Vegetable Bulgur Side Dish

Fluffy bulgur grains infused with the juices of tender vegetables. Carrots and peppers provide a soft texture and vibrant color to the plate.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 334
• Protein: 10 g
• Carbs: 49 g
• Fat: 9 g

Ingredients

• 250 g Bulgur wheat ( raw )
• 1 piece Yellow onion ( finely diced )
• 2 piece Carrot ( small dice )
• 1 piece Zucchini ( small dice )
• 1 piece Red bell pepper ( small dice )
• 2 tbsp Extra virgin olive oil
• 500 ml Mineral water
• 2 piece Thyme ( fresh sprigs )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 piece Vegetable broth ( crumbled )

Instructions

1. Vegetable preparation

   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. Sauté the garnish

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

3. Coat the bulgur

   Pour the bulgur over the vegetables. Stir vigorously to coat each grain with fat; the grain should become shiny, like for a risotto.

4. Add liquid and cook

   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. Fluff

   Remove the thyme. Use a fork to gently fluff the bulgur. The grains should separate without being crushed.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat with steam or a splash of water.