Bulgar Wheat

Ring the changes and serve Bulgar wheat in place of 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.

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