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Week 36: Bulgar Wheat Risotto

Story location: Home / food_and_drink / recipe_a_week /

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.

Week 7: Bean and Bulgar Wheat Burgers

Story location: Home / food_and_drink / recipe_a_week /

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.

Bean and Bulgar Wheat Burgers with pesto vegetables