We are mainly gluten free, but I missed some of the grains/seeds that contain gluten and decided to show you how I cook it.
Bulgur is a whole wheat grain that has been cracked and partially pre-cooked, making it quick to cook and delicious.
As a whole grain, it’s naturally high in fiber, low-fat, low-calorie, vegetarian and even vegan. However bulgur wheat, unlike quinoa, is not suitable for those on a gluten-free diet.
If you don’t have red onions then use yellow onions, if you don’t have ground soy then use lentils or beans, or just
add more mushrooms if you want it to be full of protein.
Just play with the ingredients you have at home, and enjoy with many variations.
The ingredients you’ll need:
Spices: salt, paprika, dried chopped onions, black pepper.
2 cups of bulgur, soaked in 2 cups of water
Fry with 4 tbsp oil on medium heat for 10 minutes:
4 red onions, chopped
6 garlic cloves, chopped
6 champignon mushrooms, chopped
½ pack ground soy
Reduce the heat
Then add spices:
1 tsp salt
1 tsp paprika
1 tbsp dried chopped onions
¼ tsp pepper
4 to 5 tbsp of tomato paste
Soaked bulgur with it’s water
1 cup of water
Mix, cover with lid and cook on low for 10 minutes.