Delicious rice-alternative pilaf where the flavours of Arabian Baharat perfectly complements the wheat, tomato and vegetables.
3 TBL olive oil
1 medium onion, chopped
1 TBL Arabian Baharat
3 cloves garlic, minced
1-inch piece of ginger, peeled and grated
A dozen button mushrooms, sliced
1 zucchini, halved and sliced
2 medium tomatoes, diced
1 cup coarse bulghur wheat, washed well and drained
1 cup vegetable or chicken stock
1 tsp kosher salt
Mint or parsley
Heat olive oil in pot over medium heat.
Add onion. Sauté until soft for about 5 minutes
Add Arabian Baharat. Sauté for 2 minutes
Add garlic and ginger. Sauté for 1 minute.
Add mushrooms. sauté for 5 minutes.
Add zucchini. sauté for 3 minutes.
Add tomatoes. sauté for 3 minutes.
Add bulghur. Stir well with everything.
Add salt and enough stock just to cover. Bring to a boil. Lower heat to simmer. Cover and cook gently for 15 minutes or until liquid is absorbed and bulghur is tender. Take off heat and let rest.
Garnish with herbs and lemon.