Bulgur Pilaf with Mushrooms
4 servings. Cooking time: 40 minutes.
Ingredients
- ¼ cup of green lentils
- 1 cup of bulgur
- 6 big mushrooms
- 1 onion
- 1 medium-sized carrot
- 1 clove of garlic
- ½ bunch of dill
- 1 tablespoon of butter
- 1 tablespoon of tomato paste
- ½ teaspoon of salt, black pepper and red pepper flakes
Preparation
1. Rinse and cook the lentils, then drain them thoroughly.
2. Thinly slice the mushrooms, coat them with oil, and season with salt, black pepper, and red pepper flakes. Bake them in a preheated oven at 210°C (410°F), in turbo mode. Ensure that the mushroom juice is not completely evaporated.
3. Slice the onion and sauté it with grated carrot in butter. Add 1 tablespoon of tomato paste and continue to sauté.
4. Add the rinsed and drained bulgur to the pan. Sauté for another minute, then add the cooked mushrooms, lentils, and chopped dill.
5. After adding the spices along with 1 clove of grated garlic, pour in the liquid released by the mushrooms during cooking. If the liquid does not slightly cover the pilaf, add hot water.
6. After the water boils, reduce the heat to low and cook until the water is absorbed. Let it rest for five minutes. You can garnish with carrots when serving.
Bon appetite!
The secret of the world-famous Turkish cuisine comes from natural vegetables and fruits that feed on the Mediterranean sun. Use Turkish fresh fruits and vegetables to add magic to your table.
