Despite the cold weather, I manage to grow indoors my herbs and I noticed that Basil has bloomed and needed a bit of trimming. And the Basil infused Bulgur was created! (inspired by good friend Athena Loizides)
Have a look below at the full recipe. Don’t forget, you can always print it. I hope you enjoy it!
Alternatively, you can always surf in our Facebook & Instagram pages to explore more mouthwatering recipes.
I hope you enjoy it!
Bulgur Basil infused
Servings: 5 people
Ingredients
- 400 grs Bulgur
- 1 small Yellow Onion , finely diced
- 3 bunches fresh Basil , home grown
- 3 tablespoons EVOO , (Extra Virgin Olive Oil)
- 1 litre Water
- 1 ½ teaspoons Sea Salt
- ½ teaspoons fresh ground
Instructions
- In a high-speed blender or food processor add the basil leaves and the water and blend well. Pour the basil infused water through a fine mesh strainer and keep about 800 ml. Don’t worry if it looks dark green!
- In a small/medium pot add the oil on medium heat for 1 minute. Add the onion and sauté until translucent.
- Add the bulgur and keep on sautéing for a minute or until the bulgur is well tossed with the oil.
- Add the basil infused water, season with the salt and pepper, and bring to a boil. Keep stirring for a minute and then take of the heat and cover with the lid for 10 minutes for the bulgur to absorb all the liquid.
- Finally uncover and place a kitchen towel to absorb any remaining humidity, for further 10 minutes.
- Serve and garnish with some basil leaves.
