Dilly bulghur salad with fennel and leek

Delight in the fresh taste of dill-infused bulgur salad with crisp fennel and fragrant leek. A culinary masterpiece bursting with flavors.

Ingredients:

• 2 tablespoons butter
• 1 small onion, diced
• 1 bulb of fennel, cut into 1/4 inch thick matchsticks
• 2 leeks, halved and cut into 1/4 inch strips
• 1 cup fine bulghur
• 1 1/4 cups water
• 1/4 cup crumbled feta
• 1/3 cup finely chopped dill

Instructions:

1. Heat the butter in a medium saute pan over medium heat. Cook the onion until it becomes soft and see-through, which should take around 5 minutes. After that, add the fennel and leeks. Increase the heat to medium-high and cook until the leek and fennel pieces just start turning brown, approximately 10 to 15 minutes.
2. Incorporate the bulghur into the pan and mix it well. Pour in the water, stir to mix everything, cover the pan, and reduce the heat to medium-low. Let it cook for roughly 10 minutes until the water is fully absorbed. Remember to stir a few times during the cooking process and scrape off any bits stuck to the bottom of the pan.
3. Once ready, remove the pan from the heat and blend in the dill and fennel. You can serve this dish either warm or at room temperature.

Summary:

• Calories: 992 kcal
• Fat: 34 g
• Protein: 29 g
• Carbs: 157 g
• Potassium: 2017 mg
• Magnesium: 339 mg