- 200g bulgur wheat
- 1 large onion
- 1 red pepper
- 2 tablespoons tomato purée
- 500ml vegetable stock
- a handful fresh parsley
Remove items you already have in your ingredients list above to see the difference.
These prices are estimated using computer learning and can differ based on location. The more you use YoHugo to save new recipes the more accurate the prices get.
Begin by finely chopping the onion and red pepper. Heat olive oil in a large pan over medium heat and sauté the onion until it becomes translucent, about 5 minutes.
Add the chopped red pepper to the pan and continue to cook for another 3 minutes, stirring occasionally until the pepper softens.
Stir in the tomato purée and cook for 1-2 minutes to allow the flavours to meld, ensuring the mix becomes aromatic and rich in colour.
Add the bulgur wheat to the pan, stirring well to coat each grain with the tomato mixture. Cook for a further 2 minutes to toast the bulgur slightly.
Pour in the vegetable stock, bring to a boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes, or until the bulgur is tender and has absorbed the liquid.
Once the bulgur is cooked, remove from heat and let it sit covered for 5 minutes. Fluff with a fork, garnish with freshly chopped parsley, and season with salt and pepper to taste before serving.
