Well, this was a pleasant surprise. Having never tried a Nigella Lawson recipe in my puff, she came up trumps. Bulgar wheat is not something I’m experienced in cooking. Like cous cous, your ratio of dry ingredient with water needs to be spot on or it can be like eating grainy sand and, after spending many a gusty day on windswept Scottish beaches, this is the last thing you want.
Keep a lid on it…the bulgar wheat I mean…
Fennel and cumin seeds mixed with fresh coriander and orange created a combined flavour that took me aback because it was so moreish, while the roast vegetables add a natural sweetness to this dish. I threw in some tempeh pieces too, but the recipe is perfect without it.
The finished bulgar wheat was light and fluffy. Just make sure you have enough time to let the covered pot sit and do its thing in order to achieve the best results. The radishes are only roasted in the last ten minutes and they were so juicy. Thanks Angela M for the heads up on this recipe. Rooting Aboot might be persuaded into purchasing one of Ms Lawson’s books at this rate.
BBC Food reveals all below:
ROOTING ABOOT: Voyage to Veganism 