Bulghur wheat with leeks

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.

Eg brocolli, click title link: Rib-eye steaks with bacon, leeks & shallots

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