MAIN INGREDIENTS 4 PORTIONS
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200 gr. ( 6 2/3 oz.) medium-grain bulgur wheat
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2 cups water
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40 gr. (1 1/3 oz.) extra-virgin Greek olive oil
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1 Tbsp. Zucchini, finely diced
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1 Tbsp. Carrot, finely diced
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1 Tbsp. Red pepper, finely diced
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1 Tbsp. Green pepper, finely diced
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1 Tbsp. Yellow pepper, finely diced
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1 Tbsp. White mushrooms finely diced
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200 ml water or stock
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1/2 tomato, finely diced(about 1/2 cup)
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3 drops of essential Chios Mastiha oil or 1 Tbsp. Chios Mastiha-infused olive oil
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Salt and pepper
Greek Extra-Virgin Olive Oil and chopped parsley for serving
PREPARATION
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Soak the bulgur in cold water for about 2 hours, until the water is absorbed and the bulgur soft and fluffy.
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Sauté all the small cut vegetables in the olive oil for about 2 minutes. Add the tomatoes, water or stock, and season with salt and pepper.
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As soon as the pot juices have cooked down add the Chios Mastiha oil and the bulgur. Stir well. Serve hot, drizzled with a little olive oil and sprinkled with finely chopped fresh parsley.
Find more Recipes with Chios Mastiha at MastihaShop