Bulgur with Beetroot and Edamame
Main Dishes | Author's cuisine
⏳ Time
1 hour
🥕 Ingredients
7
🍽️ Servings
4
Description
Bulgur with beetroot and edamame
Ingredients
- Bulgur - 8.8 oz
- Beetroot - 7.1 oz
- Butter - 1.1 oz
- Edamame Beans - 5.6 oz
- Oranges - ½ pieces
- Fresh Mint - 0.4 oz
- Salt - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 10
Serve the bulgur with beetroot, topped with edamame beans and sprinkled with mint.
Step 2
Pour cold water over the bulgur.
Step 3
Add salt, place on the heat, and cook covered until done — about 20 minutes.
Step 4
Peel the beetroot and cut it into cubes about 1 cm on each side.
Step 5
Melt butter in a skillet and caramelize the beets over low heat.
Step 6
In a separate saucepan, bring salted water to a boil and blanch the edamame beans for 1 minute. Use a slotted spoon to transfer the beans to cold water to stop the cooking process.
Step 7
Mix the cooked bulgur with the beetroot.
Step 8
Add the zest and juice of the orange.
Step 9
Remove the mint leaves from the stems and slice them into thin strips.
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