Tomato Bulgur
Ingredients
- 250 gBulgur wheat (raw)
- 1 pcYellow onion (finely minced)
- 2 pcGarlic (chopped)
- 3 pcRound tomato (small dice)
- 1 tbspTomato caviar (as is)
- 3 tbspExtra virgin olive oil (for cooking)
- 200 mlTomato juice (for the liquid)
- 300 mlMineral water (hot)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspTomato paste
Method
Tender wheat grains soaked in tomato juice, boasting a deep ochre hue. Olive oil binds it all together for a smooth texture that smells like sunshine.
- 1
Heat the olive oil in a sauté pan. Sauté the minced yellow onion and chopped garlic until they become translucent and release their fragrance.
- 2
Add the diced round tomatoes, tomato caviar, and tomato paste. Let reduce over medium heat until the tomatoes crush easily with a spoon.
- 3
Pour in the bulgur. Stir for 1 minute so the grains are coated in fat and shine. Pour in the tomato juice and mineral water. Season with salt and pepper.
- 4
Cover and simmer over low heat until the liquid is completely absorbed. Turn off the heat and let rest for 5 minutes covered: the bulgur will finish swelling and remain fluffy.
Frequently asked questions
How do you get this dish right?
- Do not rinse the bulgur beforehand, we want to keep the starch for creaminess.
- If the grain is too firm, add a splash of water and extend the resting time.
How long does this dish keep?
Keep for 3 days in the fridge in an airtight container. Reheat with a splash of water to restore moisture.
