This makes for such a hearty weekend brunch. Bulgur rice is a healthier and a more nutritional substitute to rice or couscous. I love it’s texture and nutty taste and it goes very well with any mix of vegetables.
You may notice the quantity of the ingredients for the bulgur rice is quite large, that’s because I wanted to make quite a big portion and have some left over for later. But the portions will probably be enough for a family of 3. Just reduce or increase the quantities according to your preference if you wish.
Ingredients: 1 egg, 1.5 cups bulgar rice. 1 red pepper diced. 1/2 a large aubergine diced. 1/4 of a large cauliflower diced. 2 tbs dried pomegranate seeds. Green leaves or lettuce of your choice. Some fresh coriander chopped. Few halloumi cheese slices. 2 tbs apple cider vinegar.
Boil the bulgur until cooked. In a separate pan, cook the the vegetables in some olive oil. I prefer not to cook my vegetables completely, I only half cook them to maintain a bit of crunchiness. Whilst the vegetables are cooking poach your egg for a minute or 2, I like mine runny!
Add the bulgur, pomegranate seeds and apple cider vinegar to the veg and stir everything together. Season with sea salt, black peeper, dried and fresh coriander.
To serve, scoop up some of the bulgur and veg mix on a plate then place the lettuce leaves then the egg on top. Place some halloumi cheese on the side to nibble on. Sprinkle some dried oregano on top. Poke the egg yolk in the middle to let it ooze out …mmmmm love it!! Enjoy with your cup of tea or coffee!