Bulgur Wheat Jollof

The first time I had bulgur wheat was in Kervan Sofrasi two or three years ago – a Turkish restaurant in North London. The way they had cooked it reminded me of jollof rice, since it was orange in colour. It was a great alternative to eating rice.

As some of you may know, making jollof rice takes a good two or three hours. Making the switch to bulgur wheat will reduce your cooking time by half, guaranteed! When I want to cook something in bulk that will last me a week, bulgur jollof is definitely in my top five choices.

You can experiment with the seasoning as it is all to taste. Feel free to include vegetables, meat or fish to your stew to add even more flavours and textures.

Serves 5

Ingredients

  • 500g bulgur wheat, washed and drained
  • 400g tinned plum tomatoes
  • 200ml water
  • 4 tbsp vegetable or sunflower oil
  • 1 scotch bonnet pepper (optional)
  • 2 tbsp tomato puree
  • 1 red bell pepper, cut into large chunks
  • 1 large onion, 1 half thinly sliced, the other half cut into large chunks
  • 2x chicken stock cubes
  • 1x shrimp stock cube
  • 2 tsp season all
  • 1 tsp minced garlic
  • 1 tsp ginger
  • 1 tsp paprika

Method

  1. In a blender, blend the plum tomatoes, onions chunks, bell pepper chunks and the scotch bonnet until smooth.
  2. Heat a large pot with the oil on a medium heat. Once hot, fry the sliced onions and minced garlic, until the onions are soft and translucent. Add the tomato puree to the pot and fry for about a minute, stirring frequently.
  3. Add the blended tomato mix into the pot and stir. Add the chicken stock cubes, shrimp stock cube, season all, ginger and paprika. The stew will start to bubble and pop at this point, so be mindful!
  4. Add the water to the pot, stir and cover, leaving the lid slightly ajar. Cook for 20-30 minutes, stirring occasionally and seasoning to taste.
  5. Once the stew has been cooked, add in the bulgur wheat. Reduce the heat to low and stir, ensuring all grains have been covered by the stew.
  6. Cover the pot with foil (shiny side facing the inside of the pot), then cover the pot with its lid.
  7. The bulgur wheat will cook in about 20 mins, during this period of time, be sure to stir frequently or else your bulgur will burn.
  8. Once the bulgur wheat has completely absorbed all of the stew and fully cooked, turn off the heat and leave to stand for 15 minutes. After this time, use a fork to separate the grains, then serve.

Quinoa, Stir-fried Vegetables & Feta Salad

I was in the mood for having ”super grains” after having some from the cafe at work a few weeks ago. It was a quinoa, sultana and almond salad. Of course, I picked out the sultanas (it’s a texture thing), and just had the quinoa and almonds, along with some lettuce, onions and tomatoes. It tasted great.

Sometimes I get bored of having the typical rice, pasta, or potatoes, so quinoa was a good change. Also, my rice cooker broke mid-week, and I can’t be asked to sit in the kitchen to watch over brown rice cooking on the stove after work everyday.

The thought of having to wait for my stainless steel pot to soak in soapy water for at least an hour before being able to wash up, made my head hurt. I really have to do the dishes before eating, or it just feels wrong!

If I could make something in bulk just once, and refrigerate it, I’d be content. Old rice just doesn’t sit well with me, unless I’m stir frying it. I was hoping to find a tasty dish with inexpensive ingredients, so I had a browse on BBC Good Food.

I came across this amazing recipe by Sarah Cook, and gave it my own spin.

Serves 5

Ingredients

  • 250g quinoa
  • 3 large bell peppers, cut into chunks
  • 1 large courgette, sliced into ~ 5mm thick semi circles
  • 1 large red onion, cut into chunks
  • 1 vegetable stock cube (I prefer Knorr)
  • 2 tbsp olive oil
  • 1/2 tsp paprika
  • 1/2 tsp chilli flakes
  • 1/2 tsp season-all
  • 1/2 tsp black pepper
  • Juice of 1 lemon
  • 150g feta cheese, cubed
  • Parsley, chopped (optional)

Method

  1. Follow the packet instructions for cooking the quinoa, but add in the vegetable stock cube and stir. Drain once cooked and separate the grains using a fork.
  2. In a pan, heat the olive oil over a medium/high heat, then add in the chopped onion, bell peppers, courgettes, paprika, chilli flakes, season-all, and black pepper. Stir fry for 3-4 minutes until the vegetables start to soften.
  3. Once the vegetables are cooked, add them to the quinoa.
  4. Add the lemon juice and feta cheese, and stir until well combined.
  5. Serve into a bowl and top with roughly chopped parsley.
Bulgur veg and feta salad
I tried this meal with bulgur wheat as well, and it tasted just as great!