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Carla
Bulgur with spinach and tomato
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Ingredients
Directions
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Heat 1½ tablespoon of olive oil in a pan and gently fry the finely chopped garlic. Stir in the bulgur and cook for 1-2 minutes with a gentle heat until the granules shine. Pour 450 ml of water and add some salt. Boil the bulgur covered over soft heat in 10-12 minutes until tender.
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Cut the red onion into thin wedges and wash the fresh spinach. Meanwhile, heat 1½ tablespoon of olive oil in a stir-fry stir-fry with the wedges for 2 minutes. Spoon the spinach with the finely chopped oregano by hand and let the leaves shrink slightly.
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When the spinach has half shrunk, put the snoepto through it and heat it all for 3-4 minutes on moderately high heat until you open it.
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Cut the goat cheese slices into pieces. Serve the bulgur with the spinach and the to it. Sprinkle the goat's cheese over it.
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Nutrition
540Calories
Fat35% DV23g
Protein40% DV20g
Carbs20% DV61g
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