BULGUR (100 G) WITH VEGETABLE STEW AND POMEGRANATE (250 G)

RatingDifficultyBeginner
Yields1 Serving
Prep Time7 minsCook Time25 minsTotal Time32 mins
 25 g Bulgur
 100 g Zucchini
 70 g Carrot
 100 g Eggplant
 1 tbsp Olive oil
 20 g Cilantro, arugula, parsley, dill, mint
 20 g Pomegranate seeds
 100 g Black eyed peas
 Salt taste
 Peppertaste
1

Boil bulgur until cooked. For crumbly porridge, it is better to cook in a ratio of 1: 1.5;

2

Zucchini, carrots, asparagus beans and eggplant, cut into cubes and fry in a dry and well-heated pan for several minutes, stirring. Vegetables should remain crispy;

3

Finely chop the greens and mix with oil, salt and pepper. ;

4

The cooled bulgur is mixed with vegetable stew. Dress the salad with pomegranate sauce and grains.

Ingredients

 25 g Bulgur
 100 g Zucchini
 70 g Carrot
 100 g Eggplant
 1 tbsp Olive oil
 20 g Cilantro, arugula, parsley, dill, mint
 20 g Pomegranate seeds
 100 g Black eyed peas
 Salt taste
 Peppertaste

Directions

1

Boil bulgur until cooked. For crumbly porridge, it is better to cook in a ratio of 1: 1.5;

2

Zucchini, carrots, asparagus beans and eggplant, cut into cubes and fry in a dry and well-heated pan for several minutes, stirring. Vegetables should remain crispy;

3

Finely chop the greens and mix with oil, salt and pepper. ;

4

The cooled bulgur is mixed with vegetable stew. Dress the salad with pomegranate sauce and grains.

BULGUR (100 G) WITH VEGETABLE STEW AND POMEGRANATE (250 G)

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