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Colorful bulgur pan with pomegranate

updated

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Ingredients for 2 servings:

  • 125 g bulgur, replace half with quinoa if necessary
  • 2 m.-large zucchini
  • 2 stalk(s) leeks
  • 1 pomegranate
  • e.g. salt and pepper
  • e.g. cumin
  • some vegetable oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Cook the bulgur wheat in salted water according to the package instructions. Slice the leek into rings and sauté in oil. Slice the zucchini and add to the leek. Stir in the bulgur wheat and season with salt, pepper, and cumin. Stir in the pomegranate seeds before serving. This stir-fry is a vegetarian main course. It also goes well as a side dish with fish or poultry.

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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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