Bulgur with Mini Corn

Main Dishes | Turkish cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Bulgur with Mini Corn

Ingredients

Bulgur - 7.1 oz
Mini corn - 3.5 oz
Zucchini - 1 piece
Oyster Mushrooms - 10.6 oz
Fresh Basil - ⅓ bunch
Shallots - 2 pieces
Unrefined Sunflower Oil - 2 tablespoons
Salt - to taste
Freshly ground black pepper - to taste

Step by Step guide

Step 1

Heat the oil in a skillet, slice the shallots into half rings, and sauté until golden brown. Cut each piece of corn into 4-5 parts and add to the shallots.

Step 2

Take a small zucchini, cut it in half lengthwise, then cut each half into quarters, and add to the skillet.

Step 3

Wash the mushrooms, trim the tough stems, and chop them coarsely. Add to the vegetables and cover with a lid. When the mushrooms release their juice, season with salt and pepper, stir, cover with a lid, and set to medium heat.

Step 4

Rinse the bulgur and place it on the heat. When the water boils, add salt and cook for 15 minutes.

Step 5

When most of the water has evaporated from the pot with bulgur, transfer the contents to the skillet, mix, add finely chopped basil leaves (dried can also be used), and cook while stirring until the water evaporates.