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🍽️ Vegetable Bulgur Skillet

480 kcal · 30 min · 4 servings

Ingredients

• 3 ripe tomatoes
• 50 g celery stalks (1 stalk)
• 50 g small carrots (1 small carrot)
• 1 yellow bell pepper
• 2 onions
• 2 tbsp olive oil
• 425 g borlotti beans (drained weight 1 can)
• 150 g bulgur
• 1 tbsp paprika powder (medium hot)
• 325 ml classic vegetable broth
• 3 sprigs parsley
• salt
• pepper

Instructions

1. 1. Wash the tomatoes and cut out the hard stem areas in wedge shapes. Quarter the tomatoes, remove the seeds and inner parts, and roughly chop the flesh.
2. 2. Clean the celery stalk, wash it, and remove any stringy fibers. Peel the carrot. Quarter the bell pepper, remove the seeds, and wash it. Peel the onions. Now cut all the vegetables and onions into very fine cubes.
3. 3. Heat the oil in a pot. Sauté the vegetable and onion cubes in it over medium heat for 3 minutes.
4. 4. Place the beans in a colander, rinse them with cold water, and let them drain well.
5. 5. Add the bulgur to the vegetables in the pot and sauté it together with the vegetables over medium heat for 2 minutes, stirring constantly.
6. 6. Add the paprika powder, the drained beans, and the chopped tomatoes.
7. 7. Pour in the vegetable broth and bring the mixture to a brief boil while stirring. Cover the pot and let the bulgur swell (absorb the liquid) over very low heat for about 20 minutes.
8. 8. In the meantime, wash the parsley, shake off excess water, and roughly chop the leaves.
9. 9. At the end of the cooking time, gently fluff the finished bulgur pilaf with a fork. Fold in the chopped parsley and season the dish to taste with salt and pepper.

Nutrition per serving

• kcal: 480
• Protein: 17 g · Fett/Fat: 12 g · Carbs: 73 g