This recipe is a well seasoned medley of fall vegetables with coarse buglur finished with mint, lime and almonds. The dish gets its pink colors from the beet green stalks that simmer with the bulgur while it cooks. You can use fine bulgur or quinoa if you wish, you will need to adapt the cooking time accordingly. —Rinku Bhattacharya /Spice Chronicles
small red onion, diced
diced carrots (about 1 large carrot)
green pepper, seeded and diced
red cayenne pepper (more if you like it spicy)
coarse cracked wheat (bulgur)
beet greens or finely chopped kale
medium beet, peeled and diced
fresh or frozen peas
chopped pistachios and or almonds
chopped fresh mint
lemon, halved and seeded
In This Recipe
Heat the oil and add in the cumin seeds and wait for them to sizzle.
Add in the red onion and saute for about 3 to 4 minutes until soft and wilted.
Add in the carrots and bell peppers and stir well. Mix in the salt and red chili powder and the cracked wheat and stir well. Add in the water and bring to a boil.
Cover and cook the mixture for 10 minutes at this point, the water should be simmering and the bulgur should be partially cooked.
Turn of the heat and let the mixture rest for 15 minutes. Garnish with the mint and chopped pistachios and or almonds.
Squeeze in the lemon juice and enjoy