Heat the oil in a large saucepan and sauté the onion over medium heat with the mushrooms, peas and pumpkin 2 minutes, until the onion softens. Add the burgul and spices and stir other 2 minutes for the wheat to catch the fat well and the spices shed all its aroma
Put the heat strong and pour the broth over the salsod; When break to a boil, lower the heat to a minimum, cover the casserole and let it cook some 15 minutes. Remove from heat and add the rest of the ingredients, mixing them well before serving.
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