Bulgar Wheat

apple_mint

I cook mine in Marigold Boullion stock and serve instead of pototoes or pasta.

Anastacia

We cook it with chicken stock or the extra liquid from a stew. We cook it slowly on a really low heat so that it doesnt stick or burn but sucks up all the liquid & fluffs up nicely.
We have it at least once a week. They use it instead of rice where OH comes from so uit saves the weekly battle of how the rice is cooked. Defintiely everyones favourite carb aorund here.

jennyjelly

Cook it as everybody here has suggested, but try mixing it half and half with millet seeds, it's much more interesting that way.

(not the ones on stalks you get for budgies, you can buy them in bags in health food shops but basically its the same thing!)

xredwebx

Hi All,

I've got a packet of bulger wheat and haven't a clue what to do with it

I have just cooked a batch in water and a veg stock cube but dunno what to do with it now. any ideas?

Pink.

Hi xredwebx,

There's an earlier thread about bulgar wheat that may help so I've added your post to it to keep all the replies together.

Pink

recovering_spendaholic

I bought some of this the other week and cooked it according to the packet instructions, but then decanted the remainder into a storage jar and threw away the packet and now I can't remember how much water to bulghur wheat! Can anyone tell me - do you put twice as much water and then let it absorb? I don't know why I can't remember - I do remember that is was nice mixed with roast veg and chicken though!

Pink.

Hi recovering spendaholic,

Here are some cooking directions for bulgar wheat that should help.

I'll add your post to the main bulgar wheat thread as your question may help others.

Pink

morganlefay

I have decided that we WILL eat less meat and last night I tried a lovely-sounding recipe for a bulgar wheat salad with feta and mint and lovely things. But the recipe I used told me to boil it for 10 mins and then let it stand for 20. I did that but it was all wet and soggy and not at all nice. But there are other recipes which say just pour boiling water/stock on it and leave it to swell up. It was a new packet from waitrose so I know it was fresh, but mine was really nasty compared with other lovely salads I've had it in. Please can someone tell me a foolproof way of cooking it so it has a bit of crunch and isn't a soggy mess with no taste ? I would be so grateful...

7_week_wonder

Hi! I've tried the bulgar wheat, feta and mint salad you mentioned and it is gorgeous. To "cook" the bulgar wheat I just put it in a heat proof bowl, add a teaspoon of cumin powder (strictly optional!) and then pour on enough boiling water from the kettle just to cover the grains. I put a lid on top (usually a dinner plate) of the bowl, and toddle off to do something else for at least 10 minutes. Then when I come back I just flake up the grains and it is ready to go. HTH

pigpen

175g-200g bulgar wheat (6/7 oz)
1 tsp salt
35-0ml/12floz boiling water

Put the bulgar in a bowl, add the salt and then add the water.

Fork through to mix it up. Leave it to soak in for 15-20 minutes.

in the meantime make the dressing

50ml/2floz olive oil (I use sunflower!)
50ml/2floz lemon juice
2 tbsps fresh mint
4 tbsps fresh parsley
2 gloves garlic crushed

mix all of that together.
If I am splashing out I use fresh lemons which makes it taste really really gorgeous!
I have used dry herbs too but obviously fresh is best!

When the bulgar has absorbed all of the water mix the dressing in with the bulgar,
fork it through and then leave it in the fridge for a MINIMUM of 2 hours. Any less and it doesn't taste right.
I usually do mine overnight just becuase I like to make sure that the dressing has been fully absorbed
and the tastes matured!!

After 2 hours chop the following into as small a pieces as you are happy with!!

450g/1lb tomatoes
1/2 cucumber
3-4 spring onions.

Mix it in with the bulgar mixture, add some pretty parsley on top and serve!!

It goes LOVELY with crusty bread, olives and middle eastern/tapas style food.

it also goes very nicely with chicken.