This light, nourishing pilaf combines finely chopped green chard leaves with bulgur cooked in olive oil. With its emphasis on vegetables, it is a suitable choice for a light evening meal.
Heat the olive oil in a saucepan and sauté the onion until lightly golden. Add the diced tomatoes and chard stalks and sauté for another 5 minutes.
Add the rinsed bulgur and sauté for 2–3 minutes, stirring.
Add the hot water, salt and black pepper and bring to the boil. Cover and cook over low heat for 12 minutes.
Scatter the finely chopped chard leaves over the pilaf. Cover and cook for another 5 minutes.
Remove from the heat and leave to rest for 8–10 minutes, then stir and serve.
Important: separate the chard stalks from the leaves and chop them separately. The stalks need longer to cook. Allergen: contains wheat (gluten).
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