Bulgur with Swiss Chard and Pasta

نديم الشيبانيCuoco

Ingredienti

• Medium coarse bulgur
  1.5 cup
• Cut vermicelli pasta
  1 cup
• Bietola
  225 grams
• Large onion
  1 piece
• Olio d'oliva
  0
• Pomegranate molasses, optional
  1 tablespoon
• Cumino macinato
  1 teaspoon
• Cannella in polvere
  0.5 teaspoon
• Garlic cloves
  1.5 clove

Passi

1. 1

   Finely chop the onion and heat the olive oil in a pot. Add the onion to the oil and sauté over low heat until golden.

   Utensili necessari:

   🍳

   Pot

   Cucchiaio

   5 min
2. 2

   Add the vermicelli pasta, cut into small sticks about 2.5 cm long. Fry the pasta in the olive oil until golden/brown. Add the bulgur to the pot and sauté for a minute until the grains are coated with oil. Add the spices and pomegranate molasses. Add 2 cups of water and a broth cube and let it simmer. Cover the pot and let the bulgur and pasta cook over medium heat for 15 minutes.

   Utensili necessari:

   🍳

   Pot

   Cucchiaio

   15 min
3. 3

   Remove the lid from the pot to check the tenderness of the grains. If they are not tender, add a little water and cook for an additional five minutes. Then serve.

   Utensili necessari:

   🍳

   Pot

   5 min

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Bietolaper 100g

Energia23 kcal

Proteine2 g

Grassi totali0.1 g

Carbohydrate4 g

Fibre alimentari1 g

Zuccheri totali0.5 g

Olio d'olivaper 100g

Energia884 kcal

Grassi totali100 g

Cumino macinatoper 100g

Energia375 kcal

Proteine18 g

Grassi totali22 g

Carbohydrate44 g

Fibre alimentari11 g

Zuccheri totali2 g

Cannella in polvereper 100g

Energia247 kcal

Proteine4 g

Grassi totali1.2 g

Carbohydrate81 g

Fibre alimentari53 g

Zuccheri totali2.2 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag