Spanish Pisto
with Bulgur
Cooking time
15 minutes
Servings
2/4
Calories
/serving
Buenas noches, pisto! Ratatouille’s Spanish cousin effortlessly puts vivid veggie goodness on display: bright cherry tomatoes, zucchini and sweet pepper, stewed with tangy smoked paprika. It pops with colour and cheer over a fluffy base of cracked wheat.
We will send you:
- 15ml Minced garlic
- 280g Cherry tomatoes
- 50g Diced onions
- 1 Green zucchini
- 1 Sweet pepper
- 80g Bulgur
- 30ml Vegetable demi-glace
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, smoked paprika, silicon dioxide, turmeric, cayenne pepper, citric acid)
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
g
Saturated Fat
g
Sodium
mg
Total Carb
g
Sugars
g
Protein
g
Preparation
Cook the bulgur
- In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.
Mise en place
- Meanwhile, halve, core and medium-dice the sweet pepper.
- Medium-dice the zucchini.
Start the pisto
- In a large pan, heat a drizzle of oil on medium-high.
- Add the onions, garlic and tomatoes.
- Sauté, 2 to 3 min., until the tomatoes begin to burst.
Finish the pisto
- To the pan, add the zucchini, sweet pepper, spices and S&P.
- Sauté, 3 to 4 min., until tender.
- Add the demi-glace and ¼ cup water (double for 4 portions).
- Cook, stirring often, 1 to 2 min., until combined.
Plate your dish
- Divide the bulgur between your plates.
- Top with the pisto. Bon appétit!
