Oriental-style Vegetable Bulgur Pan

Summary

Ingredients

• 150 g bulur
• 300 ml water
• 2 tablespoon tomato paste
• 1 large zucchini
• 1 small onion (s)
• 1 spring onion (s)
• 1 medium carrot (s)
• 150 g mushrooms
• 2 medium tomato (s)
• some stalks parsley, smooth
• 1 clove garlic
• Chilli flakes or 1 fresh chilli pepper
• Coriander powder
• Ground cumin
• Herbs (e.g. herbs Provence, thyme)
• some lemon juice
• some mint, dried
• salt and pepper
• Oil for frying

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Instructions

1. Dice the onion, cut the spring onion into small rings, press the garlic. Cut the courgette, carrots, tomatoes and mushrooms into quartered pieces, do not chop the parsley too finely. Now heat a small saucepan with a little oil (e.g. cold-pressed rapeseed oil or a good olive oil) and sprinkle in the bulgur. Stir well and let it sweat a little. Deglaze with 300 ml of water (sometimes I add a little vegetable stock or a dash of white wine). Stir, salt well, add some chilli flakes and 2 tablespoons of tomato paste. Simmer over low heat, stirring every now and then. When there is only a little liquid in the pot, turn off the stove, put a lid on the pot and let it stand. Stir every now and then so that nothing cakes. When the bulgur is simmering, heat a large pan with oil. As soon as it is really nice and hot, first fry the mushrooms in and briefly. When they are lightly brown, turn the heat down a little and stir in the diced onion and spring onion, as well as half of the pressed garlic. As soon as they are lightly sweated, add the zucchini and carrot pieces, season with a little salt and pepper, let them simmer. In the event that there is not enough liquid, add a few tablespoons of water to the pan. As soon as the zucchini are translucent, add the tomatoes and 3/4 of the chopped parsley. Stir everything well and continue steaming until everything is cooked through. Now season properly: some ground coriander, the cumin, the rest of the garlic, other herbs if you like, e.g., dried herbs of Provence. The bulgur should be ready by now. Most of the liquid should have disappeared (it`s a kind of porridge now) and the bulgur should be done (try it!). Now add the bulgur to the pan with the vegetables and stir well. Now season again to taste. Depending on the degree of spiciness you want, add more chilli flakes, salt, pepper, a little lemon juice (this gives the whole thing the necessary kick) and more cumin. It will be best if you add some dried mint. Stir well one last time, sprinkle with the rest of the parsley and serve. The stated quantities result in a main meal for 2 people or 4 servings as a side dish. The vegetables can also be varied well: B. instead of zucchini an eggplant or half of both. Paprika is another tasty ingredient. If you want to spend a little more money, you can also sprinkle roasted pine nuts on top. A fresh flatbread and a dollop of yoghurt are delicious with it. But also goes perfectly with grilled food.

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