2 Cups of vegetable or chicken stock
2 ½ Cups of vegetables, use spinach, broccoli, zucchini, carrots, kale, silver beet.
1 Cup of dry bulgur
½ tsp thyme
Salt to taste
Place bulgur in a heatproof serving bowl. Pour stock over vegetables over bulgur, sprinkle with thyme or another herb of your choice.
Cover and let sit until most of the water has been absorbed and the bulgur is soft.
Pour off excess water and fluff with fork.
Garnish with some sprouts.
In a saucepan bring the stock to the boil, add vegetables and salt if using, simmer for a few minutes; this depends on the vegetable combination you use.