60 g Bulgur
100 g Zucchini
60 g Carrot
70 g Green beans
20 g Fresh herbs(parsley, dill or cilantro)
1 tbsp Olive oil
20 g pomegranate seeds *
Sea salttaste
For bulgur:
1
Boil bulgur until cooked in boiling salted water in the ratio of water 1: 2 for about 15 Minutes after boiling.
For vegetable stew:
2
Zucchini, carrots, asparagus beans cut into cubes and stew in a pan with spices under a closed lid for 20 - 25 Minutes (if necessary, add a little water to the pan).
3
Finely chop the greens and mix with oil, salt and pepper. Add to the finished stew with pomegranate seeds. If desired, mix with bulgur or serve separately.
* Pomegranate seeds are conveniently stored in the freezer in portions. After cleaning the pomegranate, the grains can be divided into portions, wrapped in foil and sent to the freezer or refrigerator (depending on how soon you need them)
CategoryMain CourceCuisineMediterraneanCooking MethodBoiling, Simmering, TossingDietKosher, Low Calorie, Low Fat, Vegan, Vegetarian
Ingredients
60 g Bulgur
100 g Zucchini
60 g Carrot
70 g Green beans
20 g Fresh herbs(parsley, dill or cilantro)
1 tbsp Olive oil
20 g pomegranate seeds *
Sea salttaste