Ingredients
- Onion1 mediumfinely chopped
- celery1 stalkfinely chopped
- clove garlic1 mediumminced
- 1 tsp
- peeled2 cupsdiced all-purpose potatoes ( 1/2-inch pieces)
- 1 cup
- 1 1/2 tsp
- 2 cups
- 1/2 tsp
- 4 tsp
Method
1
Heat olive oil in a large skillet over medium heat. Add the chopped onion, celery, and minced garlic, stirring occasionally until softened and fragrant, about 3-4 minutes.
2
Stir in the paprika and cook for 30 seconds to toast the spice and release its flavors.
3
Add the diced potatoes to the skillet and stir to coat with the oil and aromatics. Cook for 5 minutes, stirring occasionally.
5 minutes
4
Pour in the uncooked bulgur and stir well to combine with the vegetables. Toast the bulgur for 1-2 minutes to lightly brown it.
5
Add the low-sodium vegetable broth and soy sauce or tamari, stirring to combine. Bring the mixture to a gentle boil.
6
Reduce heat to low, cover the skillet with a lid, and simmer for 12-15 minutes until the bulgur is tender and the liquid is absorbed.
14 minutes
7
Remove from heat and let it rest covered for 2 minutes. Season with salt and adjust seasonings to taste, then fluff with a fork before serving.