Sun Dried Tomato Bulgur with Capers and Parsley

Pasta is cool, but have you tried sun dried tomato bulgur?

Bulgur is one of my favorite grains. Bulgur is delicious, satisfying, filled with nutrition and fibers, and is a great steady energy and carb source. However, sometimes the ordinary bulgur - I at least have been eating for years - can get kind of boring. That is the reason why I today want to give you my sun dried tomato bulgur. This is so delicious and something I've been eating every single DAY lately. I can't get enough!

---

THIS RECIPE IS:

• Vegan

• Filled with fibers

• Good source of proteins

• Healthy

• Delicious

• Simple to make

• Perfect for more festive occasions and for everyday food

• Can be served both warm and cold

---

Sun Dried Tomato Bulgur

approx 4 big servings

INGREDIENTS:

3 dl bulgur

6 dl water

3 tbsp tomato pure

2 tbsp sun dried tomato pure/paste

Sea salt and a little bit of black pepper

1 dl finely chopped parsley

1 tsp dried oregano

approx 10 big sun dried tomatoes 

2 tbsp capers

More parsley for garnishing

HOW TO MAKE:

• Place the bulgur in a sauce pan with the water and a pinch of salt. Bring to a boil, and lower the heat to low heat (I have it on 3 out of 9) and cover the bulgur with the lid.

• After approx 10' when most of the water has been absorbed - but not entirely - lift the lid and add the tomato pure and sun dried tomato pure. Stir with a spoon and close the lid again and let it cook until the bulgur is done.

• When done, let it cool a bit before placing your bulgur in a big bowl. Add a little bit of black pepper, the finely chopped parsley, the dried oregano, sun dried tomatoes cut into small pieces and capers. Combine everything together. Taste and add more salt if needed.

• Garnish and serve - both warm and cold works, in salads, as a side dish to a protein source or even in wraps.

NOTES:

• This bulgur dish suits fantastic with (vegan) feta cheese. Crumble that on top too if you want to. It’s delicious.

---