Ingredients
- Bulgur — 100 g
- Pepper Sweet — 125 g
- Tomato — 150 g
- Italian herbs
- Salt
- Garlic granulated
- Onion — 75 g
- Extra virgin olive oil — 10 g
Method
- Rinse the bulgur in cold water and soak overnight in enough water to cover it.
- Drain the bulgur and place it in a saucepan with 2 cups of water. Bring it to a boil and reduce heat to low. Cook bulgur until al dente, about 15-20 minutes.
- Heat the olive oil in a saucepan over medium-high heat. Add chopped onion, tomato and pepper and simmer for about 5-7 minutes, or until vegetables are tender.
- Add the cooked bulgur to the pot with the vegetables and stir to combine. Add salt and pepper to taste.
- Cover the pot with a lid and let the mixture simmer for another 5 minutes.
- Remove the pan from the heat and let the pilaf with bulgur stand for 15 minutes.
- Before serving, beat the pilaf with a fork. Bon appetit!
Calories & macros
- Energy
- 60.8 kcal in 100 grams
- Protein
- 1.7
- Fat
- 2.5
- Carbohydrate
- 6.9
