Mixed Vegetable Bulgur
- Serves: 4 to 6
- Active Time: 30 mins
- Total Time: 35 mins
- Views: 26,230
- Success: 94%
Step 1: Steaming the Bulgur• 2 cups stock
• 1 cup fine bulgur
• 3/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
Place the stock, salt and pepper into a medium pot and bring to a boil.
Once boiling, stir in the bulgur. Cover with a tight-fitting lid and remove from the heat. Let rest for about 20 minutes while you prepare the vegetables.
Step 2: Preparing the Vegetables• 1/2 cup onion
• 3/4 cup zucchini
• 1/2 cup carrot
• 1/2 cup red pepper
• 1/4 cup celery
• 1 to 2 garlic cloves
Finely dice (brunoise) all of the vegetables and set each aside. Mince the garlic.
Step 3: Sweating the Vegetables• 2 tbsp extra-virgin olive oil*
• sea salt, to taste
• freshly ground black pepper, to taste
To sweat the vegetables, heat a large, non-stick skillet over medium-low heat.
Add the oil, onions and a pinch of salt. *Note: If desired, omit the oil and sweat the vegetables with a bit of vegetable stock or water instead.
Sweat the onions for about 3 to 5 minutes or until they begin to turn translucent. Next, add the carrots, celery and garlic and continue to sweat for another 5 minutes or so or until they begin to soften. Finally, add the red pepper and zucchini and continue to sweat until everything is softened and cooked through. Season with salt and pepper to taste.
Step 4: Assembling the Dish
Once the bulgur has rested, fluff gently with a fork. Pour the bulgur into the skillet and toss gently to combine. Taste again for seasoning and serve.