The combinations/flavours that a bulgur dish can be made with are endless. In this case a south American sauce gives an herbed tangy flavour to bulgur that goes well with meats but can also be enjoyed on its own with some yoghurt.
Have a look below at the full recipe. Don’t forget, you can always print it.
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Bulgur with Chimichurri
Servings: 6 People
Ingredients
- 250g Bulgur
- 1 tbsp EVOO , extra virgin olive oil
- 700ml Water , warm
- 1 tsp Sea Salt
For the Chimichurri:
- ½ cup fresh Coriander , leaves on their stem, big stems removed
- ½ cup fresh Parsley , leaves on their stem, big stems removed
- ¼ cup fresh Basil , leaves picked, home grown
- 2 tsp fresh Mint , leaves picked, home grown
- 3 sprigs fresh Thyme , leaves picked, home grown
- ½ Shallot , finely minced
- 1 small Green Chilli , medium heat, deseeded and finely chopped
- 40ml EVOO , extra virgin olive oil
- 25ml red wine Vinegar
- 16ml Lime juice , or Lemon if Lime n/a
- ½ Lime Zest , or Lemon if Lime n/a
- ½ tsp Sea Salt
- ½ tsp freshly ground Black Pepper
- ½ tsp freshly ground Black Pepper
Instructions
- First, we make the chimichurri by adding in the bowl of a high-speed blender or food processor all the ingredients, except the seasoning and pulse for a few times without overdoing it. You want a nice chopped mixture and not a ‘cream’. Season with the salt and pepper to taste and pulse once more.
- To make the bulgur we place a medium pot on medium heat, add the oil, 1 tbsp, and heat up for 1 minute. Add the bulgur and sauté for a minute or until the bulgur is well tossed with the oil. Toss in the chimichurri sauce, season with the pepper, mix well and pour the water.
- Turn the heat up and bring to a boil, wait for a minute while stirring, and reduce the heat to minimum possible and cook for 5’ with the lid on. Give it a stir for the sauce to be distributed well within the bulgur and turn off the heat and allow for the bulgur to absorb the water for 7’ minutes.
- Uncover and place a kitchen towel in between the pot and the lid to absorb any remaining humidity, for further 20’.
