You’ll need vegetables – this is what i used; 2 red peppers, a bunch of asparagus, half a packet of mushrooms, 2 white onions and one red and 2 carrots (cleaned and unpeeled), bulgar wheat, salt & pepper, mixed herbs and sunflower oil.
Preheat your oven to 180 degrees, to warm up while you chop all of your vegetables and put them in oven proof dishes. Evenly cover them in oil (I’ve used sunflower oil) and season with salt, pepper and mixed herbs. Bang in the oven and set a timer for ten mins.
take one cup of bulgar wheat and put into boiled water with a pinch of salt. the water should cover the wheat and be a couple of cms above it. cook on a medium-high heat and stir it every minute or so. after around 8-10 mins it should be ready and all of the water absorbed. when it’s ready take it off the heat.
when the veggie timer has gone off, toss the veg so it’s evenly cooked, maybe put a little more oil on it if it’s a bit dry. put in the over for another ten mins.
using a regular sized ladle, (two heaped ladles is a decent portion size) separate into portions. the amount of food should get you four decent sized portions. 1 ladle of wheat in each container, a little mix of onion in each too. you can have one of the other veg each day or mix it up a little bit.
you can make it unto a salad, or have it on a sandwich… or put some nice sauce on it, and cheeeeeeeesseeee.