I feel extremely relieved this week after my Facebook page’s name has also been changed to match the new blog name. I had to talk to Facebook reps ten times back and forth to execute something that seemed to easy. But it ended well so I am super happy.
To celebrate this, I wanna share this healthy, quick and yum recipe that I tried last weekend after being inspired from a book that I have on vegetarian recipes called 30-Minute Vegetarian by Rose Elliot. It combines the nutrition of bulgur wheat and tang of orange and makes for a perfect Sunday lunch.
Ingredients for 4:
- 2 red onions, sliced into rings
- 2 medium fennel bulbs, prepared as above
- 2tbsp olive oil
- 300g bulgur wheat
- Zest and juice of 2 oranges, juice made up to 600ml with water
- Handful (about 40g) each of green and black olives
- 50g toasted almonds, chopped
- Flatleaf parsley, roughly chopped, to garnish
- Sauté the onion and fennel in the oil for 10 min until both are tender. Stir in the bulgur wheat, the orange zest and diluted juice.
- Bring to the boil, then take off the heat and leave to stand, covered, for 15 min or until the bulgur wheat is fluffy and tender.
- Stir in the olives and almonds and season with black pepper. Serve garnished with the parsley.
P.S: My version is without the olives because during the cooking, I realised that my bottle expired. 🙁