This delicious vegetable pan with Bulger is a successful change in your everyday nutrition. With a lot of fresh vegetables and top nutritional values, you shouldn't do without it. For example, the court is also perfect for theJuice cure
Ingredients (4 portions):
0.75l of water
1 cup Bulgur
2 onions
Sunflower oil
1 zucchini
1 pepper
400ml coconut milk (reduced fat)
1 glass of chickpeas
½ rod leek
Spices:
½ teaspoons of cumin (ground)
1 splash soy sauce
1 splash lime juice
1 pinch of pepper
Preparation:
- Cook the water on
- Put the bulgur in a bowl and pour it over with boiling water. Let it swell for about 10 minutes.
- Wash the vegetables and cut it into pieces, rinse the chickpeas in a sieve and let them drain them
- Peel the onion and roll it. Clean the leek and cut it into thin rings
- Put the oil in a large pan, heat it at medium temperature and steam the onion cubes for about 5 minutes
- Add the coconut milk, vegetables and chickpeas into the pan and let everything simmer for 3-4 minutes
- Wort and mix all ingredients carefully
- Put the bullger on a plate with the sauce
Have fun cooking!
Nutritional values (per serving):
512 Kcal
50.7 g of carbohydrates
12 g protein
Fat
Recipe video: