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Bulgur con Chucrut y Salsa de espárragos

20/04/2016 | Updated: 30/04/2020 20/04/2016
Bulgur con Chucrut y Salsa de espárragos

14

Ingredientes (para 4 personas):
500gr de bulgur de MIMASA 1 manojo de espárragos Pasta Umeboshi de MIMASA Cebollas 1/2 hoja de alga nori de MIMASA Chucrut Rábanos
Preparación:
Cocer el bulgur unos 20 minutos (1parte de bulgur por 2 de agua). Una vez hecho, cambiarlo inmediatamente a un recipiente y lo reservamos. Lavar y cortar los espárragos. Cortar las cebollas a medias lunas y hacer un salteado con ambos, añadiendo alga nori tostada a trozos. Triturar con la batidora y añadir un poco de pasta de umeboshi al gusto. Mezclar el bulgur con el chucrut y poner la salsa de esparrágos encima. Se puede adornar el plato con flores de rabanitos. Receta cedida por Agnès Pérez

Especificaciones

Apto para diabéticos. Uso moderado.
Apto para intolerantes a la lactosa
Apto para alérgicos a frutos secos
Dificultad: fácil Preparación: 30 min Cocción: 20 min

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