BULGING BULGUR AND ROASTED VEGETABLES

Brown is cool

I just can't get enough of this one and it annoys Mummy as she reckons that bulgur wheat is the hardest thing to sweep up as it just keeps on rolling....  You can use most kinds of vegetables. Just make sure you chop them small so they roast well and I don't get hard bits of skin to gag on.  Mummy used mushrooms which made it quite brown, but small people like brown.  We get freaked out by all those primary colours.  But you can use whatever you like.




Forced to eat outside so Mummy can hose it down



Add 1 cup Bulgur wheat to 2 cups boiling water.  Cover and simmer for 10 mins.  Leave covered until no water remains.  Meanwhile chop into small pieces - mushrooms, peppers, onions, garlic, aubergine and green beans (or what ever soft vegetables you have mouldering in your fridge) and place in roasting tray with olive oil.  Roast until all vegetables are very tender.  Add to bulgur wheat with the juice of one lemon.  Mix together and enjoy.   If you can remember (Mummy always forgets and leaves them on the side) fresh herbs such as mint and chives go well. This makes enough for all of us, plus a couple of peckish neighbours.