Vegetable Bulgur Side Dish
Ingredients
- 250 gBulgur wheat (raw)
- 1 pcYellow onion (finely diced)
- 2 pcCarrot (small dice)
- 1 pcZucchini (small dice)
- 1 pcRed bell pepper (small dice)
- 2 tbspExtra virgin olive oil
- 500 mlMineral water
- 2 pcThyme (fresh sprigs)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pcVegetable broth (crumbled)
Method
Fluffy bulgur grains infused with the juices of tender vegetables. Carrots and peppers provide a soft texture and vibrant color to the plate.
- 1
Cut the onion, carrot, zucchini, and bell pepper into small, regular 5mm cubes. The cleaner the cut, the more even the cooking will be.
- 2
Heat the olive oil in a sauté pan. Add the vegetables and sauté without browning until the onion becomes translucent.
- 3
Pour the bulgur over the vegetables. Stir vigorously to coat each grain with fat; the grain should become shiny, like for a risotto.
- 4
Pour in the mineral water, add the crumbled vegetable bouillon, thyme, salt, and pepper. Bring to a boil, then lower the heat. Cover and simmer until the liquid is completely absorbed.
- 5
Remove the thyme. Use a fork to gently fluff the bulgur. The grains should separate without being crushed.
Frequently asked questions
How do you get this dish right?
- The secret is not to stir too much during cooking to keep the grains intact.
- If the bulgur is still a bit firm after absorption, let it rest for 5 minutes off the heat with the lid on.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat with steam or a splash of water.
