Bulgur wheat with red pepper and herbs
Serve up a surprise with these delicious grains, bursting with Mediterranean flavours
- 25 minutes
- Serves 2
- 1 of 5 a day
- Kcal272
- Fat6.9g
- Salt0.1g
- Sugar4.4g


Recipe by: World Cancer Research Fund
| cancer and nutrition experts
Ingredients
- 150ml vegetable stock (reduced salt or home-made)
- 100g bulgur wheat
- 1 tablespoon olive oil
- 1 red pepper, diced
- 1 shallot, finely chopped
- 1 clove garlic, crushed
- 1 tablespoon chives, finely chopped
- 1 teaspoon fresh basil, finely chopped
- 1 teaspoon fresh oregano, finely chopped
- Freshly ground black pepper
Method
- Bring the stock to the boil in a small saucepan, add the bulgur wheat and cook for 10–15 minutes, until the stock has been absorbed and the bulgur is tender.
- A few minutes before the bulgur is done, heat the olive oil in a non-stick pan over a medium heat and sauté the pepper and shallot for 4 minutes.
- Add the garlic and herbs and sauté for 1 minute more.
- Pour the mixture over the bulgur. Mix well, season to taste with black pepper and serve.
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