Black pudding and bulgur wheat

Today we had another meal made from fridge remnants.  I think it was Nigel Slater that first put me on to the simple mix of mushrooms and bulgur wheat which, along with risotto, has become a regular foundation for whatever’s leftover at no 41.

Although I came to it second, I prefer bulgur wheat to quinoa – it’s texture and flavour stand up better to our usual odds and ends.  I quite often pair it with black pudding (Clonakilty of course) as it breaks up to a similar texture (my neatness gene requires everything to be the same size) plus there’s nearly always some in the freezer.  Add spinach for colour (and goodness of course), sun-dried tomatoes (because you have some) and top with a poached egg (well, it works at breakfast).

I use US cups to measure rice, bulgur wheat and the like.  With the mushrooms and black pudding, one cup will feed four easily for lunch – or two for lunch, a small for dinner, and one for a work lunch during the week.

Black pudding and bulgur wheat
 
Ingredients
  • 1 cup bulgur wheat (cooked according to packet instructions)
  • 1 black pudding (Clonakilty recommended), sliced
  • 7-8 mushrooms, finely chopped
  • ¼ jar sun-dried tomatoes (or a handful of fresh tomatoes), finely chopped
  • 4 handfuls spinach
  • 4 fresh eggs
Instructions
  1. Put your cooked bulgur wheat in a bowl
  2. Fry your back pudding in a saute pan over a high heat, breaking it up a little in the pan as it cooks. Add to the bowl of bulgur wheat with the sun-dried (or fresh) tomatoes.
  3. Fry the mushrooms in the saute pan (add a little oil if not much came out of the black pudding) and add to the bowl. Mix together.
  4. Gently wilt the spinach in the same pan (I turn the heat down and put a lid on top), then divide between four plates. Spoon over the black pudding and bulgur wheat mix.
  5. Pour boiling water into a pan, bring to a simmer, and poach four eggs (I follow Delia and use a frying pan, although I keep it on the heat until the eggs are cooked - about three minutes).
  6. Gently place a poached egg on top of each mound of bulgur wheat.

 
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2 Responses to Black pudding and bulgur wheat

  1. Kathryn says:

    I love bulgur wheat but I don’t cook with it enough, I need to stop thinking about it and start using it!

  2. Rachel B-A says:

    The combination of the black pudding and bulgur wheat is amazing! I am definitely making this again :-)

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