2 tablespoons extra-virgin olive oil, 2 cups chopped onion, 1 clove garlic, finely chopped, 1 1/2 cups bulgur, preferably medium or coarse, ½ teaspoon ground turmeric, ½ teaspoon ground cumin, 2 cups vegetable broth, 1 ½ cups chopped carrot, 2 teaspoons grated or finely chopped fresh ginger, 1 teaspoon coarse salt, finely chopped fresh dill, mint and flat-leaf parsley, some lemon juice
Heat oil in a large high-sided skillet, add onion, until golden brown. Stir in garlic and cook, stirring, for 1 minute. Add bulgur, turmeric and cumin and cook, stirring, until the bulgur is coated with oil, about 1 minute.
Add broth, carrot, ginger and salt and bring to a boil, stirring. Cover and cook over medium-low heat until all the broth is absorbed, about 15 minutes. Remove from the heat and let stand, covered, for 5 minutes. Stir dill, mint and parsley and add the lemon juice.
Heat oil in a large high-sided skillet, add onion, until golden brown. Stir in garlic and cook, stirring, for 1 minute. Add bulgur, turmeric and cumin and cook, stirring, until the bulgur is coated with oil, about 1 minute.
Add broth, carrot, ginger and salt and bring to a boil, stirring. Cover and cook over medium-low heat until all the broth is absorbed, about 15 minutes. Remove from the heat and let stand, covered, for 5 minutes. Stir dill, mint and parsley and add the lemon juice.
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