shake.
- Add about 4/5 cups of water.
- Leave until water is absorbed, and if water was absorbed and the burghul wasn't cooked then add some more water.
Garnish with chopped parsley and lemon wedges. Bulgur Pilaf is a Middle Eastern dish made with vegetables and spices. I've been on a Mediterranean kick lately, with the smells of tzatziki and babaganoush emanating from our fridge. To serve, arrange roasted vegetables on top of bulgur and garnish with Feta cheese and preserved lemon. Sprinkle with coriander and serve with harissa and yogurt on the side.