July 5, 2012 11:22 am 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.
- 125g butter
- medium onion, finely chopped
- clove of garlic, finely chopped
- chilli pepper (optional, to taste)
- 250g bulgar wheat
- 450ml vegetable or chicken stock
- pinch of sea salt to taste
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.Tags: bulgar wheat, mail order
This post was written by Sue