Turkish Bulgur Pilaf with Mushrooms
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium onion, finely chopped
- 1 bell pepper, finely chopped
- 2 garlic cloves, minced
- 100 g mushrooms, finely chopped
- 2 tbsp tomato paste
- 1 tsp salt
- 1 tsp cumin
- ¼ tsp cinnamon
- ¼ tsp tumeric
- 225 g bulgur wheat
- 2 tomatoes, roughly chopped
- 375 ml vegetable stock
Instructions
- In a saucepan, warm the oil over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes. Add the garlic and mushrooms and cook until mushrooms have released their juices, about 5 minutes.
- Add the tomato paste, salt, cumin, cinnamon, and turmeric and cook, stirring constantly, for 1 minute to toast the spices and coat the onions in the tomato paste.
- Add the tomatoes and stock. Bring to boil, then reduce the heat to low and simmer, covered, for 15-20 minutes or until the water is absorbed and bulgur is cooked. Season with more salt and pepper, to taste.
