bulgur wheat salad with superfree veg

Just a quick post tonight because, frankly, we’re pooped. James started screeching at half-one this morning about a plinky-plonky noise coming from the guttering and a bright light (it was either the thunderstorm outside or he was having a stroke) and I just couldn’t settle after that. To be fair, normally it’s me who keeps us awake with my excessive flatus or the fact I can’t sleep without pouring half of my fat over James like the world’s sweatiest blanket. He loves it.

So – just a quick ‘un and tonight it’s a rather nice summer delight – lots of bright colours and perfect for the hot weather. It’s also very filling and piss easy to make. Not going to lie, this only came about because the packet of bulgur wheat left over from the other week kept falling out of the cupboard and we were too lazy to transfer it into a Kilner jar.

This salad would be handy to take in for a working lunch (if you’re a working girl) (haha) as it keeps the flavour very well indeed, but, I think it would be best served alongside something with a bit of sauce – why not use it to mop up that “delicious” Slimming World curry that Iceland do? Anyway.

Here’s what to do:

bulgur wheat superfree

you’ll need this

  • 340g bulgur wheat (or quinoa if you’re a ponce, but we can’t get away with quinoa since James said they look like tiny bleached bumholes)
  • 1 large onion, finely chopped
  • 1 jalapeno pepper, chopped
  • 1″ piece of ginger, peeled and grated
  • 1 carrot, chopped into tiny cubes
  • 1 red/orange pepper, chopped
  • handful of frozen peas
  • 100g mushrooms, chopped
  • salt

and you’ll need to do this:

  • rinse the bulgur wheat (or quinoa) in a sieve and add to a pan of cold water
  • bring to a boil, chuck in either a veg stock cube or a chicken stock cube, then cover and reduce the heat and simmer for fifteen minutes (or until cooked)
  • in a separate pan gently cook the chopped onion in a little oil over a medium heat until slightly golden
  • add the ginger and stir gently for about thirty seconds
  • add the chopped mushroom to the pan and cook until softened
  • add the peas and carrots along with a pinch of salt, stirring frequently
  • add the peppers to the pan and continue to stir
  • once everything has softened add the drained bulgur wheat (or quinoa) and mix well
  • serve with some mint to garnish