Materials
1 onion – finely diced
1 carrot – peeled, finely diced
1 sweet red pepper – finely diced
1 medium-sized aubergine – peeled and finely diced
1 cup of buckwheat
3 cups beef broth
⅓ cup of vegetable oil
1 teaspoon of salt
1 teaspoon of black pepper
1 teaspoon paprika
1 teaspoon basil or basil
½ bunch of parsley – finely chopped
DIRECTIONS
Sauté the onion and carrot in oil.
Add the sweet red pepper and eggplant and sauté.
Add the bulgur and water. Season and stir. Cook over a medium heat until the water has been absorbed.
Turn off the heat and allow to rest. After 5 minutes, remove the lid and stir the rice. Replace the lid, and allow to rest for another 5 minutes. Serve hot.
Sprinkle with finely chopped parsley to serve.
