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Veggie bulgur salad

  • 2 T Olive Oil
  • 1 Onion, minced
  • 2 Garlic Cloves, minced
  • 160 g Coarse Bulgur, coarse-grain
  • 400 g Vegetable Stock
  • 2 Tomatoes, peeled, cored, chopped
  • Red Bell Pepper, minced
  • Zucchini, chopped
  • 200 g Feta Cheese
  • Medium-Grain Salt
  • Black Peppercorn, ground
  1. Cook base. Sweat onion and garlic in oil. Stir in bulgur, and cook briefly until lightly toasted.
  2. Cook bulgur. Add stock, bring to boil, cover, reduce heat, and simmer 10 minutes until cooked.
  3. Add vegetables. Remove from heat. Stir in vegetables, cover, and let cook 5 minutes. Remove cover. Stir in feta, and let sit until cheese is warm and slightly melted.
  4. Chill thoroughly.
  5. Season to taste, and serve.

  1. huco173. "Bulgur - Tomaten - Feta - Pfanne." Chef Koch. 11 November 2007. ↩