John Myers
Contents
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Ingredients
- 2 Red peppers
- 10 Date tomatoes or similar
- 5 Spring onions
- 1 tbsp Oil
- 200 g Bulgur
- 350 ml Vegetable broth or water
- Salt, pepper, allspice d´Espelette
- Parsely
Instructions
- Today there is again vegetarian cuisine and I read my recipe in a vegetarian cookbook, but then modified it so much that it is now my own, which now enriches my cookbook!
- Cut the peppers into bite-sized pieces, i.e. cut into pieces or strips as desired, cut the spring onions into small rings and halve or quarter the tomatoes, depending on the size.
- Briefly sauté everything in 1 oil in a saucepan, add the bulgur and pour the vegetable stock or water on top. Season to taste with salt and pepper. Bring to the boil briefly and cover and let soak for approx. 10 minutes over a low flame.
- Sharpen with Espelette pepper as desired and mix in the finely chopped parsley.
- Tip 5: Instead of paprika, you can vary it very well with zucchini, champions or peas. The vegetable bulgur tastes good not only as a main course, but also as a cold side dish for a barbecue or a picnic.
Nutrition
Serving: 100gCalories: 387kcalCarbohydrates: 61.3gProtein: 8gFat: 12g
