Sebzeli bulgur pilavı — tomato and pepper bulgur
Coarse bulgur cooked by absorption with tomato, green pepper and onions.
Active time25 min
Cooking25 min
Total1 hResting : 15 min
Add to my week
Loading your week…
Ingredients
- 2 onions
- 1 tbsp fresh parsley — optional
- 1 green bell pepper
- 2 tbsp unsalted butter
- 350 g dry coarse bulgur
- 600 ml water
- 15 ml olive oil
- ⅛ tsp ground black pepper
- 1 tsp salt
- 400 g canned chopped tomatoes
Preparation
Rinse and drain the bulgur. Peel and chop the onions. Wash the pepper, remove the stalk and seeds and dice.
2 onions1 green bell pepper350 g dry coarse bulgur- fine sieve
- knife
- chopping board
Heat the stated water separately. Heat the oil and butter in a saucepan. Sauté the onions until soft. Add the pepper and tomatoes and stir for 1 minute. Pour in the hot water, then add the bulgur, salt and black pepper. Stir, cover and cook gently for about 20 minutes without stirring again, until the liquid is absorbed.
2 tbsp unsalted butter600 ml water15 ml olive oil⅛ tsp ground black pepper1 tsp salt400 g canned chopped tomatoes- saucepan
- spoon
- small saucepan
If using parsley, wash, chop and measure it. Remove the saucepan from the heat. Put a clean cloth beneath the lid, keeping its edges away from heat. Rest for at least 15 minutes. Fluff with a fork and add the parsley, if using. Serve hot.
1 tbsp fresh parsley — optional- saucepan
- clean cloth
- fork
- knife
Allergens
- Gluten
- Milk