A healthy carb with low fat and decent protein… you really can make bulgur wheat into anything you want!
I discovered bulgur wheat when I lived in Cyprus, we would boil vegetable stock or water with tomato passata added, then add the bulgur wheat, bring back to the boil then remove from the heat and cover with a lid or tea towels until the grains absorbed all of the water.
This recipe in the picture consists of Quorn Chorizo fried in coconut oil along with garlic and onion and then courgette chopped really small so it cooked quickly. I then added frozen peas and added the ingredients to the boiling water then cooked the bulgur wheat as above.
If all of the water doesn’t absorb either add more wheat or return the pan on a low heat to the hob until the water absorbs. If it’s too dry, simply add more water.
You really can add anything you like to make a great flavoursome meal! It keeps for a few days in an airtight tub in the fridge so great for packed lunches.
In the picture you’ll see some white stuff….I like my bulgur wheat with Tzatziki, the Greek dip made from yogurt, garlic and mint. I also threw some tomatoes in and sprinkled with Chia seeds.