Mint Bulgur

Fluffy, distinct bulgur grains infused with the vibrant freshness of chopped mint. Olive oil adds a glossy finish and richness that balances the sharp citrus notes.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 306
• Protein: 8 g
• Carbs: 44 g
• Fat: 8 g

Ingredients

• 250 g Bulgur wheat
• 500 ml Mineral water
• 1 piece Yellow onion ( finely minced )
• 1 piece Garlic ( minced )
• 2 tbsp Extra virgin olive oil
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 0.5 piece Mint fresh ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Sweat the aromatics

   Heat olive oil in a sauté pan. Add the onion and garlic. Sweat without browning until the onion becomes translucent and fragrant.

2. Pearl the bulgur

   Add the bulgur to the pan. Stir with a spatula to coat every grain with oil. The grains should become glossy and slightly translucent at the edges.

3. Absorption cooking

   Pour in the mineral water and add a pinch of salt. Bring to a boil, then cover and reduce heat to a minimum. Cook until all water is absorbed and small steam holes appear on the surface.

4. Finishing and fluffing

   Remove from heat, pour in the lemon juice and add the chopped mint. Fluff with a fork to separate the grains and prevent clumping. The grains should be distinct and tender.

Chef's tips

• Do not overcook the bulgur; it should maintain a slight bite.
• Chop the mint at the very last second to prevent it from oxidizing and turning black.

Storage

Keep for up to 3 days in an airtight container in the fridge. Excellent served cold as a salad the next day.