Bulgur wheat meal

Bulgur wheat combination with any vegetables is quick and tasty meal option for you, perfect before or after activity as it is a fast release carbohydrate based meal the will assist both before and after workout as a powerful food enhancing your energy levels or boosting your recovery time.

” Bulgur is a whole grain made from cracked wheat. It’s packed with vitamins, minerals and fiber. Fiber-rich foods like bulgur may reduce chronic disease risk, promote weight loss and improve digestion and gut health. It’s easy to cook and can be added to many dishes, including salads, stews and breads.”

Per 100 g it contains 18g of dietary fiber, 12g of protein, 41% of magnesium, 13% of Iron, 15 % of Vitamin B-6 and 3% of Calcium.

I have prepared here an easy option to cook. You can combine any vegetables you want but I have added as followed:

Get ready: (4-6 servings)

  • bulgur wheat 1.5 glass
  • 2 medium white onions sliced
  • 1 red pepper bell cut on squares
  • 1 green pepper bell cut on squares
  • 1 aubergine cut small pieces
  • few baby corns cut on half or three pieces
  • 2 inches of sliced fresh ginger
  • 2 tbs of thyme
  • 2 tbs of sage
  • 1 inch of fresh red chili
  • Himalayan salt
  • 3 tbs of hemp oil
  • 1 tbs of coconut oil
  • spring onion for serving
  • fresh coriander for serving

Cook the bulgur in salted water as on the package and leave on the side.

Preheat the coconut oil on the saucepan and throw in the thyme and sage for a couple of seconds. Next add onions, chili and ginger. Fry for few minutes until onions get slightly cooked stirring once for a while. Add peppers and aubergine. Add a few spoons of water and let it cook. You can season it with salt now and let it soften. Cook it on medium heat, when the vegetables get soft enough, turn on the high heat and roast t slightly. Add the baby corns now and fry for a couple of minutes, stirring once for a while. Do not let the vegetables to burn out. Season with salt again and add the cooked bulgur wheat. Mix well, add hemp oil and coriander leaves. Let it cook for another 2-4 minutes stirring in at all the time. Serve with fresh spring onions. I love to add few leaves of fresh rocket and spinach on the side sprinkled with hemp oil.


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