Are you looking for wheat recipes? Then you should definitely take a look at my collection of bulgur and wheat recipes! I am sure you will find one you like.
Easy Wheat Recipes
1. Easy Wheat Berry Salad with Cilantro Yogurt
Carrots, olives and pistachio…
That is all this healthy wheat berry salad needs to make it a wholesome meal. I like to serve it for lunch. I am sure any other vegetable or kind of nuts would also work well.
Instead of stirring the yogurt and cilantro dressing into the salad, I opted for a dollop on top.
Makes it look more appetizing.
I used pre cooked wheat berries.
Precooked Wheat Berries
These take only a couple of minutes to cook and swell in the hot water.
Make sure not to overcook the wheat or it will become sticky and chewy. I like wheat berries best when they are almost tender. The grains are firm and shiny, with just that extra bite to it.
It is similar to al dente pasta or risotto rice.
But cook it for too long and it will turn mushy and boring. So remember that necessary crunch!
Enjoy one of my first wheat recipes!
Easy Wheat Berry Salad with Cilantro Yogurt Recipe
- 7 oz wheat berries (200 g)
- 4 tbsp unsweetened yogurt
- a handful pistachio nuts salted
- 1 medium fresh carrot grated
- a handful fresh cilantro
- a handful black olives
- pepper
- salt
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Place a medium pan with cold salted water over high heat until boiling. Then pour in the wheat berries.
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Stir and turn the heat lower. Cover the pan. Let the wheat cook until tender (cooking time depends whether you are using pre cooked or regular wheat). Check the tenderness regularly. The minute the wheat is tender, take the pan off the heat and pour the wheat and water through a colander. Immediately refresh the wheat under cold running tap water.
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Let the wheat cook down fully. Peel and grate the carrot. Then add both the cooled wheat and grated carrot to a mixing bowl.
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Pit the black olives and chop them finely. Add this to the bowl as well. Season with a pinch of pepper and salt.
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Coarsely crush the pistachio nuts (use a meat mallet or the bottom of a cup). Add them to the bowl.
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Stir the wheat salad well. Then add the (Greek) yogurt and fresh cilantro to a clean blender together with a tiny pinch of pepper and salt.
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Blend into a green dressing.
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Check the seasoning of the wheat salad and add extra pepper or salt to taste if necessary. Scoop the salad into bowls. Garnish with a dollop of the coriander yogurt. Serve at room temperature.
2. Easy Roasted Vegetable Wheat Salad
This vegetable and wheat salad is a very surprising side dish.
I started thinking about preparing wheat recipes after visiting a Kurdish restaurant in Paris last July. Instead of rice, bread, pasta or potatoes a bowl of cooked wheat came as a side dish to accompany our spiced lamb kofta meatballs.
Well that was very appetizing! Soon I added the wheat recipe idea to my bulky cooking list.
The search for wheat at home was a tough one.
Ebly
I found these Ebly microwave bags but I didn’t think that they were the best choice.
Then in the French supermarket Auchan at last I stumbled upon a good product (store brand): pre cooked wheat grains, you only need to tip them into hot water for 5 minutes and drain them. Piece of cake, but extremely delicious.
Just follow the preparation instructions on the box of wheat you can get. Like I said, a very surprising salad!
Enjoy!
Easy Roasted Vegetable Wheat Salad Recipe
Wheat salad with hazelnuts and roasted zucchini and bell pepper! This vegetable and wheat salad is a very surprising side dish.
- 12,5 oz cooked wheat (350 g)
- 1 small fresh zucchini
- 1 small red bell pepper
- 2 garlic cloves chopped
- 1 tbsp lemon zest
- a handful fresh herbs chopped
- a handful hazelnuts crushed
- 2 tbsp onion chopped
- olive oil
- pepper
- salt
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Rinse the zucchini and bell pepper. Clean both and chop them up. Then transfer them onto an oven tray. Sprinkle with olive oil and the chopped garlic. Season with a sprinkle of pepper and salt.
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Roast the vegetables in a preheated oven at 356°F (180°C) for 30 minutes until tender. Let them both cool at room temperature.
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Pour the cooked wheat in a large mixing bowl.
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Add the cooled vegetables and stir well. Add the lemon zest, chopped onions, crushed hazelnuts and fresh herbs. Season with pepper and salt.
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Add the lemon zest, chopped onions, crushed hazelnuts and fresh herbs. Then season with pepper and salt.
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Stir well. Check the seasoning and add extra pepper, salt and olive oil to taste if necessary. Transfer the wheat salad onto a serving plate and serve.
3. Easy Wheat Soup with Tomatoes & Sausages
What wheat recipes can I prepare with 3 ripe tomatoes, pre cooked wheat berries and a lonely pork sausage? A delicious wheat soup, baby!
What a gorgeous meal soup this one is. Yep, sometimes coincidental recipes you never thought of before are the most delicious you can get!
It is kind of living on the leftover’s edge…
Hamburger Soup
I removed the pork mince from its sausage casing and used that instead of buying regular mince.
The advantage of using sausage mince is that it is perfectly seasoned already. If you cannot find any cooked wheat, you can add Greek pasta or rice.
Now that I come to think of it, I also add wheat to my hamburger soup!
Enjoy!
Easy Wheat Soup with Tomatoes & Sausages Recipe
- 7 oz cooked wheat or rice (200 g)
- 3 cups chicken or vegetable stock (750 ml)
- 5,5 oz ground beef or pork (155 g)
- 3 medium tomatoes
- 1 tsp tomato paste
- 2 garlic cloves chopped
- olive oil
- pepper
- salt
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Add a splash of olive oil to a pan and place it over medium heat until hot. Then add the pork mince and season with a little pepper and salt to taste.
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Brown the mince for 5 to 6 minutes stirring regularly. Turn off the heat once cooked.
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Pour the stock in a large pan and add the chopped garlic. Place it over medium heat until boiling. Then pour in the wheat and turn the heat down.
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Add the tomatoes to a blender.
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Pulse a few times so the tomatoes are roughly blender and still chunky.
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Add the tomatoes together with the tomato paste to the wheat and hot stock in the pan.
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Stir well and simmer for 1 minute. Then turn off the heat and check the seasoning. Add extra pepper or salt to taste if necessary.
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Divide the soup over deep plates and top with the cooked pork mince. Then finish with a drizzle of olive oil and a generous sprinkle of freshly ground black pepper. Serve hot.
4. Easy Wheat Salad with Curry & Spring Onion
And another one of my wheat recipes…
A fresh and healthy wheat salad with spring onion and curry powder!
Can you still not get enough of wheat recipes?
Then you should also check out my tomato and barley risotto, or my confit duck cholent stew with barley and white beans!
Enjoy!
Easy Wheat Salad with Curry & Spring Onion Recipe
A fresh and healthy wheat salad with spring onion and curry powder!
- 5 spring onions
- 9 oz cooked wheat (250 g)
- 1 garlic clove chopped
- a handful fresh herbs chopped
- 1 tsp curry powder
- 1 tsp chili powder
- 1 tbsp butter
- salt
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Remove the outer layer of the spring onions and remove the roots. Rinse the onions and slice them.
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In a large nonstick pan add the butter and chopped garlic.
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Melt over medium heat and cook the garlic for 3 minutes until fragrant without browning. Then add the cooked wheat to it.
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Stir well and cook for 3 minutes. Add the chopped spring onions together with the chili powder and chopped fresh herbs. Season with a little salt to taste.
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Stir well. Turn the heat low now. Simmer for 1 minute. Add the curry powder.
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Stir all the ingredients well and take the pan off the heat. Check the seasoning and add extra chili powder or salt to taste if necessary. Scoop the wheat salad into bowls and serve lukewarm.
Easy Bulgur & Wheat Recipes
Are you familiar with this wheat called bulgur?
It is cracked and partially pre-cooked whole wheat grain. And I absolutely love to cook with it.
It is high in fiber, low fat and contains little calories.
I love to use it in vegetarian recipes!
Enjoy!
1. Easy Bulgur Risotto with Porcini Mushrooms
A lush bulgur risotto with mushrooms!
- 7 oz bulgur wheat (200 g)
- 2 cups chicken or vegetable stock (480 ml)
- a good handful dried porcini mushrooms
- 2 tbsp onion chopped
- 1 large garlic clove chopped
- 2 tbsp unsalted butter
- 2 tbsp parmesan cheese grated
- 1 tbsp olive oil
- pepper
- salt
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Soak the porcini mushrooms in a little water until rehydrated. Don’t add too much water, we need the soaking liquid for the risotto as well later on.
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Add the olive oil and a tablespoon of the butter to a large saucepan. Place it over medium heat until melted. Then add the chopped onion and garlic clove.
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Gently fry the onion and garlic for 3 minutes. Season with pepper and salt. Then add the bulgur wheat. Stir well. Then pour in a little of the stock.
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Stir and let the stock vaporise. Then add more stock until the bulgur is almost tender. In the end add the soaked porcini and the soaking liquid.
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Stir and cook the risotto for another 3 to 4 minutes. Stir in the rest of the butter and parmesan cheese. Check the seasoning. Add pepper or salt to taste. Then take the pan off the heat and scoop the bulgur risotto onto plates. Serve hot.
2. Easy Bulgur Wheat Balls (Kofte)
The Recipe
These bulgur balls are a real treat!
- 7 oz bulgur wheat (200 g)
- 2 medium eggs
- 1 small red onion finely chopped
- 2 tsp turmeric
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- ½ tsp ground cayenne pepper
- 2 handfuls fresh cilantro chopped
- 2 handfuls fresh parsley chopped
- olive oil
- pepper
- salt
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1. Pour 3 cups (720 ml) of water in a large saucepan and place it over high heat until boiling. Season with salt. Add the bulgur wheat. Let it cook for 20 minutes. It should be soft and tender.
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2. Then strain the bulgur wheat. Rinse it under cold running tap water. Let it drain a little and add it to a mixing bowl.
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3. Add the eggs, chopped onion and half of the cilantro and half of the parsley. Season with the turmeric, ground cumin, cinnamon and cayenne pepper. Season with pepper and salt. Knead the bulgur until you get a sticky mixture.
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4. Then shape the mixture into even balls in the palm of your hand. If your hands get too sticky, wash them and start again. Then place the bulgur balls in the fridge to cool for 30 minutes.
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5. Pour 2 tablespoons of olive oil in large non-stick pan. Place it over high heat until hot. Add the chilled bulgur balls and fry them for 5 to 6 minutes on all sides. Then take them off the heat and sprinkle with the remaining chopped herbs. Stir well and then transfer the bulgur balls to a serving dish. Serve immediately.