Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Organic
Vegan
Vegetarian
Alcohol Free
Egg-Free
Gluten-Free
Lactose-Free
Milk-Free (with lactose)
Meat-Free
Meat / Seafood-Free
Nut-Free
Peanut-Free
Shellfish-Free
Soy-Free
Low Fat

10g or less per serving

Low Calories

400 kcal or less per serving

High Fiber

6g or more per serving

Low Carb

30g or less per serving

Low Sodium

500mg or less per serving

Low Sugar

10g or less per serving

Baking
Grilling
Food Processor
Frying
Oven
Poaching
Slow Cooking
Steaming
Stewing
Stir Frying / Woking
American
Argentinian
Asian
Barbecue
Caribbean
Chinese
Dutch
East-European
French
Greek
Indonesian
Italian
Indian
Japanese
Mediterranean
Mexican
Middle Eastern
Moroccan
Scandinavian
Spanish
Surinamese
South African
South American
Thai
Turkish

Cooking time, less than:

5 min
10 min
15 min
20 min
30 min
45 min
1 hr
2 hrs
Bulgur with mushrooms and feta from yotam ottolenghi
 
 
4 ServingsPTM25 min

Bulgur with mushrooms and feta from yotam ottolenghi


Quick side dish of bulgur with onion, mushrooms, thyme, dill, feta and chili flakes.

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Rinse the bulgur in a colander under cold running water. Drain and put in a large bowl.
  2. Stir in a pinch of salt and a lot of freshly ground black pepper and pour everything over with boiling water.
  3. Cover the bowl and set aside for 20 minutes until the bulgur has absorbed most of the water and is cooked. Drain the bulgur.
  4. In the meantime, heat the olive oil in a large frying pan over medium to high heat.
  5. Cut the (large) onion into slices and fry for 7-8 min. Until they are cooked and caramelised.
  6. Add the cumin seeds and cook for 1-2 minutes until the onions are golden brown. Scoop out of the pan and set aside.
  7. Cut or tear the mushrooms in slices or pieces of ½ cm.
  8. Add the olive oil to the frying pan and set the heat high.
  9. Put all the mushrooms in the pan with the salt and fry until golden brown and cooked until 6-7 minutes.
  10. 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.
  11. Cut the dill coarsely. Stir the onion and ⅔ of the dill through the bulgur.
  12. Crumble the feta above, add the chili flakes and stir in.
  13. Spread the plates, sprinkle with the rest of the dill and drizzle with the rest of the oil.


Nutrition

375Calories
Sodium13% DV320mg
Fat31% DV20g
Protein22% DV11g
Carbs11% DV34g
Fiber28% DV7g

Loved it

Reviews


more


    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407
    Loading