This is another super cheap, easy peasy meal. Originally my mum’s recipe, she used to make this for us a lot as children. This in itself is quite unusual for her coz she’s definitely a traditional “meat, potatoes and gravy” sort of cook. But she also worked a nine-to-five job with three hungry children waiting to be fed at the end of a long day. So I guess this was a quick meal for those days when there wasn’t much left in the house except a packet of bulgar wheat and a bag of frozen peas. I still have the recipe written on the postcard my mum sent to me at university, making sure I was getting some sort if nutrition after leaving the nest!
I said “originally” my mum’s recipe coz it’s just so versatile. You can literally use any veg you’ve got. I like to make it bright and colourful for the kids. Look at the lovely colours (and small hand creeping in)!
But if you’ve only got a bag of frozen mixed veg or an economy tin of carrots, or a bit of wrinkly courgette that will probably end up in the bin, use those instead! You can add some prawns or chicken if you want to make it more interesting. Stick a fried egg on top or crumble over some goats’ cheese before serving. Or use it as a side dish with some fish or chops. Whatever you fancy!
And the quantities I’ve given here make a HUGE portion. Enough to feed four with leftovers. Make it on a Sunday and you can take it to work for lunch every day as a cold salad.
8oz bulgar wheat
1 pint stock
1 onion, finely chopped
1 tsp minced garlic
1 red pepper
Handful of sliced mushrooms
Handful of frozen peas
Small tin of naturally sweet corn
Dollop of sweet chilli sauce
1 tsp mixed dried herbs
You need a big saucepan with a lid. Soften the onion in a little oil, then add any other vegetables that need a bit of cooking. I added red pepper and mushrooms with a clove of garlic. If using raw meat, add that now too.
When it’s all nearly cooked, add the dry bulgar wheat. Give it a good stir and allow the grains to soak up the oil and flavours for a few minutes.
Now you can add the stock. At this point, add any frozen veg and cooked meat. I added peas, sweetcorn and dried herbs. Give it a stir and bring it to the boil.
Turn the heat down to a simmer, put the lid on the pan and leave it for 10 minutes. Take it off the hob and leave it (with the lid still on) to stand for another 10 minutes.
Now you can peep! All the stock should be gone and it’ll look like this:
I add a big dollop of sweet chilli now before fluffing it all up with a fork. And look! A rainbow in a bowl!
Finally, do this: