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Recipe: Bulgur with Feta and Vegetables

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Bulgur wheat is a new addition to my pantry. I was alerted by a colleague who had produced a delicious-looking dish involving bulgur, clementines, and raisins. But since I’m not a huge fan of raisins, I hunted for other options. The one I ended up preparing for my first bulgur-based dish is quite ordinary, but quick to make and very tasty. I actually made it in two parts: on the first day, I made the dish, but didn’t add the feta cheese yet. You see, on Tuesdays, I usually go straight from work to do power yoga and get home at 10pm, with a very big appetite and little time to prepare dinner. So I either dish up something really quick or I prepare something in advance that can be heated up the next day. This dish is a case of the latter, and it made a solid performance. I added the feta cheese just before re-heating the bulgur, so it melted just a little. Those little pangs of freshness and the slightly al dente texture of the bulgur wheat (don’t overcook it!) combine into a great post-exercise comfort dish.

Ingredients (2 portions):

  • 150g bulgur wheat (I used the coarse variety)
  • 300ml vegetable stock (maybe a bit less)
  • 1/2 onion
  • 1 clove of garlic
  • 1 red bell pepper
  • 1 small courgette
  • 1 small aubergine
  • 150g feta cheese
  • oregano
  • 2 tbsp tomato puree
  • 1 dried chile
  • a dash of tabasco sauce
  • salt, pepper, paprika to taste
  • olive oil

Heat the vegetable stock and cook the bulgur in it for about 10 minutes. The bulgur wheat should soak up the stock (in my case that didn’t quite happen, so I drained it). In the meantime, dice the onion and sautée it in a large frying pan with some olive oil and the dried chile. Chop the garlic and add it, then dice the rest of the vegetables and add them progressively, turning up the heat. It’s best to start with the pepper, which cooks the slowest. Add the oregano.

Once the bulgur is cooked, add it to the vegetables. Add the tomato puree, tabasco, paprika, salt (just a tiny pinch, the feta and the vegetable stock will do their part to introduce some saltiness), pepper (remember you already have chile and tabasco in there!). Finally, add the feta cheese and let it melt just a bit. Done!

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Author: bettinathenomad

Nomadic fan of books, food, the outdoors, and water. International Relations geek. Chlorine is my perfume.

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