A moister version of my favourite bulgur where the juices from the tomatoes do their wonder! Don’t worry if fresh tomatoes are not readily available as you can easily use the canned ones.
Bulgur with Tomatoes
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
If you like this one then check more of my Bulgur recipes.
Bulgur with Tomatoes
Servings: 8 People
Ingredients
- 500g Bulgur Wheat
- 120g Vermicelli pasta
- 3 tbsp EVOO , extra virgin olive oil
- 1 Yellow Onion , finely chopped
- 3-4 Tomatoes , ripe, grated, can also use canned ones (1x400g)
- 1 tbsp tomato paste
- 1 tbsp dry Coriander , ground
- 1 tbsp dry Thyme
- 2 tbsp red wine Vinegar
- 1600ml Water , boiling , or even better use chicken broth
- 1½ tsp Sea Salt
- ½ tsp freshly cracked Black Pepper
Instructions
- Add the oil to a large saucepan (for which you have a lid) and place on a medium-high heat. Once hot, add the onions and sauté for 5’, stirring occasionally, until soft. Add the vermicelli and sauté for 2’ more, stirring continuously. Add the bulgur and make sure is coated with the oil.
- Stir in the tomato paste and continue cooking for another minute. Add the tomatoes along with the coriander, thyme, pour the boiling water, season with the salt and pepper and pour in the vinegar. Bring to a boil, reduce the heat to the minimum possible, cover and cook for about 10’ and until all the liquid has been absorbed.
- Remove from the heat and set aside for 10’, for the bulgur to finish its cooking and to absorb large part of the liquid.
- Finally, if you want a dryer Bulgur, you can optionally proceed with placing a towel in-between the pan and the lid and set aside for 10’ more.
