Spinach Bulgur Wheat with Cumin and Coriander

Afrodite's Kitchen

Blogger

Preparation Time:

20 min

Cooking Time:

20 min

Portion(s):

2 servings

Related Video

Made with

Passata
Passata 500g
Bulgur-Wheat01
Bulgur Wheat 500g

Ingredients

  • 1 cup coarse Mitsides Bulgur Wheat
  • 1/8 cup Mitsides Vermicelli (I actually prefer Mitsides Spaghetti broken into small pieces)
  • 2 cups spinach
  • 1/2 tsp dried coriander
  • 1/2 tsp dried cumin
  • 3/4 cup fresh coriander
  • 1 finely chopped small onion
  • 2 tbs olive oil
  • 1/2 cup Mitsides Passata
  • 1.5 cups water

Method

  1. Heat the olive oil in a medium sized pot over high heat. Fry the onion until translucent. Then fry the vermicelli or spaghetti for about 10 seconds. It will start to turn golden brown – that is OK.
  2. Add the bulgur wheat and stir the mixture for about 20 seconds. Add the Mitsides Passata. Then add water, then fresh spinach and fresh coriander. Then add the dried coriander and dried cumin, salt and pepper to taste.
  3. Cover and cook for about 20 minutes until the liquid has been absorbed and the bulgur wheat has cooked.
  4. Turn off the heat. Serve right away with Greek yogurt.

Discover More Recipes

Prep Time: 10min

Baked Ravioli with Spinach and Ricotta

Prep Time: 10min

Tortelloni with white mushroom sauce

Prep Time: 10min

Tortellini with tomato and thyme sauce

Prep Time: 10min

Saccottini with brown butter and sage

Prep Time: 10min

Ravioli with cherry tomato sauce

Prep Time: 10min

4 cheese Saccottini with mushrooms

Prep Time: 10min

Ravioli with Ricotta and Spinach

Prep Time: 40min

Christmas Vegetable & Chickpea Crumble

Prep Time: 10min

Lemon Shrimp Pesto Pasta

Prep Time: 15min

Lentils & Chickpea loaf

Prep Time: 10min

Chocolate chip Chickpea bars

Prep Time: 10min

Arancini (Rice balls)

Share this recipe

Facebook
Twitter
LinkedIn
Pinterest
Print Friendly, PDF & Email