Bulgar Wheat with Goats’ Cheese and Red Onion

cook 20 mins
  • 750 ml (1 1/4 pints) hot vegetable stock
  • 275 g (9 oz) bulgar wheat
  • 4 tablespoons olive or vegetable oil
  • 1 large red onion, halved and thinly sliced
  • 100 ml (3 1/2 fl oz) tomato juice
  • 2 tablespoons lime juice
  • 175 g (6 oz) firm goats’ cheese, crumbled
  • 3 tablespoons roughly chopped flat leaf parsley
  • salt and pepper
  • Bring the vegetable stock to the boil in a large saucepan, add the bulgar wheat and cook for 7 minutes. Remove from the heat, cover with a tight-fitting lid and set aside for 5–8 minutes, until the liquid has been absorbed and the grains are tender.
  • Meanwhile, heat 2 tablespoons of oil in a frying pan and cook the onion gently for 7–8 minutes, until soft and golden.
  • Combine the remaining oil with the tomato juice and lime juice, and season with salt and pepper. Fold the dressing, onion, goats’ cheese and parsley into the bulgar wheat with a fork, and spoon into 4 shallow bowls to serve.
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