PBKVenomz
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So this is my bulgur recipe, I am not a good cook, but I will still share the recipe because its somewhat good tasting. The recipe might work for rice as well, but I have never tried it.
I am open to feedback, so if you have any improvements for the recipe, please tell me.
Ingredients:
[1]Bulgur
[2]Onion
[3]Bell Peppers
[4]Carrots
[5]Seasoning (salt, pepper, nutmeg, turmeric, smoked paprika, hot paprika, garam masala)
[6]Mushrooms (Optional)
Process:
[1]Sear the vegetables and caramelize the onions
After cutting the vegetables put some olive oil into the pot that you are planning to cook the bulgur in. Over the oil put your salt (2/3 table spoon), pepper, smoked paprika (1/2 teaspoon), hot paprika (1/2 teaspoon), nutmeg (the tip of the knife), turmeric (the tip of the knife), garam masala (half a tablespoon), a little bit of water so the spices won't get stuck to the pot and finally add the diced vegetables. Low heat (because we are pre-cooking the bulgur in a separate pan, check section 2).
[2] Pre-cooking the bulgur
Add 2 cups and a half of bulgur into a pan and enough olive oil for it to not stick to the pan. Turn on the heat (medium-low) and mix. Remember to mix the vegetables from section 1 as well, you don't want them to stick. Pre-cook/toast the bulgur until it has a golden color to it.
[3] Cooking the actual food
Put the bulgur over the vegetables and add 2-3 cups of water. Mix from time to time. To check the bulgur to see if it has coked look at the amount of water it absorbed. When most of the water has been absorbed and the bulgur is softer turn off the heat, add some parsley and cover it with a lid. You can taste a grain of bulgur to check its softness. Leave it for 30 minutes to absorb the water and it should be done.
I am open to feedback, so if you have any improvements for the recipe, please tell me.
Ingredients:
[1]Bulgur
[2]Onion
[3]Bell Peppers
[4]Carrots
[5]Seasoning (salt, pepper, nutmeg, turmeric, smoked paprika, hot paprika, garam masala)
[6]Mushrooms (Optional)
Process:
[1]Sear the vegetables and caramelize the onions
After cutting the vegetables put some olive oil into the pot that you are planning to cook the bulgur in. Over the oil put your salt (2/3 table spoon), pepper, smoked paprika (1/2 teaspoon), hot paprika (1/2 teaspoon), nutmeg (the tip of the knife), turmeric (the tip of the knife), garam masala (half a tablespoon), a little bit of water so the spices won't get stuck to the pot and finally add the diced vegetables. Low heat (because we are pre-cooking the bulgur in a separate pan, check section 2).
[2] Pre-cooking the bulgur
Add 2 cups and a half of bulgur into a pan and enough olive oil for it to not stick to the pan. Turn on the heat (medium-low) and mix. Remember to mix the vegetables from section 1 as well, you don't want them to stick. Pre-cook/toast the bulgur until it has a golden color to it.
[3] Cooking the actual food
Put the bulgur over the vegetables and add 2-3 cups of water. Mix from time to time. To check the bulgur to see if it has coked look at the amount of water it absorbed. When most of the water has been absorbed and the bulgur is softer turn off the heat, add some parsley and cover it with a lid. You can taste a grain of bulgur to check its softness. Leave it for 30 minutes to absorb the water and it should be done.