Bulgur with Swiss Chard and Pasta

نديم الشيبانيChef

Ingrediënten

• Medium coarse bulgur
  1.5 cup
• Cut vermicelli pasta
  1 cup
• Snijbiet
  225 grams
• Large onion
  1 piece
• Olijfolie
  0
• Pomegranate molasses, optional
  1 tablespoon
• Gemalen komijn
  1 teaspoon
• Gemalen kaneel
  0.5 teaspoon
• Garlic cloves
  1.5 clove

Stappen

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.

   Benodigde hulpmiddelen:

   🍳

   Pot

   Lepel

   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.

   Benodigde hulpmiddelen:

   🍳

   Pot

   Lepel

   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.

   Benodigde hulpmiddelen:

   🍳

   Pot

   5 min

Voedingsfeiten

Ingredients Nutritional Facts (per 100g)

Snijbietper 100g

Energy23 kcal

Protein2 g

Total Fat0.1 g

Carbohydrate4 g

Dietary Fiber1 g

Total Sugars0.5 g

Olijfolieper 100g

Energy884 kcal

Total Fat100 g

Gemalen komijnper 100g

Energy375 kcal

Protein18 g

Total Fat22 g

Carbohydrate44 g

Dietary Fiber11 g

Total Sugars2 g

Gemalen kaneelper 100g

Energy247 kcal

Protein4 g

Total Fat1.2 g

Carbohydrate81 g

Dietary Fiber53 g

Total Sugars2.2 g

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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