Healthy Living: Mushroom and Leek Bulgur Pilaf

Hey everyone!

I came across this amazing recipe online and instantly fell in love with it. I decided to put my own twist on it, and the result is incredible! You absolutely have to try it. Trust me, you won't be disappointed!
Mushroom and Leek Bulgur Pilaf is not only delicious but also packed with nutrients:

Bulgur: A whole grain that's high in fiber, which aids digestion and helps keep you full longer. It's also a good source of plant-based protein and essential minerals.

Mushrooms: Provide antioxidants and are a great source of B vitamins, which help in energy production and brain health.

Leeks and Garlic: These allium vegetables are known for their anti-inflammatory properties and can help boost the immune system.

Carrots: Rich in beta-carotene, which is converted into vitamin A in the body, supporting eye health and immune function.

Herbs (Dill, Parsley, Mint): Add freshness and are rich in vitamins and antioxidants.

Olive Oil: A healthy fat that is good for heart health and has anti-inflammatory properties.

Spices (Cumin, Savory, Harissa/Berbere): Add flavor and have various health benefits, including anti-inflammatory and digestive health properties.

This dish is a balanced meal that combines complex carbohydrates, protein, and healthy fats, making it perfect for a nutritious lunch or dinner.
Enjoy!

Ingredients:

2 leeks, sliced
200g mushrooms, sliced
3-4 cloves garlic, minced
500g bulgur
1 tbsp tomato paste
1 tbsp pepper paste
1 tsp harissa or berbere spice
2 carrots, grated
3-4 tbsp olive oil
1 liter boiling water
Salt, to taste
Black pepper, to taste
1 tsp cumin
1 tsp savory
Fresh dill, chopped
Fresh parsley, chopped
Fresh mint, chopped
Pickle juice and yoghurt (for serving)

Instructions:

Prepare the Ingredients:

Slice the leeks.
Slice the mushrooms.
Mince the garlic.
Grate the carrots.
Chop the dill, parsley, and mint for garnish.
Sauté the Leeks:

In a large pot, heat 1-2 tbsp of olive oil over medium heat.
Add the sliced leeks and sauté for about 5 minutes, until they start to soften.
Move the sautéed leeks to another pot.

Sauté the Mushrooms and Garlic:

In the same pot, add a little more olive oil if needed.
Add the sliced mushrooms and minced garlic, sauté until the mushrooms are cooked and any liquid has evaporated, about 5-7 minutes.
Set the mushroom and garlic mixture aside with the leeks.

Cook the Pastes and Bulgur:

In the same pot, add the remaining olive oil if necessary.
Add the tomato paste, pepper paste, and harissa or berbere spice. Cook and stir for about 2 minutes, until the pastes are well incorporated and fragrant.
Add the bulgur and stir to coat it with the paste mixture.

Combine Ingredients and Add Water:

Add the sautéed mushrooms, garlic, and leeks back into the pot with the bulgur.
Pour in 1 liter of boiling water.
Add salt, black pepper, cumin, and savory to taste.
Stir well and bring the mixture to a boil.

Cook the Bulgur:

Reduce the heat to low, cover the pot, and let the bulgur simmer for about 10-15 minutes, or until the bulgur is tender and the water is absorbed.
If needed, add a little more boiling water and continue to cook until the bulgur is fully cooked.

Finish and Serve:

Once the bulgur is cooked, remove the pot from heat.
Add the grated carrots and stir well.
Add chopped dill, parsley, and mint.
Serve the bulgur pilav with a little bit pickle juice and yoghurt for an added tangy flavor.