We’ve been eating a lot of vegetables and salads in the last couple of days. I’m stocking up on fresh stuff because I have a feeling that we’ll be eating a lot of pasta and rice while we’re away.
Capsciums stuffed with bulghur
1 cup bulghur
1 teaspoon vegetable stock powder
2 cloves garlic, peeled
1 1/2 cups water
1 small onion
2 carrots, peeled
3 tablespoons pine nuts
Salt and pepper
8 small red capsciums
Preheat the oven to 180 degree C.
Rinse the bulghur, then place into a pot with the vegetable stock power (the bulghur will expand, so use a good sized pot). Crush the garlic cloves with the flat of your knife and add it with the water to the bulghur.
Cover with a lid and bring to the boil, then lower to a simmer. Simmer until all the liquid has been soaked up. Turn off the heat, take the lid off and cover the top of the pot with a clean tea towel. Place the lid on top of the tea towel and let it sit for 10 minutes.
Finely dice the onion and carrots. Heat up a frying pan on medium heat and add a touch of oil. Saute the onion and carrots on a gentle heat – I let them cook until the bulghur was ready.
Cut the tops off the capsciums, and deseed. Add the pine nuts and bulghur to the frying pan and stir to combine with the carrots and onions. Season with salt and pepper.
Put the capsciums into a baking tray, and spoon the bulghur mixture into them. Put the capscium tops back on and cover with foil. Bake in the oven for about 15 minutes, then take the foil off and bake for another 10 minutes or until the capsciums are soft.
Serve with the remaining bulghur (there should be quite a bit remaining!) and a crunchy salad.