VegBox Recipes

Cracked Bulgar Wheat With Broccoli & Cream Cheese Sauce

This is a lovely recipe which makes a great lunch.
Cracked bulgar wheat is easy to cook and is available even in supermarkets nowadays. If you don't have any, you can substitute couscous or quinoa.
This recipe works well with tenderstem broccoli (picked before full heads form) or purple sprouting broccoli, later in the year.


Serves 3-4
1 cup of cracked bulgar wheat
2 cups of boiling water
200g tenderstem or purple sprouting broccoli
100g peas (frozen is fine)
75g cream cheese (or natural yoghurt)
50g Parmesan cheese (optional)
fresh black pepper


  1. Put the cracked bulgar wheat in a bowl and cover with the boiling water. You might want to add ½ stock cube for more flavour. Mix and cover with a tea towel. Come back in 20 minutes.

  2. Trim the broccoli stems or break into florets - you're aiming for bite-sized pieces. After the bulgar wheat has soaked for 20 minutes, steam or boil the broccoli and peas together for 5 minutes. Drain well.

  3. By now the bulgar wheat should be softened, having had about 25 minutes. Add it to the pan you cooked the peas / broccoli in and add the cream cheese and optional grated Parmesan. Mix well. Add the broccoli & peas.

  4. Serve immediately, with some crushed black peppercorns (or just freshly ground black pepper). I love a splash of sweet chilli sauce with this - spicy vs. creamy!


Time From Cupboard-To-Table

25 - 30 minutes

Notes & Variations on Cracked Bulgar Wheat With Broccoli & Cream Cheese Sauce

In the picture you can see it topped with some black olives I had spare in the fridge.

For variation, add your favourite fresh in-season herbs.

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