Bulgur Wheat With Veggies
- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 4 ounces mushrooms, assorted
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 medium zucchini, diced
- 3 ounces bulgur wheat
- 3⁄4 - 1 cup vegetable broth
- 1 tablespoon flat leaf parsley, roughly chopped
directions
- Heat oil in large pan over medium-high heat.
- Slice mushrooms.
- Add onion, garlic and mushrooms to pan.
- Saute for about 2 minutes.
- Add the zucchini and wheat, stirring for 3-4 minutes.
- Add broth.
- Cover and let simmer over low heat for about 25 minutes.
- Remove from heat but don't remove the cover.
- Allow to sit for about 20 minutes.
- Fluff and sprinkle with parsley.
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Reviews
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I ate bulgur wheat for the first time a couple of weeks ago, and decided that I really liked the taste. I took some liberties with this recipe to make it more to our liking. I omited the mushrooms, added about 1/2 cup of green bell pepper and sauted it with the onion. At the end, I chopped up a couple of tablespoons of fresh cilantro instead of the parsley and then squeazed 1/2 a fresh lemon on top. Yum! This is a very versatile recipe and I'm sure you could add other veggies too. My husband and I both enjoyed this side dish very much. Thanks, Mysterygirl!
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I was able to find Bulgur Wheat at the market and made this for todays lunch. After reading toni's review I used 3/4 cup of broth and that worked fine. I added a 1/2 tsp of Penzeys Italian herbs and this was very good. I want to try it with eggplant added as I think that would be nice addition. Very simple to make and easy to enjoy.
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This was so yummy and full of good flavor. I just loved it and will make it often perhaps over time adding different herbs or spices to complement the rest of the meal. My one comment, which is more a reader issue is that the amount of liquid should be used at the lesser amount. I used a full cup because that is typical for this grain. However the veggies give off lots of liquid which meant the final dish was a bit mushy and there was still small polls of liquid at the end of the cooking & sitting time. Note this did not stop us frm enjoying this side with grilled chicken. I'm planning to make this again with 3/4 or even 2/3 cupof broth and will update my review. Excellent side. Thanks MG.
Tweaks
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I ate bulgur wheat for the first time a couple of weeks ago, and decided that I really liked the taste. I took some liberties with this recipe to make it more to our liking. I omited the mushrooms, added about 1/2 cup of green bell pepper and sauted it with the onion. At the end, I chopped up a couple of tablespoons of fresh cilantro instead of the parsley and then squeazed 1/2 a fresh lemon on top. Yum! This is a very versatile recipe and I'm sure you could add other veggies too. My husband and I both enjoyed this side dish very much. Thanks, Mysterygirl!
RECIPE SUBMITTED BY
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