Bulgur with vegetables
Bulgur is an integral part of Middle Eastern cuisine, especially Turkish and Lebanese. It is cooked wheat (or barley), which is dried and broken. So - healthy instant food! Bulgur is poured over soup or water, and slowly steamed for about 10 to 15 minutes -. it is a basic recipe. Next is your creativity.
- Grate 1 carrot coarsely. Cut 1 leek into rings. Heat a tablespoon of olive oil and sauté the leeks. Add the carrot and a pinch of sea salt. Cover, reduce the heat and simmer for 5 minutes, adding a little water if necessary.
- Wash a cup of bulgur, then pour it over the vegetables in the sherpa and mix. Pour in 2 cups of water (or broth of greens and algae combo), add a teaspoon of curry or turmeric (for color), reduce the heat and, if you have it, place the sherpa on the flame diffuser. Steam the bulgur so slowly, covered. When the bulgur absorbs all the liquid, mix in the chopped 2 cloves of garlic and stir with a stick. Leave the sherpa open and stir occasionally with a stick, so that all the water evaporates and the bulgur becomes loose. Drizzle with a few drops of lemon and serve.
Bulgur is sold in better health food stores.