This was a normal risotto but made using bulgar wheat instead of rice. I started by frying some diced chicken for a few minutes then adding stock and poaching gently for about an hour. I normally wouldn't cook the chicken for this long if it was going to be cooked further in a risotto but it had gone a couple of days past its best-before date so we decided to play it safe.
After removing the chicken and pouring the stock into a jug to reserve it, I fried some finely diced pepper and onion, before adding some finely chopped garlic and a few flakes of dried chilli. I added the bulgar wheat (I can't remember the exact amount - around 75g per person or whatever it said on the packet) and some of the chicken stock. I reduced the pan to a low simmer.
I kept adding small amounts of stock until the bulgar wheat was cooked. Just before serving, I added a pinch of sea salt and a sprinkle of chopped parsley.
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We aren't very adventurous with our carbs, mainly sticking to pasta or rice. We don't eat potatoes very often but we sometimes have sweet potatoes. I was looking for a recipe to use bulgar wheat and found a recipe on the BBC Good Food website.
I followed the recipe reasonably closely, reducing the quantities because I was only cooking for 2. I cooked the beans last night, starting with soaking 100g of dried beans in boiling water:
Simmer the beans for 5 minutes. Drain.
Cook for 10 minutes in a pressure cooker. Leave to cook.
To make the burgers:
Finely chop 1 red onion and 1 clove of garlic (or cheat and use a food processor - chop but not purée).
Fry the garlic and onion until soft.
Simmer 25g of bulgar wheat for 5-10 minutes until soft. Drain.
Stir in the spices (1-2 tsp of whatever you fancy) and add the cooked onion and garlic.
Use the food processor to mash up the cooked beans and add to the mixture.
If the mixture is a bit soft, add some breadcrumbs.
Shape into burgers. Fry in a little oil for 5 minutes per side.
Since the burgers were a replacement for both meat and carbs, we served them with some pesto vegetables: onion, leek and courgette, sliced and fried, then mixed with red pesto.