Bulgar wheat risotto

July 5, 2012 11:22 am Published by 2 Comments


The organic bulgar wheat comes from Turkey and France: It is wholewheat that has been partially cooked, dried and cracked which means that it cooks quite quickly in around 10 to 15 minutes. Bulghar can be added to many dishes to thicken them and to provide texture and flavour, or cooked in stock and served as an alternative to rice, pasta or potatoes. This risotto recipe works really well with grilled chicken or lamb chops; it also makes a good light lunchtime meal, and can be microwaved as well.



Melt the butter in a non-stick pan, and saute the onion, garlic and pepper until they are just changing colour. Add the bulgar wheat and stir to cover it with the butter and onion mixture. Add sufficient stock to cover the bulgar wheat by about 2.5cm. Bring to the boil, add the salt, cover the pan, lower the heat and cook for a further 10 minutes stirring occasionally. By this point, the bulghar wheat should be cooked and the stock absorbed. If it dries out during cooking, add more stock as required.

This is an easy and quick tea-time dish that makes a good change from plain rice. It is quicker to prepare, but does need a little input.

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This post was written by Sue


  • David Drummond says:

    How many does this recipe serve?

    • Yzanne says:

      Hi David,

      You’ve done a great job of finding one of our very oldest recipes there! The person who wrote it has moved on, so I’m going to take a guess. Personally, I’m very greedy with bulgar wheat; if I was making this recipe, I’d expect it to serve 2 people. Give it a go and tell me what you think. Leftovers are always, of course, a bonus.

      Best wishes,

      Yzanne Mackay
      Writer and Editor
      Naturally Good Food

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