Bulgur with Mini Corn
Main Dishes • Turkish
Description
Bulgur with Mini Corn
Ingredients
- Bulgur 5 oz
- Mini corn 5 oz
- Zucchini 1 piece
- Oyster Mushrooms 10 oz
- Fresh Basil ⅓ bunch
- Shallots 2 pieces
- Unrefined Sunflower Oil 2 tablespoons
- Salt to taste
- Freshly ground black pepper to taste
Step-by-Step Guide
Step 1
Heat the oil in a skillet, slice the shallots into half rings, and sauté until golden brown. Cut each piece of corn into 4-5 parts and add to the shallots.
Step 2
Take a small zucchini, cut it in half lengthwise, then cut each half into quarters, and add to the skillet.
Step 3
Wash the mushrooms, trim the tough stems, and chop them coarsely. Add to the vegetables and cover with a lid. When the mushrooms release their juice, season with salt and pepper, stir, cover with a lid, and set to medium heat.
Step 4
Rinse the bulgur and place it on the heat. When the water boils, add salt and cook for 15 minutes.
Step 5
When most of the water has evaporated from the pot with bulgur, transfer the contents to the skillet, mix, add finely chopped basil leaves (dried can also be used), and cook while stirring until the water evaporates.
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