Bulgur with vegetables and hidden, lactose-free goat cheese

Ingredients for 4 servings:

• 250 g bulgur
• ½ liter vegetable broth
• 3 onions, diced
• 2 red bell peppers, diced
• 3 tomatoes, diced
• some parsley
• some olive oil for frying
• pepper
• 125 g goat cheese, lactose-free, diced

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

lactose-free

Bring the vegetable broth to a boil, add the bulgur, and set aside. Let the bulgur swell for 15 minutes. Roast the onions in oil. Add the remaining ingredients—except the goat cheese and bulgur—and the spices, and toast briefly. After the swell time, stir the onion and vegetable mixture into the bulgur. Rinse a coffee mug with cold water. Using a tablespoon, fill the mug with bulgur, almost to the brim. Place a few cubes of goat cheese in the center of the mug, press down lightly, and place the bulgur onto a plate. The vegetable bulgur is a great side dish to fish, for example. The next day, the bulgur can be seasoned with vinegar and eaten as a cold bulgur salad or snack.