Turmeric Bulgur with Swiss Chard

Ingredients

• 300 g bulgur
• 0.5 lemon (juice)
• 600 ml Vegetable Broth
• 1 tsp turmeric
• 60 g sun‑dried tomatoes in oil
• 2 chili peppers
• 600 g Swiss chard
• 2 onions
• 2 tbsp butter
• Salt
• pepper (from grinder)
• 2 tbsp olive oil
• 2 tbsp white wine vinegar

Instructions

1. 1.

   Bring the bulgur to a boil with lemon juice, vegetable broth and turmeric. Turn off the heat, cover and let it stand for 15–20 minutes.

2. 2.

   Drain the sun‑dried tomatoes and finely chop them. Wash the chili peppers, halve, deseed and dice finely.

3. 3.

   Wash the Swiss chard and cut into fine strips. Peel the onions and slice into thin strips as well. Sauté both in butter. Add the chilies and pour in 3 tbsp water. Steam in a covered pot over low heat for 3–5 minutes.

4. 4.

   Mix the bulgur with the vegetables and season with salt, pepper, olive oil and vinegar. Serve in bowls.