Bulgar wheat makes a wonderful alternative to rice, pasta, noodles or potatoes. It is classified as a grain, and is a quick-cooking form of whole wheat that has been cleaned, parboiled, dried and ground into particles. You can buy fine or coarse bulgar wheat. It's easy to prepare and needs only to be soaked in hot water or stock for about 20-30 minutes, depending on the size of the grains. Try this recipe: 175g bulgar wheat 6 spring onions, finely chopped 50g fresh flat leaf parsley, finely chopped 50g fresh mint leaves, no stalks, finely chopped 2 large beef tomatoes, finely chopped 2-3 tbsp extra virgin olive oil juice of 3 lemons salt and pepper to taste Romaine lettuce leaves to serve Place the bulgar wheat in a bowl, add plenty of hot water to cover the grains and leave to soak for 30 minutes. Drain the bulgar in a sieve and the place in a serving dish. Add the remaining ingredients, and mix thoroughly before serving with Romaine lettuce leaves.
