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Bulgur Aglio E Olio With Mushrooms

March 10, 2018

•

Parinaaz Marolia

1,274

Reads

Lunch

Prep Time

40m

Cook Time

15m

Cuisine

Italian

Yield / Serves

2 Servings

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Dalia or Broken wheat tossed in Italian Olive oil and garlic flavours

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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 saute 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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Responses

Kirti Yadav April 2, 2018
Very Good Work and you gave a complete makeover to Dalia. Love it.
Reply
Rajeswari Annamalai April 4, 2018
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!
Reply