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Bulgar wheat wonder
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Location: Blogs Baby Luke goes Bananas! |
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| Posted by: CeciliaC |
Friday, April 28, 2006 |
I've never really gotten into couscous – not sure why. But having discovered its bigger grained cousin bulgar wheat, I'll probably give it another go. Because I love bulgar wheat. As I said, the size of the grains are bigger, and texture is so important in food. I made up a bulgar wheat salad to go with some spare ribs we had the other night. For two people: Put 100gr of bulgar wheat in a pot with 600 ml of water and a chicken stock cube, cook until you think the consistency is right, 10–15 mins. Meanwhile chop an onion and fry it lightly in some olive oil. Add some chopped up ripe and red tomatoes, but only warm through, don't cook, they'll go to mush. When the bulgar wheat is done, add it to the frying pan along with a handful of chopped parsley and a handful of chopped fresh mint, the juice of half a lemon, salt and pepper. I think this dish would taste good at any temperature, it's really nice and fresh – the mint really makes it!
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