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Bulgur casserole with vegetables

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Ingredients for 1 servings:

  • 2 cups bulgur
  • 250 g vegetables of your choice (frozen) or fresh soup vegetables
  • 1 cup vegetable broth, instant, maybe a little more
  • some salt and pepper
  • 1 pinch of nutmeg
  • a few stalks of parsley
  • ½ cup sour cream
  • 1 pack of grated cheese (small pack)
  • Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Pour the bulgur into the casserole dish, lightly greased beforehand. Spread the vegetables over the bulgur. Stir in the broth and mix with the spices, parsley, and cream. The mixture can be quite runny, as the bulgur needs to macerate in it. Alternatively, you can cook it beforehand, which will make the sauce thicker for the casserole. Finally, sprinkle the cheese over the mixture and bake in the oven at approximately 220°C (top/bottom heat) for 35-40 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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