Mix up your meals with this tasty Bulgar Wheat recipe, a great alternative to rice
1 ½ cups (375 ml) bulgar wheat
3 cups (750 ml) water
1 T (15 ml) Ina Paarman’s Chicken Stock Powder
1 T (15 ml) olive oil
½ cup (125 ml) chopped parsley
Bring the bulgar wheat, water and Stock Powder to the boil.
Simmer open for 10 minutes.
Cover with a lid, turn off the heat and leave to stand for 10 – 15 minutes.
Taste for Seasoning. Add olive oil and chopped parsley. Fluff with a fork and serve.
By: Ina Paarman