An ideal dish for lovers of delicious and healthy food. Loose bulgur goes well with juicy vegetables and mushrooms. The result is a bright, satisfying, and perfectly balanced dish.
Additionally, you will need 600 ml of boiling water for cooking broccoli.
Rinse the mushrooms, cut off dark places, and refresh the cut on the stem of each mushroom. Cut the mushrooms into medium-sized pieces. Peel and rinse carrots and onions. Grate the carrots on a coarse grater. Cut the onion into small cubes.
Heat vegetable oil in a deep frying pan, add prepared onions and carrots. Stirring, fry over medium heat until vegetables are soft (3-4 minutes).
Add chopped champignons to vegetables. Fry, stirring occasionally, for another 3-4 minutes.
Add bulgur to the skillet. Stirring, fry for 1-2 minutes.
Recipe preparation photo: Bulgur with broccoli and mushrooms (in a pan) – step number 6 Peel and chop the garlic, add to the pan to the rest of the ingredients.
Pour in 400 ml of water, all products should be almost completely covered with water. Add salt and black pepper. Stir.
Bring the contents of the pan to a boil, reduce the heat to low, cover and cook for 15-20 minutes, until the bulgur is cooked through.
Rinse broccoli, divide into small florets, and place in a saucepan.
Pour boiling water over broccoli, bring to a boil and simmer over low heat for 2-3 minutes. Cabbage should not be overcooked and falling apart. You can bring water to a boil in a saucepan and put prepared broccoli in it.
Discard the cooked broccoli in a colander and rinse with ice water to stop the cooking process. Cut large inflorescences into 2-4 parts so that the cabbage pieces are the same small size. Place broccoli in a skillet with cooked bulgur with vegetables.
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