• 1 cup (75g) small mushrooms, halved and then sliced
• 1 cup (75g) dark zucchini, grated on the coarse side of the grater
• 1 cup (115g) carrot, grated on the coarse side of the grater
• 1/2 cup (75g) red bell pepper, finely chopped
• 1/2 cup (75g) green bell pepper, finely chopped
• 2 cups (240g) bulgur (pilaf wheat)
• 1 cup (270g) chopped canned tomato
• 2 teaspoons (16g) cooking salt
• 1/2 teaspoon black pepper
• 5 1/3 cups (1335ml) hot water
METHOD
1. Pour the olive oil into a pot and sauté the onion for about 4 minutes. Then, add the vermicelli and continue sautéing for about 3-4 minutes until it takes on color. Next, add all the vegetables (mushrooms, zucchini, carrot, and peppers). Let them soften for about 5 minutes. Add the bulgur and stir.
2. Add the tomato and stir. Let the mixture boil for 2-3 minutes, then pour in the water. Boil for 5 minutes so the vegetables soften a little. Add the salt, black pepper, and stir. Lower the heat, cover the pot, and let it simmer until the bulgur is cooked. Stir occasionally.
3. When all the water has evaporated, place a kitchen towel over the pot, cover it with the lid, and let the bulgur absorb all the moisture before serving.
