Author Notes: This dish from the Lebanon is so easy to prepare and uses very simple ingredients to create the most delicious dish. Makes a wonderful light lunch or a great vegetable side dish as part of a main meal. This is one of those dishes you will be making again and again. —GourmetVegan
Serves: 2
Ingredients
-
2
tablespoons olive oil
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1
large onion, finely sliced
-
300 g
spring greens, chopped
-
1/2
teaspoon salt
-
1/2
teaspoon chilli powder
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25 g
bulgar wheat, uncooked
-
80 ml
water
Directions
- Over a medium heat, fry the onion in a large pan with the salt and cook for 5 minutes until the onions have turned golden brown.
- Add the spring greens, cooking for a further few minutes until the leaves have wilted. Add the chilli, bulgar and water and cover. Leave on a low heat for 10-15 minutes until the greens are tender and the bulgar has cooked through.
- Serve hot.