As you might know if you have been following me for some time, I'm a bit of a fan of Mark Bittman. So when I learned that Sue from Couscous & Consciousness along with Alex from A Moderate Life, Christy from Frugality and Crunchiness with Christy, Dr Laura from Who is Laura? and Chaya from My Sweet and Savoury are hosting a monthly blog event of his recipes, I just had to pour over my copy of How To Cook Everything Vegetarian and look up a new recipe to try. I settled on a bulgur chile, because there was a packet of bulgur sitting in the cupboard, which I had bought just out of curiousity. (somehow this is the way I end up trying something new most of the time)
The chile was nicely spicy, but not too hot. Better cook up a bigger batch while you are at it. It lends itself well to reheating, as the bulgur will not turn mushy over time.
The host of this month's blog hop is Sue from Couscous & Consciousness.
Adapted from How To Cook Everything Vegetarian by Mark Bittman
2 Tbsp olive oil
1 onion, chopped
2 bell peppers, any colour, cored and diced
2 carrots, diced
1 clove garlic, minced
3 Tbp tomato paste
about three chipotles in adobo
3 cups tomatoes, chopped (or pomodoro passata)
1 quart vegetable stock or water
salt, black pepper
1 cup fine or medium-grained bulgur
sour cream for garnish
In a braising pot, heat the oil and sweat the onions. Fry on medium heat until they turn translucent. Add the garlic and stir until fragrant, then add the bell pepper and carrot. Cook for about 5 minutes, stirring frequently. Add the tomato paste,let it take some colour and stir in.
Add the chipotles, chopped tomatoes, stock and some salt and black pepper.
Let bubble on low heat for about 30 minutes. Stir in the bulgur and cook for 10 minutes. Remove from heat and let stand for about 15 minutes. Garnish and serve.