Bulgur pan with vegetables and feta

Ingredients for 3 servings:

• 100 g bulgur
• 1 small can of tomatoes, chopped
• 500 ml vegetable stock
• 1 m.-sized onion(s)
• 1 tbsp tomato paste
• 1 tbsp olive oil
• 1 tsp, heaped bell pepper(s), hot or puliber
• pepper
• Salt
• 1 pinch(s) of sugar
• 1 bell pepper(s), red
• 1 bell pepper(s), green
• 2 large carrots
• 1 small zucchini
• 150 g mushrooms, brown
• 2 m.-sized onion(s)
• 1 tbsp olive oil
• 2 cloves garlic
• n. B. Rosemary, chopped
• n. B. Marjoram, chopped
• n. B. Thyme, chopped
• Bell pepper(s), hot or puliber
• 250 g feta cheese

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Rinse the bulgur in a sieve under cold water and finely dice the onion. Heat the olive oil in a pan, add the diced onion and sauté, stir in the tomato paste, stir in the bulgur and fry briefly. Add the diced tomatoes, paprika and salt and top up with the stock. Bring to a boil once, then simmer gently with the lid on for 10 minutes. Remove from the heat and let it simmer for another 10 minutes. For the vegetable stir-fry, finely dice the onions, thinly slice the garlic and carrots, thinly slice the bell peppers, dice the zucchini, and clean and thinly slice the mushrooms. Heat the olive oil in the pan, sauté the onions until translucent and, depending on the cooking times, add the carrots, bell peppers, zucchini and mushrooms along with the chopped herbs and garlic. Season with paprika, salt and pepper. When the vegetables are al dente, add the bulgur and stir in the diced feta. Heat everything again, stirring frequently, until the feta cubes have melted slightly. They shouldn’t dissolve completely. Serve with a glass of red wine.