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.
ogether then cover and chill for 20-30 mins. Meanwhile, heat
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 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.
Bring the bulgur wheat to a boil in 3/
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.
n medium heat. Cook onion for 7 mins, or until soft
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.
xtra virgin olive oil. Bake for 25 mins, or until browned
b>for 10 mins, or until just soft.
Meanwhile, cover bulgur wheat with
Place bulgur in a heat-proof bowl
n the olive oil stirring for about 5 minutes or until
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.
ixture. Cover; refrigerate for 30 mins.
Meanwhile, for the pilaf, heat
ins, then add the bulgur and fry for 2 mins. Add the
arge bowl. Cover and chill for 3 hours, or overnight to
Heat the oil in a non stick saucepan and fry the onion, garlic and spices for 1 minute, stirring.
Stir in the bulgur wheat and cook, stirring, for about 2 minutes, until lightly browned.
Add the stock, mushrooms and lentils.
Simmer over gentle heat for 25-30 minutes, until the bulgur and lentils are tender and the liquid is absorbed.
Season to taste with salt and pepper.
Place bulgur in a bowl and cover with water. Let stand for 10