Sometimes some of the best things you create in the kitchen are the dishes you least expect to become something; hence the name ‘Better Than Expected’. This is basically what happened with this recipe; I basically got all experimental and whacked a few ingredients together and here we are…a really fast-paced recipe for you to enjoy. I’ve kept it real simple and with a few try-outs you can mix up your spice quantities, adding a little more cayenne if you fancy a stronger chilli kick. Something a little lighter that works fantastically with both fish and meat but holds its own by itself too. It’s a go to recipe when I want to take lunch to work that’s not too heavy and is just so tasty.
- 125g fine bulgur wheat
- 2 spring onions, finely chopped
- 1 handful flat leaf parsley, finely chopped
- 1 heaped tsp tomato puree
- 1/2 vegetable stock cube
- 2 tbsp frying oil
- Ground allspice
- Cayenne pepper
- Start by frying the onion in a pan with the oil on medium-high heat.
- When the onion starts to become translucent, add the tomato puree; mix and fry for a minute.
- Pour in 4 tablespoons of water and mix thoroughly.
- Add the stock, salt, pepper and a sprinkling of the allspice and cayenne pepper before dropping the temperature to low.
- Add parsley and the bulgur and give it another good mix.
- Turn off the heat, cover and leave to infuse for 10 minutes. After, fluff with a fork and serve.