Bulgar Wheat And Vegetable “Risotto” With Pan Fried Halibut

 

In the back of our cupboard we had a container of bulgar wheat. At first sight we did not think that it looked particularly tasty, but we wanted something that was a little bit healthy and thought we would like something other than rice.

 

 

On it’s own, the bulgar is probably like chewing on a cardboard box, so we had a look in the fridge and freezer and the following is our recipe. Oh yes, it was very, very tasty and healthy to boot!

 

Ingredients:
 
1 cup bulgar wheat
2 tbsp olive oil
splash white wine
1 cup homemade chicken stock
1 cup water
1 carrot small dice
1 zucchini small dice
handful of grape tomatoes rough chopped
splash of sherry vinegar
S&P

 

In a pan, heat the olive oil, then sweat the shallots for a couple of minutes. Add the white wine and reduce until it has almost gone (au sec). Pour in the bulgar wheat and toast in the oil for about a minute.  Pour in the stock, water and carrots then cook for 5 minutes on a high heat. Add the zucchini and chopped tomatoes  and cook on a medium heat for a further 15 minutes stirring regularly. Once all the liquid is absorbed add a little splash of sherry vinegar and adjust the seasoning.  Now cover and set to one side whilst you cook the fish.

 

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Plate the fish on a bed of the bulgar wheat and drizzle with a little olive oil.

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