Bulgur with mini corn
2 servings
30 minutes
Bulgur with mini corn is a dish inspired by traditional Turkish cuisine, combining the rich nutty flavor of bulgur with the sweet notes of mini corn. Historically, bulgur is an important part of Eastern gastronomy and is valued for its nutrition and pleasant texture. In this recipe, it is enriched with the freshness of zucchini, aromatic oyster mushrooms, and the delicate sweetness of shallots. A small addition of basil gives the dish a light spicy freshness. It makes an ideal side dish or standalone meal that can be served warm or as a salad. Bulgur absorbs the juices of vegetables and spices well, creating a harmonious blend of flavors. It can be prepared for a cozy home dinner or served on a festive table as a fragrant complement to main dishes.
1
Heat oil in a pan, slice the onion into half rings, and fry until golden. Cut each corn piece into 4-5 parts and add to the onion.
- Unrefined sunflower oil: 2 tablespoons
- Shallots: 2 pieces
- Mini corn: 100 g
2
Take a small zucchini (or squash), cut it in half lengthwise, then cut it in half again, slice into quarters and add to the pan.
- Zucchini: 1 piece
3
We wash the mushrooms, cut off the tough stems, and chop them coarsely. Add to the vegetables and cover with a lid. When the mushrooms release juice, we salt, pepper, mix, cover with a lid, and cook on medium heat.
- Oyster mushrooms: 300 g
- Salt: to taste
- Freshly ground black pepper: to taste
4
We rinse the bulgur and put it on the fire. When the water boils, we add salt and cook for 15 minutes.
- Bulgur: 200 g
- Salt: to taste
5
When most of the water in the pot with bulgur has evaporated, we transfer the contents to a pan, mix it, add finely chopped basil leaves (dried ones can be used) and cook while stirring until the water evaporates.
- Green basil: 0.3 bunch