Bulgur with vegetables

Ingredients for 2 servings:

• 100 g bulgur
• 300 g mushrooms, fresh or frozen
• 300 g peas, frozen
• 1 onion(s)
• 1 tbsp tomato paste
• 1 tbsp sour cream
• 500 ml vegetable stock
• Parsley
• basil
• salt and pepper
• butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

as a side dish e.g. to fish

Dice the onion and sauté in a pan with a tablespoon of butter. Add the tomato paste and fry briefly. Deglaze with the vegetable stock and add the bulgur. Simmer for 3-4 minutes, then add the vegetables. I use frozen mushrooms; fresh ones should be cleaned and quartered first, of course. Set the stove to the lowest heat and let it swell until the bulgur is done. Shortly before the end of the cooking time, I add the finely chopped herbs and sour cream. I don’t skimp on the parsley. Season again with salt and pepper. We like to eat this side dish with fish.