Nigella Bulgur Wheat Recipe

This easy Bulgur Wheat recipe by Nigella is a quick, healthy side dish that can be made with either coarse or fine bulgur. Perfect for pairing with any main course, it’s light, fluffy, and simple to prepare. You can customize it by adding herbs or spices, and it makes a great base for salads or stews.

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