Steps:
- T1. rim brussels sprouts and quarter, or if very small just cut in half. 2. Heat 3 tablespoons olive oil over medium heat in a deep, lidded skillet or a wide, lidded saucepan. Add onion & cook, stirring often, until tender, about 5 min. Add garlic and stir until fragrant, about 30 sec. Add brussels sprouts and cook, stirring often, until coated with oil and beginning to soften, about 5 min. Season to taste with salt and pepper. Add paprika and tomatoes and cook, stirring often, for another 5 minutes, until tomatoes have begun to cook down and soften a bit. Season to taste. 3. Add bulgur and stir to coat with the tomato mixture. Add water, more salt to taste, parsley and dill and bring to a boil. 4. Cover, reduce heat to low and simmer 20 to 25 min, until water has been absorbed. 5. Remove from heat, uncover and quickly stir in lemon juice. Place a towel across the top of the pan. Return lid and let sit for 10 minutes. Serve hot, with the remaining olive oil drizzled over the top. Advance preparation: I like this even better the second day, because the bulgur gets even more fluffy. Reheat in a medium oven, on top of the stove or in the microwave. It will keep in the fridge for 3 days.
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