Bulgur with herbs and mushrooms

1. Stage

Chop the mushrooms and fry until tender in heated vegetable oil (2 tablespoons).

2. Stage

Do not overcook the mushrooms, or you will overcook them.

3. Stage

Finely chop onion and carrot and fry in 1 tbsp. vegetable oil.

4. Stage

Measure 250 grams of bulgur.

5. Stage

Pour it into the roasted vegetables.

6. Stage

Add the garlic, stir and fry for a minute.

7. Stage

Pour water to the bulgur (ratio 1:2), salt to taste and cook under a lid over low heat until tender (10-15 minutes).

8. Stage

Bulgur should absorb all the water and become soft.

9. Stage

Add chopped greens (I have cilantro and parsley) to the bulgur and stir.