Bulgur with Vermicelli and Sautéed Vegetables

Bulgur with Vermicelli and Sautéed Vegetables

A colorful pilaf twist made with CEREN Bulgur with Vermicelli and fresh seasonal vegetables.

Ingredients

  • 2 cups CEREN Bulgur with Vermicelli
  • 1 carrot, diced
  • 1 zucchini, diced
  • 1 red bell pepper, chopped
  • 2 tablespoons CEREN Tomato Paste
  • 3 tablespoons olive oil
  • 4 cups hot vegetable broth
  • 1 teaspoon thyme
  • Salt and black pepper, to taste

Instructions

Cook vegetables: Heat olive oil, add carrot, zucchini, and bell pepper. Sauté for 5–6 minutes until slightly softened.

Add bulgur mix: Stir in CEREN Bulgur with Vermicelli and CEREN Tomato Paste, cooking for 2 minutes.

Simmer: Add hot broth, thyme, salt, and pepper. Cover and cook on low heat for 20 minutes until tender.

Serve: Rest for 10 minutes, fluff with a fork, and serve warm.