A starchy alternative

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