Bulgur Pilaf with Watercress
~250 gr watercress, washed, drained, cut in medium size
3/4 cup Turkish bulgur, large grain, rinsed, drained
4-5 tbsp extra virgin olive oil
1 small onion, sliced
1 medium size tomato, peeled, diced
1 tsp red pepper paste, hot
1/2 tsp cumin
1 tsp lemon juice
1 cup hot water
Saute the onion with olive oil until it is softened at medium heat. Add all the ingredients except the watercress, stir. Cook it over low heat with the lid on. When you start seeing holes on the surface of the bulgur add the watercress and stir slowly. Cook for about 5 more minutes. Turn the heat off.
Let the Bulgur Pilaf with Watercress stand for about 5 minutes. Serve with Turkish Yogurt or Ayran by the side. It is a great dish, especially for lunch:)
Makes 2-3 servings.
Benefits of Watercress:
This water-loving herb contains a volatile mustard oil and has pungent tasting leaves. Tiny white flowers are produced. The leaves and shoots are used. It is a pungent bitter herb, which helps to remove toxins, boosts digestion...