John Myers
Bulgur Vegetable Pan
The perfect bulgur vegetable pan recipe with a picture and simple step-by-step instructions.
- 250 g Fresh broccoli
- 1 Red pepper
- 1 Onion
- 1 medium sized Zucchini fresh
- 250 g Mushrooms brown
- 150 g Bulgur
- 400 ml Vegetable broth
- 3 tbsp Rapeseed oil
- 200 g Sieved tomatos
- 3 tbsp Tomato paste
- 0,75 tsp Chili powder
- 1 tsp Dried oregano
- 0,5 bunch Basil
- Salt and pepper
- 60 g Freshly grated Parmesan
- Wash and clean the broccoli. Peel the stem, cut in half and cut into sticks about 3-5 cm long. Cut the florets into small pieces. Wash and clean the zucchini, quarter long and cut about 1/2 thin slices. Halve the bell pepper, wash , clean and cut pieces about 3 cm in size. Clean and slice the mushrooms. Peel the onion and cut into fine cubes.
- Heat the oil in a pan and sauté the onion cubes. Add the vegetables and cook for about 2 minutes, season with salt and pepper. Stir in the bulgur and tomato paste, simmer for 2 minutes. Pour in the vegetable stock, season with oregano, chili powder, salt and pepper. Mix everything well and cook covered over a medium heat for 15 minutes.
- In the meantime, pluck the basil leaves from the stalks and cut into strips. Stir the tomatoes into the bulgur and cook over a low heat for 8-10 minutes, stirring carefully 1 or 2 times. Arrange bulgur and vegetable pan on plates and serve sprinkled with basil and Parmesan.
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