Recently I have seen many recipes in magazines and on internet with bulgur. To me unknown “thing”, I became curious to try it out. I bought bulgur and started googling what it is and what to do with it.

I discovered that it has very wide range of use, it is suitable as replacement of side-dishes, good in salads, as complete or partial replacement of meat. After trying out this recipe, I have to say, I am in love with bulgur – it smells after nuts and tastes to me much better than cous-cous. Definitely will try to cook more stuff with it.


bulgur and water or vegetable stock (1 part of bulgur : 2 parts of water) – 1 tea cup is sufficient for 3 people

salt, pepper

chilli (if you like) – fresh of powder

fresh bell peppers

fresh mushrooms (champions)

1 big onion

2 cloves of garlic

1 big carrot

1 medium size parsley or a reasonable amount of cellery

basil, parsley leaves (fresh or dry)




Bulgur – take the amount of bulgur you need and wash it with cold water (like rice). Put into pot, add 2x more boiling water/vegetable stock and a little bit of oil. Boil for 2 minutes in closed pot. Turn off the stove and leave it for another 15-20 minutes to absorb the water until almost soft.

In meantime cut all your veggies and onions on smaller pieces. Fry onions until glossy, add carrots, mushrooms and peppers. Add crushed garlic. Add bulgur and mix well. Add salt, pepper, chilli powder, basil and parsley as needed. Cook until all excess liquid (if any) is gone. It seems to me that it can´t bulgur can´t get somehow overboiled…


Enjoy this vegetarian meal! If you are a meat lover,   a fried chicken pieces or canned tuna fish or anything else added into it will do just OK.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s