Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, bulgur wheat with mint, feta and veggie 'chorizo' sausages. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
See great recipes for Bulgur Soup, Easy vegetarian bulgur and beans soup too! One-Pan Sausage Bulgur Wheat recipe has a warm nutty flavor and cooks up in one pan which makes it perfect for any night of the week. Bulgur Wheat has a warm nutty flavor.
Bulgur Wheat with Mint, Feta and Veggie 'Chorizo' Sausages is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Bulgur Wheat with Mint, Feta and Veggie 'Chorizo' Sausages is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have bulgur wheat with mint, feta and veggie 'chorizo' sausages using 13 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Bulgur Wheat with Mint, Feta and Veggie 'Chorizo' Sausages:
- Make ready Serves: 1 person
- Prepare 80 g bulgur wheat, pre-cooked according to packet instructions,
- Get 1 red chilli cut into thin rings,
- Make ready 3 chorizo and red pepper veg sausages, (I used Linda McCartney),
- Take 40 g red onion, sliced,
- Take 1 clove garlic sliced thin,
- Get 30 g small cherry tomatoes, sliced into halves,
- Take 35 g rocket leaves,
- Make ready 60 g reduced fat feta cheese,
- Get 1 tsp dried mint, or a few fresh mint leaves (alternative),
- Get Salt and pepper to season,
- Make ready 1 tbsp extra virgin olive oil
- Make ready Frylight or vegetable/sunflower oil for frying,
Add lemon juice, oil and pepper; stir well. Cook the bulgur wheat according to the packet instructions, then put in a serving bowl and mix with the olive oil, lemon zest and juice. Heat a pan over a medium heat. Fry the chorizo until crispy, then set aside on kitchen paper.
Steps to make Bulgur Wheat with Mint, Feta and Veggie 'Chorizo' Sausages:
- Take a mixing bowl and add the cooked bulgur wheat. Season with salt and pepper and add the mint and 1/2 tbsp of the olive oil. Stir it through.
- Turn the hob into a medium to high heat. Take a frying pan and spray Frylight to cover base, or alternatively add 1tbsp of vegetable/sunflower oil. Add the sausages and cook for a few minutes, turning when necessary. Add the red onions to the pan alongside the sausages and cook until the onions are slightly charred on the edges. Add a couple more sprays of oil if needed, then add the sliced garlic. Cook for a further minute or two.
- Once the sausages are cooked through remove the frying pan from the heat. Add the cooked garlic and onion to the bulgur wheat mix, then slice up the sausages, gently mix together until everything is evenly combined.
- Add the chopped red chillies, rocket, feta and tomatoes to the mixing bowl with the bulgur wheat in, toss everything together once more.
- Serve up in a shallow bowl, drizzle over the other 1/2 tbsp of extra virgin olive oil to finish.
In a small bowl add the cauliflower and garam masala, mix until coated. Tip into sieve and squash out any excess liquid, to keep the grains fluffy, not wet. Stir in the mixed seeds, the cherry tomatoes, halved, the grated zest of ½ lemon and a small handful chopped fresh mint leaves. Made from a blend of cooked bulgur wheat, chopped mint, and onions stirred into ground lamb, then cooked as small patties, kibbeh is a favorite traditional dish in Lebanon, Syria, Palestine, and Iraq. Serve kibbeh with tahini, a sesame seed paste.
So that’s going to wrap it up with this special food bulgur wheat with mint, feta and veggie 'chorizo' sausages recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
