1 sweet green bell pepper (chopped as small cubes)
1 pinch of dill (finely chopped)
1 coffee spoon of butter
1 teaspoon of salt
2 glasses of hot water
1 Put olive oil and butter into a broad and shallow pan. When melt, add the onions, red capia peppers and green bell peppers and sauté them. Then, add Extra Extra Coarse Bulgur.
2 Add salt and boiled mushrooms. Leave bulgur for cooking for 15 minutes under low heat until bulgur almost absorbed water.
3You may serve your bulgur pilaf after letting it rest for 20 minutes. Bon appetite.
4You may boil the mushrooms for 5 minutes in lemon water after dividing mushrooms into four to protect their whiteness.
*Made with Duru Bulgur