This Vegetarian Bulgur Recipe is a first course or unique vegetarian dish for lunch, dinner, or to take with you to work. We cook it with mushrooms and veggies for a delicious taste.
Bulgur used for centuries in our traditional cuisine, although for several decades, it replaced by rice. Our grandmothers used to prepare bulgur themselves. It was a significant food during the cold seasons cooking recipes.
Bulgur used for centuries in our traditional cuisine, although for several decades, it replaced by rice. Our grandmothers used to prepare bulgur themselves. It was a significant food during the cold seasons cooking recipes.
Bulgur is an easily digestible grain and dietary as well. In this recipe, bulgur combines vegetables for a delicious and tasty dish. We can serve it as a unique course for a complete meal.
You can try our Chicken Bulgur Recipe or Bulgur Whole Grain.
Ingredients
- 300 g wheat bulgur
- 2 spring onions
- 1 carrot
- 1 zucchini
- 1 eggplant
- 1 green pepper
- 6 mushrooms
- salt, black pepper
- olive oil
- parley or mint
- a little butter
- 600-700 ml chicken or vegetable stock
Directions
- As a start, wash and chop the vegetables. We will grind the onions and sauté them in olive oil in a non-stick pan.
- Continue to cook and add the vegetables cut into cubes in a row, stirring all until soft. Add the sliced mushrooms.
- Season the whole mass by adding salt and pepper.
- Once the vegetables cook, add the washed bulgur and mix it with the vegetables for a few minutes.
- Continue cooking by adding the hot liquid and let it simmer. It will take about 12 minutes to complete.
- When our bulgur is ready, add the butter and mix well. We will turn off the heat and add the minced parsley.
- Serve it warm!
Bon Appetit!
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