Bulgur Aglio E Olio With Mushrooms

4.60 from 5 votes

Dalia or Broken wheat tossed in Italian Olive oil and garlic flavours
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Served AsLunch
Recipe Taste Spicy
Servings 2


  • 1/2 cup Dalia i.e. bulgur or broken wheat
  • 2 tbsp Parmesan or any other cheese of choice, optional - I didn't add any
  • 100 gm White button mushrooms Cleaned and thinly sliced
  • 2 teaspoon Olive oil
  • 8 cloves Garlic crushed
  • 2 teaspoon Herb Fresh of your choice. I used rosemary
  • 1/2 teaspoon Chili flakes


  • Soak the dalia for 30 minutes in a little water, then rinse it off and pressure cook it for 3 whistles, turn off the heat and set aside, drain off the excess water if any. Set aside.
  • Next heat one teaspoon of the olive oil in a wok (kadhai), once hot add in the thinly sliced mushrooms and sauté on medium high flame till the mushrooms are golden brown in colour and cooked through, remove them into a container and set aside.
  • Now add in the remaining 1 teaspoon of the oil to your wok again and add in the crushed garlic to the oil while its still cool, let the garlic flavour infuse into the oil on a very low flame.
  • Once the garlic turns very slightly golden add in the pre-cooked Bulgur i.e. Dalia and toss well with the oil, making sure that all the grains have been coated well with the oil.
  • Now add in half a teaspoon of crushed chili flakes along with the cooked mushrooms and mix well.
  • Next, add in freshly crushed herb's, mix well, at this point switch off the flame and cover your wok with a lid, allow all the flavours to infuse well for 5 to 10 minutes.
  • Remove into a serving dish, garnish with chili flakes and more fresh herbs. Serve hot! Enjoy!

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4.60 from 5 votes

Recipe Nutrition

Calories: 70 kcal | Carbohydrates: 9 g | Protein: 5 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Cholesterol: 3 mg | Sodium: 173 mg | Potassium: 271 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 213 IU | Vitamin C: 7 mg | Calcium: 95 mg | Iron: 1 mg

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  1. Very healthy! I make spaghetti Aglio E Olio regularly for my daughter. I have used broken wheat for some Italian recipes as a fusion meal. It blends well with Italian cuisine. This is simple and easy to make. Wonderful!5 stars

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