How to prepare Bulgur wheat

I had the best day in my kitchen yesterday making this Mackerel & Mediterranean Bulgur Bowl. I had made the bulgur wheat on Monday. Instead of dry frying bulgur wheat, like I usually do, and then boiling it for 10 minutes in water, I soaked it for 1 hour in a bowl lined with a cloth. Follow the photos to see how to prepare Bulgur wheat. I tasted it every 15 minutes so I could get to understand how it was reacting to the water and the time. After 45 minutes I could have drained it, but I did another 15 minutes to test and by then it was the perfect texture for me. I think this is a good test to use if you have never tried bulgur wheat before. Different brands may be treated differently in the processing method. This will teach you how you need to prepare any brand no matter where you are in the world. Of course you can buy it already prepared in a supermarket, but always remember they will decide what to add to it to make it taste good. When you prepare your own, you get to decide how much seasoning and what type of good oil goes into it.

Why not experiments with mushrooms in this exotic mushroom bulgur wheat or these chicken livers peri peri served with a side of bulgur wheat.

How to prepare Bulgur wheat

Servings 4

Ingredients

• 1 cup bulgur wheat
• ½ tsp salt
• 1 tbls olive oil

Instructions

• Add the bulgur wheat to a bowl lined with a clean cloth

  Fill with fresh filtered water, enough to cover bulgur wheat by about 2cm

  Leave to absorb water for about an 1 hour

  Check texture by tasting every 15 minutes

  When it has the right amount of crunch and tastes "cooked", lift the cloth, drawing up the corners and twist to squeeze out all the water. Feed the drained water to you plants in your garden.

  Stir through the salt and olive oil.

  Your bulgur wheat is now ready for making any salad you like. It can be served hot or cold. And it can stay in the fridge for 3-4 days and used as needed

“let food be thy medicine and medicine by thy food”

Hippocrates