Wheat vegetable bulgur

Name: Wheat vegetable bulgur
Total time: 2400 s
Yield: 9 servings
Cuisine: American
Ingredients: 500 gram coarse wheat bulgur, washed; 1 cup chopped aubergine in cubes; 1 cup chopped potatoes in cubes; 1 cup finely chopped carrots; 1 cup finely chopped white onions; 3 green or red bell peppers if desired; 25 grams butter; grated parmesan cheese; vegetable oil for frying aubergine and potatoes; black pepper half a teaspoon; 10 grams salt; 5 grams red cayenne pepper; 1 clove garlic; 750 ml water; half a teaspoon cumin powder; parsley to garnish; 1 TBP tomato paste; 1 TSP chicken base

H Bilbeisi @cook_5053849

A quick hearty dinner

H Bilbeisi @cook_5053849

A quick hearty dinner

Saved

Ingredients

40 min

9 servings

500 gramcoarse wheat bulgur, washed
1 cupchopped aubergine in cubes
1 cupchopped potatoes in cubes
1 cupfinely chopped carrots
1 cupfinely chopped white onions
3green or red bell peppers if desired
25 gramsbutter
grated parmesan cheese
vegetable oil for frying aubergine and potatoes
black pepper half a teaspoon
10 gramssalt
5 gramsred cayenne pepper
1 clovegarlic
750 mlwater
halfa teaspoon cumin powder
parsley to garnish
1TBP tomato paste
1 TSPchicken base

Saved

Steps

40 min

1

Chop the aubergine and potatoes into cubes.
2

Fry the aubergine till brown the fry the potatoes.
3

Put the finely chopped white onions in a pot with the butter. Fry then add the aubergine, potatoes, carrots, garlic and chilli peppers. Add the bulgur.
4

Add the salt, cumin, black and red peppers.
5

Pour over 750 ml of water to barely cover the ingredients in the pan.
6

Add tomato paste and chicken base. Let the water boil,then reduce the heat and cover the pan.
7

Turn off the heat after 15 min. Keep covered for 20 minutes.
8

Serve hot with grated parmesan cheese or cooking cream on top. Garnish with parsley. You can serve with yoghurt side dish or kefir.