Vegetable Bulgur Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g broccoli
- 3 large carrot (s)
- 1 teaspoon vegetable stock, grained
- 250 g bulur
- 1 onion (s)
- 1 tablespoon olive oil
- 2 sprigs rosemary
- 3 stalk / s thyme
- 1 can tomato (s), (425 ml)
- 200 g feta cheese
- salt and pepper
- Fat for the shape
- 375 ml water
Print Recipe
Pin Recipe Instructions
- Cut the broccoli into small florets and wash. Peel and slice broccoli stalks and carrots. Bring 3/8 liter of water with the stock powder to the boil and cook the vegetables in it for about 5 minutes.
- Sprinkle over the bulgur and drain. Peel the onion, cut in half and cut into strips. Strain and drain the vegetables, collecting the cooking water.
- Heat the oil. Fry the onion and bulgur in it. Deglaze with the vegetable water, bring to the boil and cover and leave to soak for approx. 5 minutes.
- Wash the herbs, pat dry and roughly chop except for something to garnish. Stir in the bulgur along with the tomatoes and juice, while chopping the tomatoes a little. Cook for another 5 - 10 minutes. Season to taste with salt and pepper.
- Crumble the cheese. Fold the vegetables and half of the cheese under the bulgur and pour into a greased baking dish. Spread the rest of the cheese on top. Bake in a hot oven (electric stove 175 ° C, convection 150 ° C, gas level 2) for about 20 minutes.
- Serve sprinkled with the remaining herbs.
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