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Homepage Recipes Bulgur Kashotto with White Beans, Bell Pepper, Zucchini, and Spinach

Bulgur Kashotto with White Beans, Bell Pepper, Zucchini, and Spinach

Preparation steps

Na głębokiej patelni (takiej z pokrywą) lub w szerokim garnku, na maśle i oliwie zeszklić pokrojoną w kosteczkę cebulę. Dodać rozgniecione ząbki czosnku i chwilę razem podsmażyć.Dodać pokrojoną w kostkę paprykę i mieszając co chwilę smażyć przez około 2 minuty.Wsypać suchą kaszę bulgur i podsmażać przez ok. 1 minutę mieszając. Dodać słodką paprykę w proszku, kurkumę oraz kumin.Wlać gorący bulion i zagotować, dodać fasolkę z puszki wraz z zalewą, pomidory z puszki, wymieszać i całość zagotować na dużym ogniu. Doprawić solą i pieprzem.Przykryć pokrywą, zmniejszyć ogień i gotować przez 15 minut, w międzyczasie po 10 minutach gotowania dodać cukinię pokrojoną w słupki lub kosteczkę, wymieszać, przykryć i dalej gotować przez ostatnie 5 minut.Dodać sos ostrygowy i ciągle mieszając zagotować. Następnie dodać szpinak, wymieszać i podgrzewać przez chwilę aż zwiędnie. Można podawać samodzielnie lub z poniższymi dodatkami. Uwaga! Liczba porcji powstałych z przepisu: 2. Pozostałe porcje możesz użyć w kolejnych dniach, dzięki czemu nie musisz gotować codziennie .
Preparation time
Minutes
Number of portions
2
Degree of flatness
1 / 5
Allergens
Tomato, Sulphites, Latex-Fruit Syndrome, Legumes, Celery, Mustard, Yeast, Paprika, Vitamin C (Ascorbic acid), Zucchini, Wheat, Onion, Oxalates, Birch Pollen-Related Oral Allergy Syndrome, Histamine, Milk, Lactose, Garlic, Olive, Cumin, Mugwort-Celery-Spice Syndrome, Salicylates
Occasions
-
Types
-
Glycemic Index
0
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

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Number of servings 1 × Can (260 g)
Weight 260 g
Canned Tomatoes
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Number of servings 1 × Can (200 g)
Weight 200 g
Canned White Beans
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Number of servings 250 × Gram (1 ml)
Weight 250 ml
Vegetable Broth
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Number of servings 1 × Piece (200 g)
Weight 200 g
Red Bell Pepper
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Number of servings 0.33 × Piece (600 g)
Weight 198 g
Zucchini
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Number of servings 100 × Gram (1 g)
Weight 100 g
Bulgur
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Number of servings 0.5 × Piece (170 g)
Weight 85 g
Onion
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Number of servings 2 × Handfull (25 g)
Weight 50 g
Fresh Spinach
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Number of servings 1 × Tablespoon (20 g)
Weight 20 g
Butter
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Number of servings 2 × Tooth (5 g)
Weight 10 g
Garlic
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Number of servings 1 × Tablespoon (10 g)
Weight 10 g
Olive Oil
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Number of servings 2 × Teaspoon (3 g)
Weight 6 g
Ground Sweet Paprika
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Number of servings 0.5 × Teaspoon (0.0769231 g)
Weight 0.03846155 g
Cumin
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Number of servings 0.5 × Teaspoon (2 g)
Weight 1 g
Turmeric

Nutritional composition for only 1 (one) portion of the recipe

Proteins 20%
19.79g / 80.61 g
Fats 30%
15.84g / 53.74 g
Carbohydrates 50%
65.74g / 89.57 g
Kcal
484.66Kcal / 1612.27 Kcal

Nutritional composition for all portions of the recipe

Proteins 20%
39.57g / 80.61 g
Fats 30%
31.68g / 53.74 g
Carbohydrates 50%
131.48g / 89.57 g
Kcal
969.32Kcal / 1612.27 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is Polish. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.