bulgur pilaf with tomatoes and bell peppers |
Cuisine: Israeli
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
- 3 tablespoons olive oil
- 1 big onion, diced
- 1 red bell pepper, deseeded and diced
- 1 yellow bell pepper, deseeded and diced
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- ½ teaspoon ground cinnamon
- 1 teaspoon dried chilli flakes (optional)
- 2 tablespoons tomato paste
- 2 cups coarse bulgur
- 800g canned crushed tomatoes
- 1 ½ cup vegetable or chicken stock
- Salt and pepper, to taste
- 4 tablespoons chopped fresh parsley
- Heat olive oil in a large saucepan over medium-high heat. Fry the onion and bell peppers for about 8 minutes, stirring occasionally, until softened. Add the garlic, cumin, cinnamon, dried chilli flakes (if using) and tomato paste, and fry for 1 more minute. Add the bulgur and fry for 1 minute stirring constantly to coat the bulgur with the spices and tomato paste.
- Add the canned crushed tomatoes and stock and mix to combine. Bring to a boil, cover, and reduce heat to low. Let simmer for 15 minutes until bulgur is cooked through. Adjust seasoning with salt and pepper, add parsley and serve.
Recipe by Savormania at http://www.savormania.com/en/bulgur-pilaf-with-tomatoes-and-bell-peppers/
3.3.3077