Yields2 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins


 1 cup Bulgur wheat (uncooked)
 8 medium mushrooms, washed and sliced 
 ½ red onion, thinly sliced
 ½ zucchini, sliced in half lengthways then cut into thin slices about 0.5cm thick
 1 bunch of asparagus, ends trimmed, then cut into thirds
 2 handfuls of spinach and rocket 
 sprinkle of chilli flakes
 1 tbsp extra virgin olive oil
 2 tsp balsamic vinegar

1

Cook bulgur wheat as per packet directions. I usually check it after 10 minutes, a bit of crunch/texture is good.

2

While the Bulgar wheat is cooking, wash and cut veggies.

3

Heat a medium sized fry pan and add 1 tablespoon of olive oil then add mushroom, onion and asparagus, season with chilli flakes or salt and pepper if you prefer and cook for about 3 minutes then add the zucchini and continue to cook for another minute.
Tip: if your mushrooms don't look like they're cooking (they should shrink in size) add 1 tablespoon of water or more olive oil to the pan.

4

Add a splash of balsamic vinegar about 2 teaspoons, and turn off the heat then fold through the greens.

5

Rinse the bulgur wheat under cold water put veggies on top and add extra chilli flakes if you like a bit of spice in your life 😊.

GF - use brown rice or quinoa for something quicker. DF, LF and V




Ingredients

 1 cup Bulgur wheat (uncooked)
 8 medium mushrooms, washed and sliced 
 ½ red onion, thinly sliced
 ½ zucchini, sliced in half lengthways then cut into thin slices about 0.5cm thick
 1 bunch of asparagus, ends trimmed, then cut into thirds
 2 handfuls of spinach and rocket 
 sprinkle of chilli flakes
 1 tbsp extra virgin olive oil
 2 tsp balsamic vinegar

Directions

1

Cook bulgur wheat as per packet directions. I usually check it after 10 minutes, a bit of crunch/texture is good.

2

While the Bulgar wheat is cooking, wash and cut veggies.

3

Heat a medium sized fry pan and add 1 tablespoon of olive oil then add mushroom, onion and asparagus, season with chilli flakes or salt and pepper if you prefer and cook for about 3 minutes then add the zucchini and continue to cook for another minute.
Tip: if your mushrooms don't look like they're cooking (they should shrink in size) add 1 tablespoon of water or more olive oil to the pan.

4

Add a splash of balsamic vinegar about 2 teaspoons, and turn off the heat then fold through the greens.

5

Rinse the bulgur wheat under cold water put veggies on top and add extra chilli flakes if you like a bit of spice in your life 😊.

GF - use brown rice or quinoa for something quicker. DF, LF and V
Bulgur wheat with balsamic, chilli mushrooms and asparagus 

Leave a Reply