Place bulgur wheat in a glass bowl. Add
o a boil. Add the bulgur wheat, remove the saucepan from the
Cook the bulgur wheat according to the package instructions.
n remaining stock and the bulgur wheat. Bring to a boil then
Cook bulgur wheat in boiling salted water for 10 mins. Drain. Add lemon juice, herbs, cumin and 2 tbsp oil. Season.
Meanwhile, heat remaining oil in a frying pan. Saute zucchini and carrots for 4 mins. Season. Add to bulgur wheat and toss to combine. Serve.
Cook bulgur wheat in boiling water following package instructions. Drain then rinse under cold water and drain again. Set aside.
Heat 1 tbsp oil in a frying pan and saute carrot over medium heat for 6-7 mins until golden and almost tender. Add halloumi and saute for 2-3 mins. Add tomatoes and saute for 1 min.
To serve, mix remaining oil with mustard, parsley and lemon juice and toss with bulgur wheat. Season then top with vegetables and arugula.
Cook the bulgur wheat according to the package instructions. Heat 1 tbsp oil in a saucepan and saute all the green onions for 2 mins. Add the rhubarb, stock, bay leaves and allspice. Simmer for 5 mins.
Meanwhile, heat 3 1/3 tbsp oil in a frying pan and saute the rhubarb skin until softened. Remove from the pan and drain on paper towels.
Remove the bay leaves and allspice from the soup. Drain the bulgur wheat and add to the soup. Ladle into bowls and garnish with rhubarb skin.
Bring the bulgur wheat to a boil in 3/
Place bulgur in a heat-proof bowl
Heat the oil in a frying pan and saute the tomatoes until softened. Remove and set aside. Add the mushrooms to the pan and fry until browned. Add the onions and garlic and fry for 2 mins. Add the bulgur wheat, stock, wine and cream, bring to a boil and simmer over a low heat for 10 mins.
Fold the cheese, arugula and tomatoes into the risotto. Season with salt and white pepper. Sprinkle over the parsley and serve garnished with shaved pecorino.
ust soft.
Meanwhile, cover bulgur wheat with cold water. Let stand
cumin, red pepper flakes and bulgur wheat. Cook for 2-3 mins
nd softened.
Meanwhile, cover bulgur wheat with 1 cup boiling water
n the vegetable stock and bulgur wheat and bring to the boil
Place bulgur wheat in a container, and cover with boiling water to a level of 1/2in above the bulgur wheat.
Cover the container and leave for 8 minutes.
Stir through all of the remaining ingredients and season to taste.
Serve hot or cold.
Pour boiling water over raw bulgur wheat or cracked wheat. Let stand 2 hours or until wheat is fluffy.
Drain well.
Mix with chickpeas, parsley, mint, scallions or onion, salt, tomatoes, lemon juice and oil.
Chill at least 1 hour.
Serve on lettuce. Serves 6 to 8.
Cover bulgur wheat with cold water in a
r until soft. Stir in bulgur wheat, 1 1/2 cups water
mins, then add the bulgur and fry for 2 mins
Mix bulgur and water and set aside for 30 minutes, until all of the water is absorbed. (There is a special kind of bulghur used in Turkish Kisir, but any bulgur or cracked wheat that can be prepared in this way will work).
Add remaining ingredients, adding the red pepper paste last. (Trader Joe's makes Red Pepper Spread with Eggplant and Garlic, which works pretty well. The Turkish spread is called Ajvar (Ayvar/Hayvar/Havyar), and it is much more spicy).
Refrigerate and serve cold.