Original recipe of the week: Bulgur wheat with vermicelli, mixed nuts and pomegranate gems

20^th October 2012

Bethany Stone

Bethany Stone

20 October 2012

Known more commonly as “cracked wheat”, bulgur wheat is widely used in many Mediterranean and Turkish dishes as well as all over the Middle East, however it has never been very common here in the UK. For a grain that used to be relatively unavailable, this wholegrain has become very popular in the rise of the “Super-Food” and is now sold widely all over the UK in many leading supermarkets as well as health food stores.

If this is a grain that is unfamiliar to you, you’re missing out. Why not try our fail-safe recipe which can be incorporated into almost any meal, simply replace rice or couscous with it or even pasta for a super foodie health kick, adding extra fibre to your diet!

Bulgur wheat with vermicelli, mixed nuts and pomegranate gems

Serves: 1

Cook time: 10 minutes

What you will need:

1 small handful of dried vermicelli noodles
2 tbs bulgur wheat
1 tsp tomato purée
2 tsp dukkah
Pinch of salt
Splash of lime juice
½ ripe pomegranate de-gemmed
2 handful of spinach
1 tsp mixed herbs
1 tbs mixed chopped nuts (or pine nuts)
½ chicken stock-cube
1 cup of water

What you need to do:

1. Heat some oil in a small pan. Add in the vermicelli and nuts and fry until slightly golden. Next add the dukkah and mix.
2. Now you can add the bulgur wheat, tomato purée, mixed herbs and lime juice, mix to combine and add the stock and water.
3. Simmer under the bulgur what is soft, you may need to add a little more water.
4. When cooked remove from the heat, add in the spinach and stir in to wilt and season to taste.
5. Top off your super healthy dish with the pomegranate gems and splash move of lime for an extra fresh zing.

Bethany Stone