Bulgur zucchini risotto with sesame

Bulgur zucchini risotto with sesame

How can I do?

Boil 400 g of water. Once the water boils, add 1 vegetable stock cube. Then dip the bulgur. Let cook uncovered for 8 minutes. Then let the heat sources covered.

In the meantime. Peel the zucchini. Cut it once, and then again in the longitudinal, in order to remove the seeds. Cut them into small pieces.

Heat the sesame oil for a short time and add the zucchini. Take them and leave them to cook until they are soft.

Even with the heat, the cream soy bulgur. And parsley, tahini.

Toast sesame seeds in a dry pan covered.
Please add the bulgur.

Replace bougour over low heat and heat gently until absorbed cream.

  • 150g bulgur

  • 2 small zucchini

  • 1 cup chopped sesame

  • 1 cup tablespoons sesame oil

  • 200 ml cooking cream soy

  • 2 cup coffee Tahin

  • 1 vegetable stock cube

  • 4 cup chopped fresh parsley

Total time: Preparation + Cooking time: 0 min
Yield: 2 people

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