Ainsley Harriot Wild Mushroom Bulgar Wheat150
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A savoury mix of bulgar wheat with onion, wild mushroom pieces and parsley.
For recipe ideas or to find out more about our products visit www.ainsley harriott.com
Enjoy the rich, deep flavour of wild mushroom in this delicious alternative to potato.
Bulgar wheat is a light, moist, yet fluffy grain that is a firm favourite in many parts of the world. The flavoursome, nutritious profile of this grain makes it a versatile alternative carbohydrate to potatoes - a delicious accompaniment to any dish.
Pack Size: 150g
- Less than 1% fat!
- No artificial colours or preservatives
- Suitable for vegetarians
Dried Bulgar Wheat (85%), Maltodextrin, Salt, Yeast Extract, Dried Onion (1%), Dried Wild Mushrooms (1%), Dried Mushrooms (0.9%), Mushroom Extract Powder, Dried Parsley, Flavourings (contain Milk), Garlic Powder, Soy Sauce Powder [Maltodextrin, Salt, Soya Beans, Wheat], Sugar, Ground Black Pepper, Vegetable Oil
- Contains: Gluten, Wheat, Milk, Soya
- Store in a cool, dry place.
Country of Origin:
Origin Free Text:
Made in the UK from local and imported ingredients
Number Of Uses:
2 This pack serves 2
Hob (From Ambient): Empty the contents of both sachets into a medium sized saucepan.
Add 425ml of a cold water.
Bring to the boil and simmer uncovered on a medium heat for 12-15 minutes or until most of the water has absorbed, stirring occasionally.
Remove from the heat; cover and leave to stand for 5 minutes before serving. If desired, add some butter and chopped fresh parsley to serve.
Turkey Schnitzel with Wild Mushroom Bulgar Wheat (Serves 2)
1 x 150g Ainsley Harriott Wild Mushroom Bulgar Wheat
50g (2oz) fresh white breadcrumbs
50g (2oz) Parma ham, very finely chopped
2 tbsp freshly grated Parmesan
1 tsp chopped fresh thyme
2 x 100g (4oz) turkey breast fillets
30ml (2 tbsp) olive oil
Sea salt and freshly ground black pepper
Method: Cook the Wild Mushroom Bulgar Wheat according to instructions on the packet. Tip the breadcrumbs into a bowl and mix in the Parma ham, Parmesan and thyme. Season to taste and tip onto a wide plate. Bash the turkey breast fillets out a little bit with a meat tenderizer or a rolling pin. Beat the egg in a shallow dish and season to taste. Dip each turkey fillet in the beaten egg then coat with the breadcrumb mixture ensuring they are evenly coated. Heat the olive oil in a heavy-based frying pan. Add the turkey schnitzels and cook for 2-3 minutes on each side until cooked through and golden brown.
To Serve: Divide the Wild Mushroom Bulgar Wheat between warmed plates and place a turkey schnitzel on top of each one before serving.
- Free From Artificial Colours
Free From Artificial Preservatives
- Recyclable Carton
Name and Address:
I hope that you enjoyed my Wild Mushroom Bulgar Wheat
If you have any comments or suggestions please get in touch via my website
150 Grams ℮
|Typical Values||Typical Values (Cooked as directed without butter) Per 100g||(Cooked as directed without butter) Per Serving 210g|
|of which sugars||0.6g||1.3g|
|of which saturates||0.1g||0.2g|
|Per Serving: 265 Calories, 1.7g Fat, 1.58g Salt||-||-|
|This pack serves 2||-||-|
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