• 2 cups bulgur wheat
  • 1/4 cup sundried tomatoes
  • 1/2 cup dried parsley
  • 1/4 cup dried mint
  • 1/2 teaspoon sea salt
  • 1/4 cup dried green onions
  • 4 cups Water
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • Layer the dry ingredients in the jar in the order listed.
  • Place all of the jarred ingredients into the Instant Pot. Add 4 cups of vegetable broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Select the Rice function and Pressure Cook or Manual on Low for 12 minutes. Use manual pressure release.
  • Stir in the lemon juice and olive oil.
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