http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com 
http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com Coarse bulgur, spiced butternut squash, bell pepper, dried cherries and cilantro team up in this fiber-rich, warm vegetarian main dish salad.
Bulgur with Butternut Squash and Cherries
adapted from
Küchen Götter
- 100 g Bulgur
- Salt
- 2 tbsp Dried cherries
- 400 g Butternut squash
- 1 Red bell pepper, peeled and diced
- 1 Shallot, diced
- 1 clove Garlic, chopped
- 1 tsp Ginger, shredded
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- 1-2 tbsp Olive oil
- 1/4 tsp Turmeric powder
- 1/2 tsp Cumin powder
- 1/4 tsp Chilli powder
- 2 tbsp Orange juice
- 80 ml Vegetable stock
- 1 handful Cilantro
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- Place bulgur and 250 ml water in a medium pot. Bring it to a boil. Season with salt. Turn the heat off and fold in dried cherries. Leave it, covered, for about 25 minutes until fluffy.
- Peel butternut squash. Scrape out the seeds and membrane. Cut into 1.5cm dices. Peel, deseed the red bell pepper. Cut into 2cm cubes. Peel and dice the shallot, garlic and ginger.
- Heat the olive oil in a pan. Add in diced shallot and garlic, stirring briefly, then add in diced butternut squash, bell pepper and ginger, and stir for a minute. Add in spices, stirring for one more minute, then pour in orange juice and vegetable stock. Cook, covered, for about 15 minutes. Stir from time to time. Remove cover and cook until remaining liquid evaporates. Fold the bulgur into the vegetables. Turn the heat off and mix in chopped cilantro leaves. Serve with yogurt sauce if desired.
http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com 
http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com
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