Spanish Bulgur

Submitted by Debbwl

"This is a tasty, and health vegetarian dish that was inspired by a Spanish dish call Paella."

 

• Ready In: 1hr
• Ingredients: 16
• Serves: 4

ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 1⁄2 green bell pepper, chopped
• 1⁄2 red bell pepper, chopped
• 2 teaspoons garlic, chopped
• 1 cup bulgur
• 14 1⁄2 ounces diced tomatoes, fire roasted (can use stewed tomatoes)
• 14 1⁄2 ounces vegetable broth
• 1 carrot, chopped
• 1 teaspoon paprika
• 1⁄2 teaspoon black pepper
• 6 1⁄2 ounces marinated artichoke hearts, drained
• 10 ounces eggplants, chopped
• 10 ounces zucchini, chopped
• 1⁄2 cup peas (can use thawed frozen peas)
• 1⁄4 cup fresh parsley, chopped

directions

1. In large skillet with lid combine oil, onion, green pepper, red pepper, and garlic.
2. Cook over medium heat, stirring occasionally, until softened (about 5 minutes).
3. Add bulgur, tomatoes, broth, carrots, paprika, and black pepper.
4. Cover, reduce heat to medium low for 10 minutes.
5. Add artichokes hearts, eggplant and zucchini.
6. Recover, and continue cooking for 10 more minutes.
7. Stir in peas and parsley.
8. Serve!

Reviews

[Deantini]

This is a good recipe for bulgur in a slightly different way. I was a bit disappointed because I was sure while cooking it that I would like it much more than I did. I think the canned tomatoes overpowered the other flavours a bit, and next time I think I will add some fresh tomatoes and only use chicken/vegetable broth. Tje serving size is quite generous. Made for 1-2-3 Tag

 

[katew]

Fabulous way to use and eat lots of vegies ! I subbed spicy tomato juice for the broth for a bit of zing and also threw in a bit of broccoli. Thanks for the inspiration as I had not cooked with burghul before .

 

[VO714]

Really wonderful recipe. Easy to make, my family didn't miss the meat. The only change I made was substituting jalapeno for the green peppers. Thanks!