Bulgur has long and firmly taken its place on my shelf with cereals. It is fantastically versatile in cooking – even sweet, even salty, even spicy. This time I suggest you try a beautiful and bright recipe with pumpkin and spinach.
Ingredients
- Bulgur - 200 g
- Pumpkin - 400 g
- Spinach - 50 g
- Onion - 1 piece
- Garlic - 2 clove
- Vegetable oil - 2 tbsp.l.
- Italian herbs - 1 tsp.
- Ground black pepper - 1 pinch
- Bay leaf - 1 piece
- Vegetable broth (or water) – 500 ml
- Parsley (chopped) – 1 art.l.
Step-by-step cooking recipe
Finely chop the onion and garlic, and fry them in vegetable oil for 2-3 minutes.
Add diced pumpkin to the same place and fry for another 2 minutes.
Fill in the washed bulgur, mix well and pour in water or broth.
Add the bay leaf and cook all together over low heat for about 15-20 minutes. Do not forget to remove the lavrushka later.
Separately spasser the spinach and send it to the finished porridge along with spices and chopped parsley. Mix everything together and serve.
Did you like the recipe?
0 comments