A simple, hearty, yummy bulgur dish, that will keep the whole family satisfied. Use rice instead of bulgur, it is up to you. Spice it up with a little cayenne pepper or smoked paprika.
Serves: 6 Prep. time: 15′ Cooks in: 45′ Ready in: 50′
500 g leeks, chopped
2 red peppers, chopped
2 cups bulgur wheat
1 cup extra-virgin olive oil
4 tbsp red onion, finely chopped
1 bunch spring onions, finely chopped
2 garlic cloves, finely chopped
250 g tinned tomatoes, finely chopped
4 tbsp parsley, finely chopped
3 cups water
Place leek and onion with a splash of water in a large pan on medium heat until softened.
Add half olive oil, garlic, peppers and spring onion and cook until fragrant. Stir in tomatoes, season with salt and cook on high heat for 2-3 min. until all liquid evaporates.
Add bulgur, 3 cups of hot water, parsley, cover with lid and cook on medium heat for 20-30 min. or until bulgur is soft. Check for salt and season with pepper. Remove pan from heat, drizzle with remaining oil and serve warm. Sprinkle with extra parsley if you wish.
Και η συνταγή στα ελληνικά: Πλιγούρι με πράσα και κόκκινες πιπεριές