Fig Bulgur with Mushrooms and Zucchini on Black Rice in Rocket Nest

5 from 2 votes
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 5 people
Calories 162 kcal


  • 2 Pc. Onion
  • 2 Pc. Clove of garlic
  • 220 g Bulgur
  • 220 g Rice black
  • 250 g Mushrooms
  • 200 g Zucchini
  • 6 Pc. Figs ripe
  • 1 Pc. Chilli pepper
  • 6 tbsp Pumpkin seeds
  • 750 ml Vegetable broth
  • 1 packet Arugula
  • 6 Pc. Fresh thyme
  • 1,5 tbsp Garam masala
  • 1,5 tbsp Cumin
  • 3 tbsp Agave syrup
  • 1 tsp Aceto Balsamico Crema
  • 1 tsp Olive oil
  • 1 Pr Salt
  • 1 Pr Pepper
  • 1 Pr Chilli flakes


  • Bring the rice to the boil with salt and water, pouring in water again and again until the rice is cooked and the liquid has evaporated.
  • Peel and finely dice the garlic cloves and onions. Carefully clean the mushrooms and cut into slices.
  • Wash the zucchini and cut into fine slices, wash the chilli pepper and finely chop it.
  • Wash the figs and cut off the stems. Cut a fig into 5-6 wedges, cut the remaining figs into cubes.
  • Roast the pumpkin seeds in the pan without oil and wash the rocket.
  • Rinse the bulgur in a fine sieve with water and bring to the boil with the vegetable stock and simmer gently for ten minutes, then let it swell.
  • Heat the oil in a pan and fry the zucchini slices with 1/3 of the garlic cloves and season with salt and pepper.
  • Fry the mushroom slices in the oil, add the thyme and season with salt and pepper.
  • Fry the remaining cloves of garlic and onions in oil.
  • Add the bulgur and fry everything until the bulgur is roasted, then fold in the fig cubes, season with chilli, garam masala, cumin and agave syrup and roast a little more.
  • To serve, place the rocket on the plate, place the serving ring on it, fill it with a little black rice and press it down.
  • Place a few zucchini slices on top, press down and spread the bulgur on top, add a few slices of mushrooms and remove the serving ring.
  • Garnish with the figs.
  • Finally, drizzle the balsamic cream and olive oil over the salad and season everything with salt, pepper and chilli flakes.


Serving: 100gCalories: 162kcalCarbohydrates: 21.6gProtein: 5.9gFat: 5.7g
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Written by John Myers

Professional Chef with 25 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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