[waterbuffalofarmer]

I have wanted to try bulghar wheat for a long time now and finally got the chance, problem is I can't find a single recipe which doesn't use any type of root veg. I can't tolerate onions or garlic, or potatoes at all, I suffer with my digestive system very sensitive you know, and I dont like root veg absoloutely. I do however eat a lot of green beans vine fruits and rocket, plus corgettes too and a whole  lot of other stuff. Anything with meat in, especially lamb, is a huge thumbs up, or even fish. Ideas plz?
Thanks in advance

[claire]

use it instead of rice or pasta with anything you would normally eat.

[Ghdp]

Tried kibbeh? ( our version)

1lb mince
Spice to taste ( usually coriander ground, chilli, turmeric and cumin with us)
6oz bulgar
Handfull of cashews, or pine nuts or walnuts (chopped)
1 pint stock
Salt to taste ( dont tell the doc how much!!)

Soak 6oz bulgar for 30 mins
Drain and divide into three
Split mince lamb 1 lb into two piles
 fry half minced lamb with as much spice / heat as you like
Layer a third of the bulgar mixed with half of the uncooked mince  on the bottom of a shallow dish ( we add lots of chopped onion to this layer  and the top layer sorry)
Add the spiced lamb
Top with a final layer of bulgar and raw mince and onion
Score deeply across the whole dish
Poor stock over it
Dot with butter
Bung in oven 180 degrees
Cook for 30 mins. If lots of nuts in the top layer watch it doesnt catch
Serve with anything you like!! Feeds 2-3 hungry people
Once you get the idea you can mix and match your ingredients of course and see what happens.

[Dan]

Tried kibbeh? ( our version)

That sounds great, thanks. We use bulgar in tabbouleh and there's always half a packet lingering in the cupboard over autumn/winter, this sounds like just the thing. 

[Hellybee]

It's a relative of the rhubarb plant, so good for you, I agree use it like a rice or pasta

[waterbuffalofarmer]

Thanks for all the comments guys I use it regularly in bread and to thicken stews with, its gorgeous, but one thing..... you can definitely smell it.

[Caroline1]

I prefer it to cous cous, so normally cook it with a stock cube or in homemade stock and use it as I would use cous cous.