This is my favourite way of cooking bulgur. And you only need one pan!
Positive: Sweet and savoury, vegetarian, quick and easy.
Negative: Didn’t I say it’s my favourite way of cooking bulgur?
- 120 g bulgur
- 1 onion
- a handful raisins
In your pantry:
- 2 teaspoons of curry powder
Cut onion into thin slices and sauté with some olive oil in a wok (or a big pan). Add raisins, curry and a bit of salt. Add a dash of water and allow the flavours to combine for a few minutes on medium heat.
Next, take two glasses. Fill one with bulgur and the other one with water to obtain the same volume water/bulgur. Pour the water in the wok with a teaspoon of broth and as soon as it starts boiling add bulgur. Cook on small heat for 7 minutes.
Turn off heat and cover for 5 minutes to allow the bulgur to absorb all the water.
My advice: I have been making this recipe a few times now. Once I added peanuts, and another time walnuts (fantastic). I’ve been thinking to add pieces of chicken as well…