Foxtail Lily with Olive Oil
- By Dr. Saadet TUĞRUL AY, BFN Turkey
INGREDIENTS
500g of foxtail lily
1 onion, finely chopped
1 cup spoon rice or bulgur
1-2 tomatoes, cubed
1 tbsp tomato paste (optional)
1 tsp salt
3-4 tbsp olive oil
Lemon
Wash and cut the foxtail lily into diagonal pieces. Sauté the chopped onions in the olive oil for 2 minutes. Add cubed tomato and tomato paste and continue to sauté. Add the chopped foxtail lily and salt to the pot. Cook on a low heat for 10 minutes, Add rice or bulgur and a bit of water and continue to cook until the rice or bulgur become soft. If desired serve with a squeeze of fresh lemon.
The amount of rice or bulgur can be reduced or increased to the amount desired.
