I cooked the rice and bulgur a day before, I mixed them and I’ve used half of it for a meal. The bulgur has to be soaked in boiling water for 30 minutes and the rice needs around 20 minutes to cook. The other half I’ve saved it for the following day.
Ingredients for 2 servings of Courgette on a bed of bulgur and rice:
– 300g boiled rice and bulgur
– 1 courgette
– 1 can plum tomatoes
– 4 spoons of tahini
– 2 teaspoons of chilli oil
Put 2 pans on the hob with a couple of spoons of oil in each pan. While waiting for the pans to get hot enough, sliced the courgette. In one pan shallow fry the courgette at a medium heat and on the other pan shallow fry the rice.
For the tomato sauce mixed can of plum tomatoes in the blender. Put it in another pan at high heat. When it started to boil, add a teaspoon of mustard and spices. Add the spices in the rice.
Having everything on the hob makes it so easy: stir the rice, flip the courgette and so on. Also, everything will be hot at the same time. In 10-12 minutes the courgette are done, depends how thick are the slices. The rice was hot and the tomato sauce was ready as well.
I’ve plated up: rice, the courgette on top, I’ve added 2 spoons of tahini and 1 teaspoon of homemade chilli oil and that was it. It’s so easy and fast, it tasted great and it looked beautiful.
The chilli oil must be made in advance, as the oil needs time to infuse. Mix the oil and chilli flakes in a jar and use it after at least a few hours. It can be used within a month or even more.