Slow cooking of bulgur wheat with vegetables make this dish creamy and keep all the good nutrition form vegetables. This dish is perfect for lunch, you can use it as a side dish with some protein as well.
What you need for Bulgur wheat with vegetables
Ingredients for Bulgur wheat with vegetables
Bulgur – it’s perfect for healthy replacement of pasta or rice. Bulgur is rich in fibre, vitamins and minerals. It has light nuts taste. If you can find bulgur in your healthy shop it’s possible to switch it. For example quinoa, couscous or amaranth are great option.
Zucchini – In this recipe we are slow cooking zucchini with all vegetables, that help keep all the nutrition and taste better than cooking in high heat temperature. Zucchini is great for slow cooking because it makes this dish creamy without extra cream.
Green peas – I used bio frozen green peas but feel free to use fresh one as well. If you decide use fresh green peas please add it in pot just 10 minutes before the end time.
Leek – We all need more iron and magnesium in our diet, thanks leek we can add it easy in this dish.
Butter – For extra creaminess you can use butter. If you are on Cleans the better option for you is to use Coconut oil or ghee.
Parmigiano – The is optional, you can sprinkle some parmigiano on top of your dish and enjoy.
Parsley – contain important nutrition for our body for example vitamin K, C, Iron, Calcium and its full of antioxidant. You can switch parsley for cilantro as well, but I would rather in this recipe stay be parsley for keeping the aroma.
I know that quinoa is still very popular in the world however my favourite is bulgur wheat. It tastes like nuts, you get more fibre than from quinoa, and it’s easy to digestive. Here are some extra benefits of bulgur:
Bulgur wheat with vegetables
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Ingredients
- 1 cup Bulgur
- 2 cup Water
- 1 cup Zucchini
- 1 cup Green peas frozen
- 1 cup Leek
- ⅓ cup Butter
- ⅓ cup Parmigiano
- ⅓ cup Parsley
Instructions
- At first wash your vegetables and cut in small pieces.
- Rise bulgur wheat over cold water
- In large pot melt ½ of the butter, add leek and let simmer over slow heat 3 minutes.
- Add Bulgur, water and bring to boil. Add green peas, zucchini and over low heat cook 30 minutes.
- Turn off the heat and add the rest of butter with Parmigiano and let sit one more minutes.
- Serve immediately
- Enjoy
Nutrition
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