Bulgur with mushrooms and sun-dried tomatoes
4 servings
30 minutes
Bulgur with mushrooms and sun-dried tomatoes is a fragrant and nutritious dish rooted in Arabic cuisine. Bulgur, traditionally used in Eastern recipes, absorbs the flavors of ingredients well, creating a rich texture and harmonious taste. Sun-dried tomatoes add sweet-sour notes to the dish, while mushrooms contribute depth and juiciness. Garlic and spices make the aroma bright and intense. This dish is perfect as a standalone meal or as a side to meat and fish. It pairs wonderfully with herbs and yogurt sauces, and its balanced composition makes it an excellent choice for healthy eating.
1
Heat the oil from sun-dried tomatoes in a pan and sauté the finely chopped garlic.
- Sun-dried tomatoes: 150 g
- Garlic: 4 cloves
2
Chop the mushrooms and tomatoes coarsely, add to the oil with garlic, and sauté until the mushrooms start to release juice.
- Button mushrooms: 200 g
- Sun-dried tomatoes: 150 g
3
Add bulgur and mix it with mushrooms and tomatoes. Fry for a few minutes until the bulgur is soaked.
- Bulgur: 1 glass
- Button mushrooms: 200 g
- Sun-dried tomatoes: 150 g
4
Pour in 2 cups of water and cook on low heat with a lid for 15 minutes. After cooking, add salt and pepper to taste.
- Water: 2 glasss
- Spices: to taste
5
