Stinging Bulgur Pilaf

I love bulgur pilaf, especially if it is rich in tomatoes and dill, but those who know the Kitchen Secrets have noticed, this is the first published bulgur pilaf recipe. The reason for this is that my beloved wife hated bulgur in the army. Since it would be tiring for someone who is trying to cook separately, I could not cook and eat it by postponing it by saying I will cook it today, I will do it tomorrow. But I realized that it was time to put a stop to this event, I said enough, how far does this rice craving go, and here is Bulgur Pilaf with Nettle Herbs :)

But why I use stinging nettle. Stinging nettle has countless benefits. The main ones are that it can have a healing effect on hair loss, kidney stone formation, urinary tract diseases, respiratory system diseases, stomach cramps and intestinal ulcers. As much as it can be consumed fresh, it can be collected in these months and dried for the winter months and can be drunk as a tea on an empty stomach, 2-4 glasses a day. Now, as a stinging nettle lover, I thought I'd try the rice, I'm glad I tried it, and it had a different flavor that I liked.

Materials:

1 cup bulgur wheat
1 diced tomato
1 medium onion
1 black pepper
2 cups broth or water
1-2 tablespoons of butter
half a tablespoon of tomato paste
8-10 sprigs of nettle
Salt

How to Make Stinging Bulgur Pilaf Recipe?

Chop the onion for cooking, melt the butter in a medium saucepan and add the onions and fry lightly, add the chopped green pepper on it, add the grated tomato and tomato paste after frying a little more, fry well.
Add the extracted and coarsely chopped nettle and cook for 1 min. Add 2 glasses of water and salt, add 1 glass of bulgur after the water boils. After the bulgur is cooked, turn off the stove, let it rest for 10 minutes with the lid closed and serve.