What's New
Site Map

Bits N Bobs
Food And Drink

Recipe Collections
Recipe A Week 2013
Recipe A Week 2010
A-Z of Regional Cakes
Alphabet of Nations

Selected Entries
Pinhole Photography
Keeping Quail
A different recipe each week
Friends websites
Oven Temperatures and Measuring Cups

Most popular stories
A Hamster's Home is his C...
Hamster Peanuts
Simple HDR photography wi...
A Tangfastic Mess
Halloween Animal Beds
Hamster Baby Update
Decaffeinated Coffee
Garden Fountain
Pizza, Hamsters and Ballo...
More Squirrel Photos
Not Quite HDR photography

RSS Feeds:
RSS Feed Entire Site.
RSS Feed Diary only.

Powered by Blosxom

Pinhole Photography Ring
pinhole webring logo
powered by RingSurf
Next | Previous
Random Site | List Sites

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.