Bulgur With Vegetables And Mushrooms - A Recipe With A Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-08-25 05:24

A very tasty and nutritious side dish that can be served as a separate dish, and with meat or poultry. An excellent fasting dish.

Ingredients

Bulgur - 200 g

Onions - 1 pc.

Carrots - 1 pc.

Mushrooms - 250 g

Bulgarian pepper - 2-3 pcs.

Chili pepper - 0.5 pcs.

Zucchini - 100 g

Tomatoes - 2-3 pcs.

Curry - 0.5 tsp

Oregano - 1 tsp

Garlic - 3-4 cloves

Salt, pepper - to taste

Vegetable oil - 50 ml

Parsley - 20 g

Water - 100 ml

• 99 kcal
• 40 minutes
• 40 minutes

Photo of the finished dish

Step by step recipe with photo

I want to share with you a recipe for a very tasty bulgur garnish with mushrooms and vegetables. You can use any seasonal vegetables and mushrooms in this recipe. In my version, mushrooms are forest mushrooms, boiled and frozen in advance. For vegetables, I used onions, carrots, bell peppers, tomatoes and zucchini. You can safely add more of the latter, I just found a piece, I decided to immediately attach it to this dish. Condiments are also allowed whatever you like. Either option will be delicious. It turns out quite a lot of garnish, enough for a large company.

To prepare bulgur with vegetables and mushrooms, prepare the necessary ingredients from the list.

Rinse the bulgur and cook in a saucepan until tender. This will take about 15 minutes. At the end of cooking, add salt to the bulgur. Meanwhile, dice the onion and grate the carrots.

Dice the zucchini into cubes, chop the bell pepper into strips, and finely chop the chili pepper.

Cover the pot with bulgur so that it does not cool down.

Heat vegetable oil in a frying pan, add onions and carrots and fry for 3 minutes. Then add the defrosted mushrooms to the pan. You can use fresh mushrooms in the same way, as they cook quickly. Cook together for 4-5 minutes.

Then add zucchini, bell peppers and chili to the pan, mix.

Cut the tomatoes into cubes, preferably peel them off. Add the tomatoes to the skillet, season with salt and pepper, add curry and oregano.

Pour ready-made bulgur into the pan, pour in 100 ml of hot water, stir and cook covered for 4-5 minutes. Meanwhile, chop the parsley and garlic and add them to the pan.

Mix all the contents well and leave the dish to infuse for about 10 minutes.

Serve a delicious bulgur garnish with mushrooms and vegetables to the table.

Enjoy your meal!