Bulgur with Peas
This is a recipe for coarse bulgur with peas, cooked in a pot with vermicelli, onion, ghee, Maggi cubes, salt, black pepper, and hot water. The peas are added at the end to preserve their color, and a pinch of sugar may be added according to the chef. Serve the dish hot; no specific servings or exact temperature were given.
A simple bulgur dish cooked with peas.
Like a savory bulgur pilaf with vegetables.
Cook the bulgur until tender and keep the texture fluffy, not mushy.
Ingredients
- 3 cups [450 g] coarse bulgur
- to taste peas
- 70 g ghee
- 2 cubes Maggi cubes
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 cup vermicelli
- 1 piece small onion
- a pinch sugar
- instead of ghee oil
Instructions
- In a pot, heat the ghee.
- In the pot, add the vermicelli and stir until it turns golden.
- In the pot, add the small onion and stir it with the vermicelli until softened.
- In the pot, wash the coarse bulgur, then add it to the vermicelli and onion.
- In the pot, add 6 glasses of hot water.
- In the pot, add 2 Maggi cubes, 1 tablespoon of salt, and 1 teaspoon of black pepper.
- In the pot, leave the mixture over high heat until it boils and the water begins to reduce.
- In the pot, add peas to taste when the bulgur is nearly cooked.
- In the pot, add a pinch of sugar to the peas to preserve their color.
- In the pot, leave the dish for about 5 minutes until the peas are cooked.
- On a serving plate, serve the bulgur with peas hot.