Do you have any ideas for meals with Bulgar Wheat?

Question

bought some this week and would like some ideas if you bae any would be greatly appreciated

Answer 1

If your a meat eater its lovely with some beef or lamb.also bulghur can be quite dry so this recipe can help.

chop some onions up in the pan your going to cook the bulghur in. then when they are soft add some meat of your choice.quickly add some water to the mixture to like your going to boil the meat.this will kepp it tender, when its cook drain most of the water out and add in your bulghur wheat and mix it all in together. then add a huge massive dollop of tomato puree,trust me on this, then when its all mixed together add in the water. usually its double water to bulghur im never sure, i just do it so the water covers the bulghur and if i see it evaporating to quickly i add a little more. you may add a chicken stock cube and salt to taste, mmmmmmmm trust me so nice

dont forget the plain greek style yoghurt. the true way to eat any rice. trust me on this too. i hope u try this recipe, coz it is nice.  

Answer 2

Egg and Beansprout Risotto (Bulgar Wheat) Ingredients

4 lg Eggs  400 g Canned premium chopped  

1 lg Onion; finely sliced  450 ml Vegetable stock made with a  

1 Green pepper; deseeded and  200 g Beansprouts  

2 tb Vegetable oil  4 tb Satay stir-fry sauce  

125 g Mushrooms; sliced  Salt and freshly ground  

225 g Cracked (bulgar) wheat  Fresh coriander leaves to  

Instructions for Egg and Beansprout Risotto (Bulgar Wheat)

1. Place the eggs in pan of cold water, bring to the boil and simmer for 7 minutes until hard-boiled. Drain, crack the shells immediately, then keep under running cold water until cool. Leave in a bowl until required. 2. Cook the onion and pepper in the oil in a large frying pan for 3-4 minutes until they are soft. Add the mushrooms and cracked wheat, stir everything well, then add the chopped tomatoes and the vegetable stock. 3. Bring to the boil, then simmer for 10 minutes until the wheat is nicely puffed up and the stock has almost all been absorbed. 4. Meanwhile, shell the eggs, roughly chop three and cut the remaining one into quarters and set aside. 5. Add the chopped eggs to the wheat mixture and satay sauce and heat for 2-3 minutes. 6. Season well with salt and pepper, then turn the risotto into a warmed serving dish and garnish with the remaining egg and some fresh coriander leaves, if using. NOTES : This ?risotto? is actually made with bulgar, or cracked wheat, which cooks much more quickly than rice. For extra crunch you could always add a handful of dry-roasted peanuts just before serving. It makes a tasty but economical lunch or supper dish

Bulgar Wheat Pilaf Ingredients

sm Amount water or broth  1 md Onion; sliced  

2 Ribs celery; sliced  2 c Vegetarian broth  

1/3 lb Mushrooms; sliced  1 1/4 c Bulgar wheat

Sautee in small amount of broth or water the celery, mushrooms and onion. Add 2 cups vegetarian broth, bring to a boil. Add 1 1/4 cup bulgar wheat, return to a boil, cover and remove from heat. Let stand for about 30 minutes, or until liquid is absorbed. For variations, add some coked lentils or any frsh or frozen veggies you like

Answer 3

try the link to the BBC site and forward slash food.

Enter the item in their search page and you'll get several recipes especially from previous shows like The Saturday Kitchen.

Answer 4

I love red peppers stuffed with bulgur--cook the bulgur in vegetable broth, and mix with sliced scallions, celery, shredded carrots, salt, pepper, and a little cumin. Place the stuffed peppers in the oven at 325 for 30 minutes and enjoy!