🌷 Spring savings – save 25% on ckbk Premium Membership with code SPRING25
6
Easy
By Stephen Bull
Published 2001
This nutty-flavoured and pleasingly textured grain is another of those culinary staples where other more attention-seeking ingredients can show themselves off. Although we’re more familiar with it as a salad, in the Eastern Med it’s used as a pilaff, and I think it works well as hot ballast for fish, chicken or lamb dishes. You can use the same method of preparation: simply soften the shallots in some olive oil first, then add the swollen bulgur and whatever other things you care to put in.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe