Bulgur with hazelnuts and carrots
10 servings
10 minutes
Bulgur with hazelnuts and carrots is a harmonious blend of textures and flavors inspired by Mediterranean and European culinary traditions. Bulgur, with its nutty undertone and delicate fluffiness, pairs beautifully with the sweetness of raisins and carrots, while crunchy pumpkin seeds and roasted hazelnuts add an exquisite texture to the dish. Lemon juice and canola oil bring freshness and a hint of zest, creating a balanced flavor. This dish is perfect as a light standalone meal or as a side to roasted meats and fish. Nutritious, rich in fiber and healthy fats, it fits perfectly into a healthy diet. It can be served warm or chilled, allowing you to enjoy rich and multifaceted flavors in every bite.
1
Put bulgur and raisins on a plate and pour hot broth over them.
- Bulgur: 600 g
- Raisins: 140 g
- Vegetable broth: 1 l
2
Cover with film and leave for 20-30 minutes until the liquid is fully absorbed.
3
Once the liquid is absorbed, stir the bulgur grains with a fork to prevent them from sticking.
4
Add carrots, pumpkin seeds, hazelnuts, lemon juice, and canola oil. Season.
- Carrot: 4 pieces
- Pumpkin seeds (pepitas): 100 g
- Roasted hazelnuts: 100 g
- Lemon juice: 4 tablespoons
- Rapeseed (canola) oil: 5 tablespoon
5
Mix thoroughly and transfer to a large serving plate.
