Welcome to the first review for Fab Feb at Hornett Wholefoods – every day there will be a new review and for 48 hours, that product will be reduced by 10%!
The first product is Bulgur Wheat. I’m a big fan of this grain and use it wherever I’d usually use rice. For those on Slimming World, it’s a good substitute when you’re having an Extra Easy SP day and have to avoid carbohydrates. It’s available in organic and non-organic forms – Organic Bulgur wheat is £1.79 (-10% = £1.61), non-organic is £1.45 (-10% = £1.31), both 500g.
What is Bulgur Wheat?
Bulgur is a common ingredient in Armenian, Assyrian, Lebanese, Turkish, Middle Eastern, and Mediterranean dishes. It has a light, nutty flavour and is a cereal food made from the groats of several different wheat species, most often from durum wheat. Bulgur can be used in pilafs, soups, bakery goods, or as stuffing. Compared to white rice, bulgur has more fibre and protein, a lower glycemic index, and higher levels of most vitamins and minerals.
It’s also delicious hot or cold – here’s a really simple recipe:
Egg Fried Bulgur Wheat
- 200g Bulgur Wheat
- 1 red onion, finely chopped
- 2 eggs, lightly beaten
- Fry’s chicken style strips (£3.13, 380g)
- A handful of frozen peas, defrosted
- Tamari (£2.59, 150ml)
1. Boil a pan of water, adding stock or salt as preferred. When the water is boiling, add the bulgur wheat and simmer for 15-20 minutes. Drain and rinse when cooked.
2. While that’s cooking, cook the onion until soft. Add the chicken style strips until they’ve browned. In a separate pan, cook the eggs, stirring all the time. Add the eggs to the onions and chicken and include the peas aswell. Stir the bulgur wheat and sprinkle it all with soy sauce. Serve with a curry or have it for lunch.