Vegetable bulgur casserole

Name: Vegetable bulgur casserole
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 Branches of rosemary; 6 Stem(s) Thyme; 2 Onions; 1 (approx. 350 g) small stalk of broccoli; 3 (approx. 250 g) Carrots; 250 g Bulgur (wheat groats, coarse); 2 TABLESPOONS Olive oil; 1 can(s) (425 ml) Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Feta cheese; 500 ml Vegetable broth (instant); 7-10 Tbsp Grease

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3 Branches of rosemary
6 Stem(s) Thyme
2 Onions
1 (approx. 350 g) small stalk of broccoli
3 (approx. 250 g) Carrots
250 g Bulgur (wheat groats, coarse)
2 TABLESPOONS Olive oil
1 can(s) (425 ml) Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Feta cheese
500 ml Vegetable broth (instant)
7-10 Tbsp Grease

Directions

1
Wash the rosemary and thyme, shake dry and, except for something to garnish, pluck needles from the twigs and leaves from the stems. Chop the rosemary. Peel the onions and cut into slices.
2
Clean the broccoli, cut the florets from the stalk and wash them. Peel, wash and slice the carrots. Rinse Bulgur with cold water. Heat oil, fry prepared vegetables for about 5 minutes.
3
After 2 minutes add bulgur and herbs. Chop the tomatoes coarsely and stir in. Season lightly with salt and pepper. Crumble the feta and fold it in, except for something to gratinate. Pour into a greased casserole dish (approx. 1.5 litres capacity).
4
Spread the remaining cheese on top and pour on the stock. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes. Garnish with the remaining rosemary and thyme.