• TV
  • MOVIES
  • MUSIC
  • SHOWBIZ
  • SOAPS
  • GAMING
  • TECH
  • FORUMS
  • Follow
    • Follow
    • facebook
    • twitter
    • google+
    • instagram
    • youtube
Hearst Corporation
  • TV
  • MOVIES
  • MUSIC
  • SHOWBIZ
  • SOAPS
  • GAMING
  • TECH
  • FORUMS
Forums
  • Register
  • Login
  • Forums
  • General Discussion Forums
  • Food and Drink
Bulgar wheat/quinoa/millet
MrsSippi
01-08-2011
I have been given packs of the above but I have never cooked any of them before and there are no instructions on the packets so I was wondering how you cook them and what sort of meals you have them in
SeasideLady
01-08-2011
A well known thing to make with bulgur wheat is Tabbouleh, a type of middle eastern salad. I actually made it today, and served it with grilled chicken, and it's often served with lamb. Here's the recipe.

Soak 6 ozs bulgur wheat in ¾ pint of boiling water for 20 minutes - it should be completely absorbed, but drain if necessary and place into a large mixing bowl. Stir in 2 tablespoons lemon juice, 1tablespoon olive oil, 6 tablespoons of freshly chopped flat leaf parsley, and 3 tablespoons freshly chopped mint, 4 inch piece of cucumber diced, and four finely chopped tomatoes. Season with plenty of salt and black pepper, and give it a good stir and a taste. Cover the bowl with clingfilm and put it in fridge to chill. Nice with minty yogurt and grilled meat.
Gaditano
01-08-2011
Any couscous recipe will work with quinoa.

Millet is a bit crap, really, and smacks of old-school fun-free 1980s vegetarian stews!!
whoever,hey
01-08-2011
I put quinoa in casseroles and it sort of adds a crunch to them, and there is no need to add rice or potatoes then. I much prefer it to couscous.
Saishoyw
01-08-2011
Originally Posted by SeasideLady:
“A well known thing to make with bulgur wheat is Tabbouleh, a type of middle eastern salad. I actually made it today, and served it with grilled chicken, and it's often served with lamb. Here's the recipe.

Soak 6 ozs bulgur wheat in ¾ pint of boiling water for 20 minutes - it should be completely absorbed, but drain if necessary and place into a large mixing bowl. Stir in 2 tablespoons lemon juice, 1tablespoon olive oil, 6 tablespoons of freshly chopped flat leaf parsley, and 3 tablespoons freshly chopped mint, 4 inch piece of cucumber diced, and four finely chopped tomatoes. Season with plenty of salt and black pepper, and give it a good stir and a taste. Cover the bowl with clingfilm and put it in fridge to chill. Nice with minty yogurt and grilled meat.”

I add choppe red onion and a minced clove of garlic (or 2) also, grated carrot and some chopped tomato works well.

I have Tabbouleh at least once a week and it's nice the day after for lunch.

Last night I had it with some humus and a grilled chicken breast. very nice and very healthy.
LaChatteGitane
02-08-2011
I eat quinoa quite often. It doesn't need anything added, because I could eat a bowl of it on it's own, but I serve it with fish and salad, chicken, spare ribs with bbq sauce, ......
MrsSippi
02-08-2011
Thanks for all the ideas - I hate wasting food so it's good to have a few things to try. I do a lot of stews/casseroles and don't really like adding potatoes so it will be good to have a substitute. And I'll definitely try the Tabbouleh recipe - I've always wondered what that was
farmhand
02-08-2011
There is a Turkish variant of Tabbouleh called Kisir which is one of my favourite salads - I make it all the time. Ottolengi has a take on it here.

I make a fancier one from the Sofra cookbook/restaurant which has Hazel and Walnuts and tons of herbs like Dill in it. Amazing stuff.

I also use Bulgar in quite a few other veggie recipes. Try a Tibetan Roast, which is a very good veggie meat-loaf type thing.

All I know about Millet is that it is the staple diet of a tribe who are among the longest lived in the world, so it must be pretty good for you. Only had Quinoa plain cooked served with yogurt as a baby food. I quite liked it. Interesting stuff, but I don't know what to do with it. I see it in salads sometimes at the supermarket.
jojo01
02-08-2011
I use quinoa in place of cous cous sometimes for a different texture, I don't buy it often though as it's quite expensive (or is it just me that finds it so?).

I have no idea about millet I'm afraid, I thought it was something that budgies eat!
RAINBOWGIRL22
02-08-2011
Kisir is one of my fave Turkish dishes (I will also link the Ottolenghi recipe too http://www.ottolenghi.co.uk/recipes/kisir )
jojo01
02-08-2011
That kisir stuff looks yummy (minus the fruit bits!). I might have to give that a go as I have unused bulghar wheat at home.

Any other recipes for cous cous, bulgar wheat etc? I just do really basic stuff and need to learn some new things with more flavour!
VIEW DESKTOP SITE TOP

JOIN US HERE

  • Facebook
  • Twitter

Hearst Corporation

Hearst Corporation

DIGITAL SPY, PART OF THE HEARST UK ENTERTAINMENT NETWORK

© 2015 Hearst Magazines UK is the trading name of the National Magazine Company Ltd, 72 Broadwick Street, London, W1F 9EP. Registered in England 112955. All rights reserved.

  • Terms & Conditions
  • Privacy Policy
  • Cookie Policy
  • Complaints
  • Site Map