Contents: Bulgur for Pilaf. wheat gluten Contains.
Do not get it wet or wash it. Cook 1 glass of bulgur using 2.5 glasses of boiling water.
Recipe - Bulgur pilaf with eggplant:
Materials; 1 glass of bulgur for rice, 1 tablespoon of olive oil, 1 small onion (finely chopped), 1 eggplant (chopped into small cubes), 1/4 red capia pepper (chopped into small cubes), 1 pinch of basil (finely chopped). ), 1 teaspoon of butter, 1 teaspoon of salt, 1 teaspoon of granulated sugar, 2 cups of boiling water.
Preparation of; Chop the eggplants into cubes, fry them and place them in a separate bowl. Put olive oil and butter in a shallow pan. When it melts, add the onions and red capia peppers at the same time and fry. Then add Bulgur for Pilaf. Add salt and fried eggplants. Add the sugar and boiling water immediately and let it cook over low heat for 15 minutes until the bulgur is tender. You can serve your bulgur pilaf with finely chopped basil after resting for 20 minutes. Enjoy your meal.
Store in a cloth bag in a cool and moisture-free place away from sunlight for long-term use.
Packaging date (PT), recommended consumption date (TETT), batch no. (PN), product year (Ü.Y.) and origin are on the packaging.
| Nutrition Table | per 100g |
| Energy | 1551/366 kJ/kcal |
| Oil | 1.0g |
| Saturated fat | 0.2g |
| Carbohydrate | 74.0g |
| Sugar | 1.9g |
| Fiber | 6.9g |
| Protein | 12g |
| Salt | 0.10g |
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