Name: Bulgur (Dalia) Aglio e Olio with Mushrooms recipe by Parinaaz Marolia at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 150 gms (1/2 cup dalia i.e. bulgur or broken wheat); 2 tsps SPRIG's 7 in 1 Multi purpose Italian Spice Blend; 100 gms white button mushrooms (Cleaned and thinly sliced); 4 tsps Olive oil; 7-8 garlic pods (crushed); 2 tsps fresh herbs of choice (I used rosemary); 1/2 tsp chili flakes

ABOUT Bulgur (Dalia) Aglio e Olio with Mushrooms RECIPE

Aglio E Olio (meaning garlic and olive oil) is a popular recipe from Italy, here carb laden spaghetti is replaced with fiber rich, nutrient rich and delicious Dalia or Bulgur wheat, to retain your Italian experience minus the guilt!

Ingredients Serving: 2

150 gms (1/2 cup dalia i.e. bulgur or broken wheat)
2 tsps SPRIG's 7 in 1 Multi purpose Italian Spice Blend
100 gms white button mushrooms (Cleaned and thinly sliced)
4 tsps Olive oil
7-8 garlic pods (crushed)
2 tsps fresh herbs of choice (I used rosemary)
1/2 tsp chili flakes

Instructions

Soak the dalia for 30 mins in a little water, then rinse it off and pressure cook it for 3 whistles, turn off the heat and set aside, drain off the excess water if any. Set aside.
Next heat 2 tsps of the olive oil in a wok (kadhai), once hot add in the thinly sliced mushrooms and saute on medium high flame till the mushrooms are golden brown in colour and cooked through, remove them into a container and set aside.
Now add in the remaining 2 tsps of the oil to your wok again and add in the crushed garlic to the oil while its still cool, let the garlic flavour infuse into the oil on a very low flame.
once the garlic turns very slightly golden add in the pre-cooked Bulgur i.e. Dalia and toss well with the oil, making sure that all the grains have been coated well with the oil.
Now add in 2 tsps of SPRIG's 7 in 1 Multi purpose Italian Spice Blend along with the cooked mushrooms, mix well.
Add in freshly crushed herb's mix well, at this point switch off the flame and cover your wok with a lid, allow all the flavours to infuse well for 5 to 10 mins.
Remove into a serving dish and garnish with chili flakes and more fresh herbs.
Serve hot!

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