We interrupt this programme to bring you breaking news… I’ve finished the bulghur.
Janine O’Neill’s recipe for a kind of cracked wheat risotto with chicken salad inspired me and I made my own version of it, using what I had.
You can see Janine’s recipe in the comments.
I proceeded as for a regular risotto, softening onion and garlic, adding the bulghur, coating it with oil and then stirring in about 400 mls of chicken stock (which I just happened to have made, so that was handy). I didn’t have any preserved lemons (Janine makes her own – blimey!) so I added the zest and juice of one lemon.
Copious salt and pepper, and when it was finished I added a bulb of fennel, that’s been lurking in the fridge for a while, chopped up, and some torn basil leaves.
I served it with a green salad, a tomato salad, leftover cold chicken (had to do the separate food thing to ensure child would chow down…), mayo on the side and the first broad beans of the season.
It was really good and everyone liked it. I mixed the leftovers together and put it in the fridge to meld into something tasty for my lunch today.
This has given me such a sense of achievement I think I’m going to have to use the polenta up too. Once I’ve started something I find it very hard not to take it to the very final conclusion, although this comment from The Cynical Farmer made me laugh out loud:
“…really Polenta is the kind of food one eats when fasting for Lent. I’m Italian and we don’t even make anything with it. If there was anything delicious to be made out of polenta, Italians would have figured it out.”