Salate

Bulgur with dried apricots

Name: Bulgur with dried apricots
Prep time: 30 min
Total time: 30 min
Yield: For 2 servings:
Ingredients: 1 onion; 4 tsp Rapunzel sesame oil virgin; 200 g Rapunzel Bulgur; 0.5 l Rapunzel vegetable bouillon; 150 g Rapunzel sweet apricots; 50 g Rapunzel almond silvers; Rapunzel sea salt; 2 tbsp parsley, finely chopped; pepper, freshly ground; Ginger, freshly grated o. ginger powder; 1/2 tsp turmeric, freshly ground

30 Min.

For 2 servings:

Vegan

Info

Perptime 30 Min.

Ingredients

Portions

1 onion
4 Sesame oil virgin
200 g Rapunzel Bulgur
1 l Vegetable bouillon
150 g Whole sweet apricots project
50 g Almond slivers
Sea salt with iodine
2 tbsp parsley, finely chopped
pepper, freshly ground
Ginger, freshly grated o. ginger powder
1 tsp turmeric, freshly ground

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Peel the onion, cut into small cubes and braise in the peanut oil. Add Bulgur, roast a little and deglaze with clear soup.

Cook in a closed saucepan over low heat for about 5 minutes.

Cut the apricots into coarse strips and stir them into the Bulgur with the almond silvers. Let it steep for another 5 minutes.

Season Bulgur with chopped parsley, salt, pepper, ginger and turmeric.

Tip: Serve with steamed vegetables as you like.

USED RAPUNZEL PRODUCTS

Bulgur

Whole sweet apricots project

Almond slivers

Vegetable bouillon

Sea salt with iodine