This recipe has few ingredients but is
quite filling for a quick lunch snack, the leeks add flavour to the
somewhat bland bulghur wheat & salt is not needed. (Per person):
Bring half a cup of chicken stock to boil, add quarter cup of bulghur
wheat & half cup of very thin sliced leeks & a salad tomato
quartered. Bring back to boil again, stir to combine ingredients, add
a little ground white pepper & a dash of lemon juice. Turn off
heat, cover & leave for 10mins. Stir in 1 tbsp roasted unsalted
chopped almonds before serving.
As an alternative, add left over vegetables cooked from the day before, at the stage when you add the leeks.
to see my recipe on my Just Food blog.
By cooking a whole brocolli you can retain a quarter to use in the
Bulghur wheat with leeks recipe above
