Veggie Bulgur Stir-Fry

A rich side dish of cereal for any meat dish! Bulgur with vegetables in a frying pan will add variety to your diet. This side dish can complement any dish of meat, poultry or fish! And in itself it is very tasty, suitable for a Lenten menu.
cook time: 30 min
Lucas Halstead
Veggie Bulgur Stir-Fry

Nutrition Facts (per serving)

78
Calories
2g
Fat
11g
Carbs
2g
Protein

Ingredients (3 portions)

Basic:

Garlic 2 clove
Tomatoes 2 pc
Salt to taste
Water 2 cup
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 20 g
Dry spices to taste
bell pepper 0.5 pc
Greenery to taste
Green pea 100 g
Bulgur 1 cup

Recipe instructions

Step 1

Step 1
How to make bulgur with vegetables in a frying pan? Prepare the necessary ingredients for this. The composition of vegetables can be very diverse. Something can be replaced or changed in proportions. Navigate according to your taste. Green peas can be used frozen.

Step 2

Step 2
Peel the onions and carrots and rinse them in running water to remove any dirt. Finely chop the onion. Carrots can be grated or cut into pieces.

Step 3

Step 3
Wash bell peppers and tomatoes. Cut the tomatoes into slices. Cut the bell pepper into small slices.

Step 4

Step 4
For cooking, take a comfortable deep frying pan. Heat it until hot and pour in a little vegetable oil. Add chopped onions and carrots and fry over low heat for 2-3 minutes. Donʼt forget to stir so the vegetables donʼt burn.

Step 5

Step 5
Pour the bulgur into the pan, mix with the vegetables and fry everything together for another 3-5 minutes. The bulgur will brown a little.

Step 6

Step 6
Then add green peas and bell peppers to the pan. Frozen peas do not need to be thawed first.

Step 7

Step 7
Pour hot water into the pan. Add some salt and spices. Mix everything. Arrange the tomato slices. Cover the pan with a lid and cook over low heat for about 20 minutes.

Step 8

Step 8
During cooking, the bulgur will absorb water and increase in size. It will become soft.

Step 9

Step 9
Mix everything and serve. Bon appetit!

Additional rubrics

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