Bulgur with Vegetables
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INGREDIENTS
- 1/3 cup (80ml) olive oil
- 1 cup (135g) dry onion, finely chopped
- 2/3 cup (65g) vermicelli (fidé)
- 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
- 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.
- 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.
- 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.
