Bulgur with pumpkin

Step-by-step cooking

1. Step 1:

   

   How to make bulgur with pumpkin? Prepare all the products listed in the recipe. You can take any pumpkin. I usually cook bulgur with Hokkaido, it tastes sweet and goes well with cereals.

2. Step 2:

   

   Peel the onion, carrot and garlic. Cut the pumpkin in half, peel off the thick peel, remove the soft core and seeds. Rinse all vegetables and dry them with napkins to get rid of excess moisture.

3. Step 3:

   

   Chop onion, carrot and garlic into small cubes. The method of slicing vegetables can be any at your discretion, but keep in mind that the appearance and taste of the finished dish may vary from this.

4. Step 4:

   

   Heat a small amount of refined vegetable oil in a frying pan. Send the vegetables to fry. Cook over high heat, stirring, until the onion is transparent. It took me about 2-3 minutes.

5. Step 5:

   

   Bulgur rinse in cold water. Cut the pumpkin into small pieces.

7. Step 6:

   

   Put the pumpkin and grits in the pan. Add salt to taste, as well as add your favorite spices. I used a pinch of dried Italian herbs, a little nutmeg and allspice. If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish

8. Step 7:

   

   Mix everything thoroughly. Add water. How much water should I take? Usually, it is recommended to use one and a half to two parts of water for one part of cereals. I.e., take 1.5-2 cups of water for one glass of cereals. I usually take 1.5 parts of the liquid and the cereal has time to cook completely.

9. Step 8:

   

   After boiling, reduce the stove to a minimum, cover the pan with a lid and cook for about 15-20 minutes. Sprinkle the finished dish with finely chopped herbs. Dill, green young onions or parsley are well suited.

10. Step 9:

    

    Delicious hot and cold.