Chorizo Root Veg Bulgur Wheat Recipes

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CHORIZO & ROOT VEG BULGUR WHEAT



Chorizo & root veg bulgur wheat image

Make this veg-packed chorizo and bulgur wheat dish as a speedy supper. It's ideal for an easy midweek meal and you can make it vegan by omitting the chorizo

Provided by Esther Clark

Categories     Dinner, Supper

Time 30m

Number Of Ingredients 11

½ swede , peeled and cut into 1cm chunks
150g baby carrots , halved lengthways
1 large red onion , cut into wedges
2 garlic cloves , crushed
½ tbsp sweet smoked paprika
2 tbsp olive oil , plus an extra drizzle to serve
150g mild cooking chorizo , sliced
150g bulgur wheat
½ lemon , juiced, plus lemon wedges, to serve
½ bunch of parsley , leaves picked
salad leaves, to serve (optional)

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Toss together the swede, carrots, onion, garlic, paprika and olive oil in a roasting tin. Season and roast everything for 10 mins. Add the chorizo and continue cooking for 15-20 mins more until the swede is tender and the chorizo is crisp. Cook the bulgur wheat following pack instructions.
  • Toss the cooked bulgur through the veg and chorizo mixture with the lemon juice, then scatter over the parsley. Season and drizzle with a little extra oil. Serve with lemon wedges and salad leaves, if you like.

Nutrition Facts : Calories 468 calories, Fat 25 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 12 grams sugar, Fiber 14 grams fiber, Protein 19 grams protein, Sodium 1.9 milligram of sodium

WINTER VEGETABLES AND BULGUR



Winter Vegetables and Bulgur image

Categories     Onion     Side     Roast     Low Fat     Vegetarian     Low Cal     High Fiber     Spinach     Root Vegetable     Winter     Healthy     Vegan     Bulgur     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 main-course servings

Number Of Ingredients 7

2 tablespoons olive oil
4 cups 3/4-inch pieces chopped peeled assorted root vegetables (such as carrots, turnips, celery root, and golden beets)
2 cups chopped onions
4 cups vegetable broth
1 rounded teaspoon herbes de Provence
1 1/2 cups bulgur (about 8 ounces)
1 6-ounce package baby spinach leaves

Steps:

  • Heat oil in heavy large pot over high heat. Add root vegetables and onions; sauté until beginning to brown, about 10 minutes. Add vegetable broth and herbes de Provence; bring to boil. Add bulgur; cover pot and reduce heat to low. Simmer until bulgur is almost tender, stirring occasionally, about 15 minutes. Add spinach; stir until wilted, about 1 minute. Season to taste with salt and pepper.

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