Vegan

Bulgur and Spinach

Vegan
Vegetarian
Portions2 peopleChangeTiming 25 minsView
Ingredients8 IngredientsViewSwitzerland81 % localView
  • 125  grams Bulgur
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 2  grams curcuma powder
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 1  clove fresh garlic
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 2  grams fresh mint
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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  • 1  fresh onion
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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  • 100  grams fresh spinach leaves
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 0.5  teaspoon salt
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 1  tablespoon walnut oil
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?

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Peel 1 fresh onion and 1 clove fresh garlic, chop onions into small pieces and mince garlic finely
Add 1 tablespoon walnut oil to a large frying pan and heat up the oil over medium heat until it is hot
Add the onions and garlic to the frying pan and cook for about 5 minutes while stirring regularly
Wash 100 grams fresh spinach leaves
Season the onions with 2 grams curcuma powder and cook the mixture for about 2 minutes
Add 125 grams Bulgur, the spinach and 0.5 teaspoon salt to the frying pan, stir well and cover with 200 millilitres water
Cover the frying pan with a lid, reduce the heat to low and cook the bulgur for 15 minutes while stirring regularly
Add 2 grams fresh mint to the bulgur and serve on plates
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Bulgur and Spinach

Home Office Lunch

Cooked bulgur and spinach served in a grey-blue bowl
Timing 25 mins
Portions2 people
Ingredients8 Ingredients

Ingredients

  • 125  grams Bulgur
  • 2  grams curcuma powder
  • 1  clove fresh garlic
  • 2  grams fresh mint
  • 1  fresh onion
  • 100  grams fresh spinach leaves
  • 0.5  teaspoon salt
  • 1  tablespoon walnut oil

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Tools

  • 1 large frying pan
  • 1 large frying pan with lid
  • 1 cutting board
  • 1 knife

Bulgur and Spinach

Home Office Lunch

Instructions

Peel 1 fresh onion and 1 clove fresh garlic, chop onions into small pieces and mince garlic finely
Add 1 tablespoon walnut oil to a large frying pan and heat up the oil over medium heat until it is hot
Add the onions and garlic to the frying pan and cook for about 5 minutes while stirring regularly
Wash 100 grams fresh spinach leaves
Season the onions with 2 grams curcuma powder and cook the mixture for about 2 minutes
Add 125 grams Bulgur, the spinach and 0.5 teaspoon salt to the frying pan, stir well and cover with 200 millilitres water
Cover the frying pan with a lid, reduce the heat to low and cook the bulgur for 15 minutes while stirring regularly
Add 2 grams fresh mint to the bulgur and serve on plates