Wobbler
New Member
What a grain. You can find it in health stores (but don't let that put you off)and those deadly food shops where foreigners work. Shits on quiona.
I followed this recipe today. It happens to be vegan.
Any other fans? Any other recipes, I have a big bag of the stuff.
I followed this recipe today. It happens to be vegan.
http://www.guardian.co.uk/lifeandstyle/2003/oct/12/foodanddrink.shopping1Nigel Slater said:Bulgur wheat with aubergines and mint
Bulgur is one of those mild, warming grains that soothes and satisfies. I value it for its nubbly texture and nutty flavour. This, to me, is supper, but others may like to use it aside something else such as grilled chicken or a gravy-rich stew.
serves 2 with seconds
olive oil - 6 tbs
a small onion
a bay leaf
aubergines - 2 small ones
garlic - 2 large cloves
bulgur wheat - 225g
vegetable stock - 500ml
tomatoes - 4
pine kernels - 3 tbs, toasted
mint - 15-20 leaves
Warm the olive oil in a shallow pan, peel and finely slice the onion and let it cook slowly in the oil with the bay leaf. When the onion is soft and pale gold, add the aubergine, cut into 3cm pieces, and the peeled and chopped garlic. Let the aubergine cook, adding more oil if necessary, until it is golden and soft. Pour in the bulgur wheat and the vegetable stock. Bring to the boil, then leave to simmer gently for 15-20 minutes till the wheat is tender and almost dry. Halfway through cooking roughly chop the tomatoes and add them, then, once the wheat is cooked (it should still be nubbly and have some bite), stir in the toasted pine kernels and chopped mint leaves. Check the seasoning; it will need both salt and pepper.
Any other fans? Any other recipes, I have a big bag of the stuff.