Table of contents:
- Ingredients
- Photo of the finished dish
- Video recipe: Bulgur with pumpkin
- Step by step recipe with photos and videos
Video: Bulgur With Pumpkin - A Recipe With Step By Step Photos And Videos
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19
Bulgur with pumpkin is a light, hearty, unpretentious lean dish that will pleasantly diversify the diet.
Ingredients
Bulgur - 200 g
Pumpkin - 400 g (peeled)
Onions - 1 pc.
Garlic - 2-3 cloves
Vegetable oil - 2 tablespoons
Dried Italian Herb Blend - 1 tsp
Salt to taste
Ground black pepper - to taste
Bay leaf - 1 pc.
Water / vegetable broth - 500 ml
Parsley - 1 tablespoon
- 90 kcal
- 40 minutes
- 40 minutes
Photo of the finished dish
Video recipe: Bulgur with pumpkin
Step by step recipe with photos and videos
Bulgur with pumpkin is a simple, healthy and tasty dish that can be cooked in 30-40 minutes and served as a side dish or a light, lean, vegetarian lunch or dinner. Cooked with the addition of colorful pumpkin, onions and a small amount of garlic, bulgur turns out to be crumbly, aromatic, juicy and very appetizing both in appearance and in taste. An excellent option for a hearty, simple in composition and preparation of a dish that will help bring variety and bright colors to the lean and everyday menu. Try it!
For cooking, you will need the ingredients listed.
Heat vegetable oil over medium heat. Add chopped onions and sauté for 5 minutes, stirring occasionally, until soft and slightly golden brown.
Then add pumpkin, peeled and cut into small pieces, into the pan. Stir toss the mixture for another 2 minutes.
Add finely chopped garlic cloves and sauté for 1 minute, until the garlic releases its flavor.
Add bulgur to the skillet. Mix everything thoroughly so that the oil envelops all the bulgur grains.
Add dried herbs, 2-3 pinches of salt, some ground black pepper and bay leaf to the pan.
Pour in water or vegetable stock and bring mixture to a boil.
When the water boils, cover the pan with a lid and simmer the mixture over low heat for 15-17 minutes, until the liquid is almost or completely absorbed and the bulgur becomes soft.
After turning off the heat, taste the dish and add more salt and black pepper if necessary to taste. Then sprinkle the bulgur with 2-3 pinches of finely chopped parsley, cover the pan with a lid and let the dish sit for another 5-10 minutes before serving.
Bulgur with pumpkin is ready.
