Not to much to say about this dish.
It is a nice workhorse of a side dish and takes on whatever flavors that you want it to which, ultimately, is any grain's saving grace, isn't it? I do the best I can to make it flavorsome by adding a lot of chicken jus but it is there to showcase the meal's protein and serve as a vehicle for filling you up. Please don't get me wrong, this is very good but it just isn't the star of the show.
1 cup bulgar wheat
1/2 cup chicken stock or easy chicken wing jus
1 cup roughly chopped Italian parsley
1/2 cup chopped spring onion
1 Tbsp butter
Salt and pepper to taste
Place the bulgar wheat in a large bowl and cover generously with salted water. Set aside for a couple of hours to overnight. Drain when ready to use.
Melt the butter in a large skillet over . Add the parsley and the scallion and cook until the parsley is just wilted. Reduce the heat and add the stock and the bulgar wheat.
Cook, stirring from time to time, until the bulgar wheat is heated through and the stock has been absorbed.
Check for seasoning. If making with the Oven Roasted Chicken Thighs with Crispy Lemon-Thyme Breadcrumbs add the pan juices to the bulgar wheat dish and stir well to incorporate throughout the grain.