I sliced the leek stalks, broccoli and a packet of a kind of mushrooms, then I fried it with some curry, the dark miso and just a little splash of vinegar. Having done that I added half the vegetable juice (bought in the store, made from different kinds of vegetables), water and bulgur (half as much bulgur as liquid) and let it simmer for 10 minutes or so.

This is not really a recipe, as much as a trick I just found out which turned out so good that I thought I'd tell you about it. I normally don't make an improvised dish twice, but the basic idea works great here. Bear with me - you know I like to preface these things with a story ;0)

It seems that my mode of cooking comes and goes in fads and now what I'm doing a lot is frying up some veggies with some sort of spice or something, then add a sort of liquid and either rice or bulgur and let it simmer until the rice or bulgur is done... fair and good, but today I tried something interesting which was really good.

It may not sound like much, but it was actually very good, thought I'll try adding more curry next time, but the vegetable juice really gave the bulgur something extra.

Just felt like sharing, in case someone finds the idea useful :0)