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.
- 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
- Put your cooked bulgur wheat in a bowl
- 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.
- 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.
- 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.
- 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).
- Gently place a poached egg on top of each mound of bulgur wheat.