Can I ask what are your thoughts
on bulgar wheat — would you eat it or avoid it?
Not exact matches
I actually made a very similar dish yesterday,
bulgar wheat with pesto mixed through and roasted veggies (and maybe some cheeky halloumi
on top) hehe!
Traditionally made with
bulgar wheat and quite a bit of olive oil, I wanted to share a healthier spin
on the classic.
Tip the
bulgar wheat (or alternately couscous - see headnote) into the pan (
on top of the onions you just sauteed), pour in the stock, and season.
Layer the different components in a broad, shallow bowl: tip in the
bulgar wheat, sprinkle
on half the mint, then the tomatoes, then the rest of the mint.
The slip - ups come from unexpected sources: sauces, whether
on a steak or out of a jar; curries laden with sugar and yoghurt; even tabbouleh (it's the
bulgar wheat).
Serve with lemon wedges and eat with flat breads, cous cous,
bulgar wheat or quinoa... with a little rocket
on the side!