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Vegan
Bulgur and Spinach
Portions2 peopleChangeTiming 25 minsViewIngredients8 IngredientsViewSwitzerland99 % localView
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Ingredients (8)
- 125 grams Bulgur
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 2 grams curcuma powder
Foreign ingredient
This ingredient is currently available from foreign productionWhere can I buy it locally? - 1 clove fresh garlic
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 2 grams fresh mint
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 1 fresh onion
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 100 grams fresh spinach leaves
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 0.5 teaspoon salt
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 1 tablespoon walnut oil
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally?
Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients
Local shopping
Seasonality
Environmental impact (low)
Portions (2)
Tools (4)
Timing (25 mins)
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 |