John Myers
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Buckwheat Bulgur
The perfect buckwheat bulgur recipe with a picture and simple step-by-step instructions.
- 1 small cup Buckwheat bulgur
- 2 small cups Vegetable broth
- 1 smaller Sweet peppers red
- 2 small Onion red
- 2 small Oil
- 2 tablespoon Tomato paste
- 2 tablespoon Cranberry chutney
- 2 tablespoon Chopped parsley
- Salt and pepper
preparation
- Wash the paprika and cut into small cubes – peel the onion and cut into small cubes
preparation
- Sweat the onion in hot oil and then roast the paprika with it – add buckwheat bulgur and roast again briefly – pour the vegetable stock and cook until soft
- season with salt and pepper – “spice it up” with tomato paste, cranberry chutney and parsley
as a side dish ….
- We had the bulgur as an accompaniment to the vermouth chicken – but it can also be served well as a vegetarian main course – in this case I would put a little more vegetables in the bulgur …
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