Ingredients:
1-2 cup bulgur wheat
2 cups water or vegetable broth
3-4 tablespoon olive oil
1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 tomato, diced
1 teaspoons curry powder
Salt and black pepper to taste
Instructions:
Rinse the bulgur wheat under cold water and drain.
In a large pot, heat the olive oil over medium heat. Add the onion and sauté until the onion is translucent.
Add the green and red bell peppers, and cook for a few minutes until the peppers are slightly softened.
Add the diced tomato and curry powder, and cook for a few more minutes until the tomato is softened and the curry is fragrant.
Add the bulgur wheat, water or vegetable broth, salt, and black pepper. Stir well.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for about 20 minutes, or until the liquid is absorbed and the bulgur wheat is tender.
Remove the pot from the heat and let it sit, covered, for 10 minutes.
Fluff the bulgur wheat with a fork.
Serve hot. Enjoy!
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