Rosa Cooking

Bulgur “mediterano”

I came across several wonderful recipes with bulgur and vegetables and I couldn't decide on one variant… so here's what I came up with, one aromatic rich version :)

Preparation steps

  • Chop vegetables and mushrooms into cubes or leaves, separate broccoli into small flowers.
  • Boil a vegetable soup cube in half a liter of water.
  • The first group: finely chop the bacon, onion, garlic, sage and rosemary, and grate the lime and / or lemon. All together, with the addition of chilli if desired, sauté briefly in olive oil, just enough to release the smell.
  • Add chopped vegetables, a little salt and pepper, and simmer until soft. When the vegetables have softened, add the bulgur and pour over the prepared stock. Bring to a boil and cook until all the liquid has evaporated.
  • When the liquid evaporates add the juice and sliced ​​tomatoes from the can, stir and cover. Let it cook until the bulgur is done (overall the bulgur should cook for about 10-15 minutes)
  • When the bulgur is done, let any excess liquid evaporate. Add spices from the second group (chop the olives into smaller pieces), pepper, add salt if necessary and mix well.
  • Serve warm with a little Parmesan.


Here are some very nice recipes with bulgur that inspired me:



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