Bulghur wheat isn't quite so boring when you mx it with simple flavours and vegetables. This snack is packed full of protein, adding frozen veg gives you your 5-a-day and kidney beans adds fibre. You don't even need scales as I've used a tablespoon for portion measures. Saves power to too by standing in it's own heat following a boil.
For one:
Lid on saucepan and bring to boil a small diced carrot and half an onion, with 8tbs (ie one american cup/4floz/120ml) of the following stock.
Make stock of your choice using one tbsp of either sweet chilli sauce, oyster sauce, soy sauce, teriyaki sauce or even worcester sauce made up to 8tbs with hot water.
Add 1tbsp of each frozen vegetable - sliced mushrooms, sliced peppers, peas, very small florets of cauliflower and brocolli, sliced green peppers, broad beans and 4 tbsp bulghur wheat.
Lid on saucepan and bring back to boil and add 1tbsp tinned red kidney beans, 1tsp lime juice and a good sprinkle of white pepper.
Lid on saucepan, turn off heat and leave for 10 minutes to allow the bulghur wheat to absorb the liquid. Serve with a sprinkling of dried basil.
