Bulgur with vegetables on the stove

Nutritious and healthy dish of vegetables and bulgur. This dish can be served as a side dish or as an independent dish. It will be appreciated by vegetarians and those people who watch their figure, a minimum of fats and calories. Despite not being popular in our country and the unusual name of this cereal, bulgur is ordinary wheat, peeled, steamed and crushed. Therefore, the taste of this cereal is no different from wheat. However, it is characterized by a high content of instant carbohydrates and a low glycemic index, therefore it is considered a dietary product. On the basis of bulgur, you can cook a huge number of delicious dishes, including bulgur with vegetables.

Snezhana

Recipe author

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Composition / ingredients

servings:

Bulgur

150

Zucchini

200

Pumpkin

100

Carrots

Eggplant

Tomatoes

Corn

Peas

Beans

Water

200

Salt

to taste

Ground black pepper

to taste

Garlic

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 3 g

Fats 0 % 0 g

Carbohydrates 81 % 13 g

69 kcal

GI: 92 / 0 / 8

Step-by-step cooking

Cooking time: 50 min

Step 1:
Prepare the ingredients. A set of vegetables for this dish can be taken absolutely any, depending on taste preferences and availability. However, it is necessary to take such vegetables, which require about the same amount of heat treatment time for their readiness. You can take fresh or frozen vegetables.
Step 2:
Let's cook the vegetables. To make the dish more useful and less caloric, we will not add vegetable frying in vegetable oil to it, all the vegetables in it will be stewed. You can supplement the set of vegetables with frozen peas, beans and corn grains, they will not only improve the taste of the dish, but also make it brighter and more colorful, which is not unimportant when serving the dish.
Step 3:
Peel the onion, cut it into cubes. Carrots are washed, cleaned and cut into cubes or grated on a medium grater, Garlic is passed through a press.
Step 4:
Zucchini is better to take young. I wash it well, remove the skin, if it is young, then the core with seeds can not be removed. Cut the squash into small cubes. The pumpkin is washed, cleaned, and removed with seeds. We also cut the pumpkin pulp into small cubes.
Step 5:
We take hard tomatoes so that they do not immediately turn into porridge when stewing, and it is better to add them to the dish last, after some time of stewing the remaining vegetables. If they have a hard skin, then it is better to remove it by pouring boiling water over the tomatoes.
Step 6:
Put the vegetables in a saucepan, put on fire, add a little water to the pan and simmer for about 15 minutes from the moment the broth boils.
Step 7:
It is believed that bulgur is not necessary to wash, but it is still better to rinse to remove dust and excess gluten.
Step 8:
Add bulgur to the pan, salt and pepper to taste and pour water so that it covers the contents of the pan. Stew vegetables with cereals for about 20 minutes, during which time the liquid should evaporate. Turn off the fire. Mix bulgur with vegetables, cover the pan with a lid. Let the dish stand under the lid for about 15 minutes. We serve it to the table. Bon appetit!