If I’d have to make a selection of my favorite recipes and discoveries for the 2014 Summer, this recipe would be definitely number 1.
I never ate Bulgur before and when I decided to give it a try, I didn’t know what condiments to add! Since it looks so similar to cous cous I decided to stay within the vegetable range and then add whatever I had available at that moment.
And what came out was, in unanimous decision, the best summer dish I’ve ever done.
It’s so full of taste and has such a nice texture that it makes you want to eat a second round!
- 160g (3/4 cup) Bulgur
- 1/2 Zucchini
- 1/2 Eggplant
- 2 Spring Onions
- 2 Tomatoes or a bunch of Cherry Tomatoes
- Dried Thyme and Oregano
- Fresh Chives and Parsely
- 1 tbsp Butter
- Olive Oil
- 1/2 glass of White Wine
- Vegetable Stock
- Salt, Pepper, Chili Powder
- The secret is to cook the bulgur just like a risotto: Toast the bulgur in a large pan with a tablespoon of olive oil for a couple of minutes, then add the white whine and let if completely evaporates. Add the vegetable stock, dried thyme and oregano and cook the bulgur for about 20 minutes (just add the stock small at a time and let it absorb it).
- When it is "al dente", put the bulgur in a bowl and add the butter so it doesn't stick. Add the chopped spring onions and mix well so the warmth of the bulgur softens them. Set aside.
- In another pan drizzle some olive oil and cook the diced zucchini and eggplants, add salt and pepper to season and a little bit of chili powder to give it a kick. Add a little bit of water if necessary to cook the vegetables until they become soft and translucent. Then add them to the bowl with the bulgur and mix.
- As final touch, add the diced tomatoes with finely chopped parsley and chives.
- Serve tepid as it is and enjoy. YUM