Tomato Bulgur

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.

• Prep time: 10 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 383
• Protein: 9 g
• Carbs: 52 g
• Fat: 13 g

Ingredients

• 250 g Bulgur wheat ( raw )
• 1 piece Yellow onion ( finely minced )
• 2 piece Garlic ( chopped )
• 3 piece Round tomato ( small dice )
• 1 tbsp Tomato caviar ( as is )
• 3 tbsp Extra virgin olive oil ( for cooking )
• 200 ml Tomato juice ( for the liquid )
• 300 ml Mineral water ( hot )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Tomato paste

Instructions

1. Aromatic base

   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. Tomato compote

   Add the diced round tomatoes, tomato caviar, and tomato paste. Let reduce over medium heat until the tomatoes crush easily with a spoon.

3. Coating and liquid

   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. Simmering and resting

   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.

Chef's tips

• 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.

Storage

Keep for 3 days in the fridge in an airtight container. Reheat with a splash of water to restore moisture.