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Bulgur with mushrooms and feta from yotam ottolenghi
Quick side dish of bulgur with onion, mushrooms, thyme, dill, feta and chili flakes.
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Ingredients
Directions
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Rinse the bulgur in a colander under cold running water. Drain and put in a large bowl.
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Stir in a pinch of salt and a lot of freshly ground black pepper and pour everything over with boiling water.
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Cover the bowl and set aside for 20 minutes until the bulgur has absorbed most of the water and is cooked. Drain the bulgur.
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In the meantime, heat the olive oil in a large frying pan over medium to high heat.
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Cut the (large) onion into slices and fry for 7-8 min. Until they are cooked and caramelised.
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Add the cumin seeds and cook for 1-2 minutes until the onions are golden brown. Scoop out of the pan and set aside.
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Cut or tear the mushrooms in slices or pieces of ½ cm.
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Add the olive oil to the frying pan and set the heat high.
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Put all the mushrooms in the pan with the salt and fry until golden brown and cooked until 6-7 minutes.
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Add the rest of the cumin seeds and the leaves of the sprigs of thyme and stir-fry for 1 min. Pour in the balsamic vinegar and fry for another 30 seconds.
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Cut the dill coarsely. Stir the onion and ⅔ of the dill through the bulgur.
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Crumble the feta above, add the chili flakes and stir in.
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Spread the plates, sprinkle with the rest of the dill and drizzle with the rest of the oil.
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Nutrition
375Calories
Sodium13% DV320mg
Fat31% DV20g
Protein22% DV11g
Carbs11% DV34g
Fiber28% DV7g
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