Nutritionist’s Notebook: Tomatoes
BULGUR WITH TOMATOES, ASPARAGUS AND SMASHED PEAS
SF NF
Serves: 4
• 200g (1 scant cup) bulgur wheat
• 150g (1 cups) cherry tomatoes
• 30g (¼ scant cup) onions
• 1 clove garlic
• 800ml (2 ⅓ cups) water
• 150g (1 ¼ cups) asparagus
• 200g (1 ⅓ cups) garden peas
1 Start by frying the onions and garlic, for about 3 minutes.
2 Now you can add the asparagus, chopped into small pea sized pieces, and the chopped cherry tomatoes.
3 Season well with salt and pepper.
4 Cook for another 3 minutes and now you can add the bulgur.
5 Let it cook for 2 minutes, and add the water, then cover with a lid and let it simmer on low heat, for 10-15 minutes until all the water gets absorbed by the bulgur.