Summary: This recipe is a a take on a beautiful dish I had at The Wine Underground restaurant recently. I try not to be too cheffy but I would serve it with a slice of goat cheese and a sprinkle of almond flakes on top and parmesan on the side. There are a couple of ingredients you may not be familiar with – Bulgar wheat is just a form of wheat designed for quick cooking and is just another cereal grain, you may know it as the ‘bits’ in tabbouleh and Verjuice is an unfermented grape juice that has a mild acidic taste, it is a great substitute for wine if you would prefer not to cook with wine. Both ingredients came from my small local supermarket so I would imagine that you could find them almost anywhere!
Ingredients
- 100g butter
- 1 leek, chopped
- 3 cloves garlic, minced
- 1 1/2 cups coarse grained bulgur
- 5 cups vegetable or chicken stock
- 1 cup verjuice
- 1 bunch asparagus, chopped
- 2 1/2 cups frozen peas
- 150gm soft goat cheese or chevre
- Parmesan to serve
Instructions
- Add the butter, leek and garlic to a large fry pan and fry for around 5 mins. Add the bulgur and toss to coat in the butter.
- Add the stock and turn down the heat to low/medium. Stir the bulgur periodically as it cooks.
- Once the bulgar has absorbed the majority of the liquid add the verjuice. Continue to cook, stirring as you go, until absorbed.
- The bulgur should be soft and like risotto at this point. If not, add a little more stock and cook until it is.
- Add the peas and asparagus and cook until just tender. Then add the goat cheese and stir until they are well combined.
- Serve topped with Parmesan
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