Preparation : 15 minutes
Cooking : 15 minutes
250g of bulgur
12 Agen prunes
1 white onion
2 tablespoons of oil
150g of creamy Gorgonzola
1 half glass of dry white wine
1 vegetable stock cube
80g of chopped walnuts
1 bunch of parsley, chopped
700 ml of water
- Finely chop the onion and sweat it with the oil and the bulgur in a frying pan for 2 minutes.
Deglaze with the white wine and reduce.
Add the water and the stock cube, and cook the bulgur as you would a pilaf.
Once cooked, add the diced Gorgonzola, the prunes and the walnuts.
Sprinkle the chopped parsley over the top.
Serve with a green salad or as a side dish for red meat.
3. Plating: In a soup plate for a main course or on the side of meat or fish.