R\u00e9dacteur Rina<\/p>\n\n\n\n
Nombre de parts : 4
Temps de pr\u00e9paration : 20 minutes
Temps de cuisson : 40 minutes<\/p>\n\n\n\n
Ingr\u00e9dients:<\/strong> Pr\u00e9paration:<\/strong> Faites bouillir 1 l d’eau sal\u00e9e et plongez-y les l\u00e9gumes. \u00c9gouttez-les d\u00e8s la reprise de l’\u00e9bullition, mais ne jetez pas leur eau de cuisson. Faites-y cuire le boulghour pendant 6 minutes. \u00c9gouttez-le.<\/p>\n\n\n\n Dans une po\u00eale, faites revenir pendant 1 min l’\u00e9minc\u00e9 de fenouil et d’oignon, dans 1 cuiller \u00e0 soupe d’huile d’olive. Ajoutez le curry et 2 cuill\u00e8res. \u00e0 soupe de coriandre cisel\u00e9e.<\/p>\n\n\n\n Grillez les pignons \u00e0 sec dans une po\u00eale antiadh\u00e9sive. M\u00e9langez le yaourt et la cr\u00e8me. Salez et poivre. Huilez un plat \u00e0 gratin. \u00c9talez-y le m\u00e9lange de c\u00e9r\u00e9ales et de l\u00e9gumes, puis recouvrez de cr\u00e8me au yaourt. Dressage :<\/strong> R\u00e9dacteur Rina Nombre de parts : 4Temps de pr\u00e9paration : 20 minutesTemps de cuisson : 40 minutes Ingr\u00e9dients:600 g de bulbes de fenouil1 oignon doux (100 g)1 petit bouquet de coriandre150 g de boulghour (bl\u00e9 concass\u00e9)3 cuillers \u00e0 soupe de … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[29],"tags":[],"class_list":["post-5947","post","type-post","status-publish","format-standard","hentry","category-legumes-salades"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5947","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=5947"}],"version-history":[{"count":2,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5947\/revisions"}],"predecessor-version":[{"id":5949,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5947\/revisions\/5949"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=5947"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=5947"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=5947"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
600 g de bulbes de fenouil
1 oignon doux (100 g)
1 petit bouquet de coriandre
150 g de boulghour (bl\u00e9 concass\u00e9)
3 cuillers \u00e0 soupe de pignons
4 cuillers \u00e0 soupe de yaourt velout\u00e9
10 cl de cr\u00e8me fra\u00eeche \u00e9paisse
2 cuill\u00e8res \u00e0 soupe d’huile d’olive
1 cuill\u00e8re \u00e0 soupe de curry
sel, poivre<\/p>\n\n\n\n
Pr\u00e9chauffez le four \u00e0 th. 7 (210\u00b0 C). \u00c9mincez tr\u00e8s finement les fenouils et l’oignon.<\/p>\n\n\n\n
R\u00e9unissez le boulghour au fenouil et \u00e0 l’oignon.<\/p>\n\n\n\n
\u00c9parpillez les pignons par-dessus. Faites gratiner 20 minutes au four.<\/p>\n\n\n\n
Servez sans attendre.<\/p>\n","protected":false},"excerpt":{"rendered":"