Details
30 min
vegan
Method
Peel the onion, cut into small cubes and braise in the peanut oil. Add Bulgur, roast a little and deglaze with clear soup.
Cook in a closed saucepan over low heat for about 5 minutes.
Cut the apricots into coarse strips and stir them into the Bulgur with the almond silvers. Let it steep for another 5 minutes.
Season Bulgur with chopped parsley, salt, pepper, ginger and turmeric.
Tip: Serve with steamed vegetables as you like.
Ingredients
- 1 onion
- 4 tsp Rapunzel sesame oil virgin
- 200 g Rapunzel Bulgur
- 0.5 l Rapunzel vegetable bouillon
- 150 g Rapunzel sweet apricots
- 50 g Rapunzel almond silvers
- Rapunzel sea salt
- 2 tbsp parsley, finely chopped
- pepper, freshly ground
- Ginger, freshly grated o. ginger powder
- 1/2 tsp turmeric, freshly ground
