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Go for a double quantity, tomorrow it will also be perfect: a very quick and very tasty winter stew

It can be a real meal or an extra investment, but we like to bring a spoon and pull the pot straight out of the fridge.

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• Burgul

• stew

• Zucchini

• Mangold

• green beans

• recipe

Ines Shilat Yanai

Sunday, January 31, 2021, 6 p.m.

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Enjoy all the green of winter and put it in a quick stew with burgul (Photo: Alon Mesika)

Winter brings with it the green vegetables in full drama and they go great in a quick stew with burgul - a quick, healthy and vegan meal or an invested addition to the main side, you choose.

And if left over, you can eat the next day even without reheating.

It's still awfully tasty.

You do not have a burgul?

You can also use rice or quinoa.

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Burgul and greens stew

Recipe By: Ines Shilat Yanai, Walla!

Food

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• 20 minutes of work

• piece of cake

• 3 diners

• Israeli

• vegan

• fur

• vegetables

• Lunch

• Stews

• kosher

Looking for a quick lunch?

A burgul stew with greens is all you need (Photo: Alon Mesika)

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Ingredients

• • ½ Cupburg

  • 5 tablespoons olive oil

  • 2 cups green beans

  • 2 zucchini

  • 1 onion

  • 4 chard leaves

  • 1 teaspoon salt

  • 1 teaspoon ground chilli

  • 1 tablespoon (flat)

  • 1 teaspoon turmeric

  • ½ Buckwheat

  • 1 tablespoon

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Preparation

How to make a burgul and green stew?

• 1 Soak the burgundy in boiling water until it softens and filter off excess water.

• 2 Meanwhile, cut the coarse green beans and zucchini into cubes.

  Chop the onion and chard leaves.

• 3 In a flat pan, fry all the vegetables together in olive oil while stirring, about 7 minutes.

• 4 Add the spices and half a cup of water.

  Bring to a boil.

• 5 Add a tablespoon of sesame seeds, mix and add the burgul.

  Cook uncovered until the liquids are reduced and serve hot.

  Burgul and greens stew (Photo: Alon Mesika)

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