Description
This recipe was born thanks to this contest. I love bulgur, and often experiment with different toppings to it. This time I mixed it with millet and it turned out that very successfully. They seem made for each other. It turned out very tasty and satisfying porridge that can be eaten in the post, combining with vegetable salads, as well as a great side dish to various meat and fish dishes.
Ingredients
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Millet
1 pack
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Bulgur
100 g
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Onion
1 piece
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Vegetable oil
2 Tbsp
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Olive oil
2 Tbsp
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Broth
250 ml
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Coriander
0.5 tsp
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Zira
0.5 tsp
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Bay leaf
1 piece
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Salt
-
Allspice
Cooking
For this recipe ideal wheat bags TM "Mistral"
Millet boiled in hot water according to instructions.
Onion peel and cut into half rings. Bulgur rinse well with water and allow the water to drain completely.
In the cauldron or saucepan with a thick bottom heat 2 tbsp and 1 tbsp olive oil. Add the onion and fry it until transparent in color.
Add dry bulgur, mix well so that the bulgur is fully soaked with oil, salt (a little, because I use ready-made savoury broth), pepper, add the coriander and indoor switchgear, mix,
Add 2 ladle of broth, the Bay leaf, stir again, cover, reduce the heat and cook the bulgur until tender or until all the liquid is absorbed, about 10 minutes.
Millet ready to release from the package and mix with 1 tbsp olive oil.
Ready to bulguru add the millet, mix well, cover, turn off the heat, on top of the lid to put a towel and give to stand for 10-15 minutes.
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