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Green Bulgur spelled pilaf with yogurt sauce

35 Min.

For 4 servings:

Vegan

Info

Perptime 35 Min.

Ingredients

Portions

for the yogurt sauce:

2 small cucumbers, peeled and grated
500 g yogurt or soy yogurt
1 tsp Rapunzel olive oil extra virgin
1–2 2 cloves of garlic, pressed
1 tbs Rapunzel sea salt
1 tsp fresh mint

for the pilaf:

2 onions, chopped
100 ml Rapunzel Olive oil extra virgin
500 ml Rapunzel delicacy-bouillon fine-grained
50 g Rapunzel tomato paste
100 g Rapunzel Bulgur
200 g green spelt
1 bunch of parsley

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

Preparation

For the yogurt sauce:
Peel the cucumbers, grate coarsely and let drain in a sieve for 10 minutes. Mix the yogurt and olive oil, add the pressed garlic and salt. Stir in the cucumber and mint and place in the fridge, covered.

For the pilaf:
Fry the onions in a pan with olive oil over medium heat. Add the vegetable stock and tomato paste and bring to a boil. Add the green spelt and bulgur and simmer on low heat for about 30 minutes. The green spelt should be firm to the bite, but the bulgur soft. Finely chop the parsley, sprinkle over the pilaf and serve with the chilled yogurt sauce.