Bulgur often competes with rice in Eastern cuisines, and nutritionists note that bulgur is unmatched in its health benefits.
Bulgur pairs wonderfully with various vegetables – fried, stewed, and fresh, as well as with mushrooms, meat, fish, and poultry dishes.
INGREDIENTS
200 g bulgur
1 small zucchini
200 g mushrooms
100 g frozen green peas
1 red bell pepper
1 chili pepper
1 onion
2 cloves of garlic
2 tbsp vegetable oil
3–4 sprigs of cilantro
pinch of white sesame seeds
freshly ground black pepper
salt
STEP-BY-STEP RECIPE
Step 1
Pour bulgur into a pot, add 400 ml of hot water, salt, and bring to a boil. Reduce heat and cook covered for 15 minutes.
Step 2
Cut the zucchini into long strips, the mushrooms into slices, and the onion into feathers. Mince the garlic. Cut the bell pepper in half, remove the seeds, and slice the halves into strips. Remove the seeds from the chili pepper and slice the pod into thin rings.
Step 3
In a deep skillet or wok, heat the vegetable oil and add the onion. Sauté over high heat for 2 minutes. Then add the remaining vegetables and cook, shaking the skillet, for another 7 minutes.
Step 4
Add the cooked bulgur to the vegetables, add the green peas, season with salt, pepper, and minced garlic, and heat while stirring with a spatula for 5 minutes. Serve on plates, sprinkle with cilantro leaves and sesame seeds, and serve immediately.
