Nigella Bulgur Wheat Recipe

This easy and nutritious bulgur wheat recipe is perfect for a quick, wholesome meal or side dish. With simple ingredients like broth, olive oil, and fresh parsley, it’s as versatile as it is delicious. Inspired by Nigella Lawson, this dish brings a hearty, nutty flavor that pairs well with your favorite mains or salads.

Ingredients Needed:

For medium or coarse bulgur:

• 180g bulgur wheat, medium-coarse or coarse
• 360ml broth or water
• 1 tablespoon olive oil (optional)
• Kosher salt, to taste
• Fresh parsley, chopped, for garnish

For fine bulgur:

• 180g fine bulgur wheat
• 480ml hot water or liquid
• Kosher salt, to taste

How To Make Bulgur Wheat?

1. Cook the rice: Prepare the rice according to the packet instructions or in a rice cooker. Boil water in a kettle for the peas.
2. Make the sauce: Whisk together the gochujang, honey, rice wine, and soy sauce. Stir in the minced turkey and let it sit for about 5 minutes.
3. Prepare the peas: While the wok or frying pan is heating, pour boiling water over the frozen peas in a sieve to defrost them.
4. Stir-fry the vegetables: When the wok is hot, add the oil, followed by the peas and chopped spring onions. Stir-fry for 3-4 minutes.
5. Cook the turkey: Add the turkey and sauce to the pan, stir-frying for 4-5 minutes until cooked through.
6. Add final touches: Pour the rice wine and 4 tbsp water into the pan to capture any leftover sauce from the bowl. Stir-fry for 30 seconds until everything is hot.
7. Serve: Serve the keema over rice with a sprinkle of fresh coriander on top.

Recipe Tips:

• Rinse Bulgur First: Rinse Bulgur with cold water to remove dust and improve the texture.
• Use Broth for Flavor: Cooking in broth instead of water gives a richer taste.
• Rest It After Cooking: Let it sit covered for 10 minutes after cooking to make it fluffy.
• Match Time to Bulgur Type: Fine bulgur needs soaking; medium/coarse needs simmering.
• Fluff with a Fork: Use a fork to fluff, not a spoon, so the grains stay separated.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover bulgur cool to room temperature. Then, store it in an airtight container in the fridge for up to 4 days.
• Freeze: Cool the bulgur, place it in a freezer-safe container or bag, and freeze for up to 3 months. To thaw, transfer to the fridge overnight.
• Reheat: In a skillet or saucepan, add a small amount of water or broth and heat over medium-low. Add the bulgur, cover, and stir occasionally until warmed through.

Nutrition Facts:

• Calories: 150 kcal
• Total Fat: 0.4 g
• Saturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 9 mg
• Potassium: 124 mg
• Total Carbohydrate: 33.8 g
• Dietary Fiber: 8 g
• Sugars: 0.2 g
• Protein: 5.6 g

Try More Nigella  Lawson Recipes:

• Nigella Lawson Granola Bar Recipe
• Nigella Lawson Mushy Peas Recipe
• Nigella Lawson Mac And Cheese Recipe