Spanish Pisto
with Bulgur
290 cals
15 mins
Description
Buenas noches, pisto! Ratatouille’s Spanish cousin effortlessly puts vivid veggie goodness on display: bright cherry tomatoes, zucchini and sweet pepper, stewed with tangy smoked paprika. It pops with colour and cheer over a fluffy base of cracked wheat.
Contains:
Wheat
Ingredients
for 2 servings
(Double for 4 portions)
15ml Minced garlic
280g Cherry tomatoes
50g Diced onions
1 Green zucchini
1 Sweet pepper
80g Bulgur
30ml Vegetable demi-glace
10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, smoked paprika, silicon dioxide, turmeric, cayenne pepper, citric acid)
Nutrition
Total fat | 6g |
Saturated Fat | 1g |
Sodium | 270mg |
Total carbs | 51g |
Sugar | 13g |
Protein | 9g |
Fibres | 13g |
Recipe Instructions
- In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.
- Meanwhile, halve, core and medium-dice the sweet pepper.
- Medium-dice the zucchini.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the onions, garlic and tomatoes.
- Sauté, 2 to 3 min., until the tomatoes begin to burst.
- To the pan, add the zucchini, sweet pepper, spices and S&P.
- Sauté, 3 to 4 min., until tender.
- Add the demi-glace and ¼ cup water (double for 4 portions).
- Cook, stirring often, 1 to 2 min., until combined.
- Divide the bulgur between your plates.
- Top with the pisto. Bon appétit!