Bulgur risotto with vegetables

Ingredients for 3 servings:

• 1 liter of water
• 200 g bulgur
• ¼ tsp turmeric
• 1 tbsp olive oil
• 100 g leek, cut into thin rings
• 1 carrot(s), peeled, cut into thin rings
• 1 green bell pepper(s), cut into thin strips
• 100 g corn
• 1 onion(s)
• 1 tomato(s)
• 1 tsp herbs de Provence
• 1 tsp lemon juice
• 1 tbsp rosemary, finely chopped
• Salt

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Gehu ki Bikaneri Khichadi, ayurveda

Bring the water to a boil, cook the bulgur with a pinch of salt and the turmeric for 10-15 minutes. Drain in a sieve and let it drain. Heat the oil, fry the leek and onion rings in it, and continue frying for 5 minutes. Add the remaining vegetables, herbs, and lemon juice and continue frying for another 5 minutes. Carefully mix in the bulgur and rosemary and serve warm.