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Turkey and Vegetable Bulgur

This turkey and vegetable bulgur is a wholesome, comforting dish packed with protein, vegetables and fibre. Bulgur wheat is combined with a rich tomato sauce, turkey mince, green peas, kale and creamy cannellini beans to make a satisfying and nutritious meal.
It is an easy everyday recipe that uses simple ingredients and can be adapted according to what you have available. Everything is mixed together at the end, allowing the bulgur to absorb the flavours of the tomato and turkey sauce.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 14
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 200 g bulgur wheat
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 2 celery sticks finely chopped
  • 400 g turkey mince
  • 1 chicken stock cube
  • 400 g tin chopped tomatoes
  • 100 –150 g green peas
  • 100 g kale roughly chopped
  • ½ x 400 g tin cannellini beans drained and rinsed
  • 400 ml water approx
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste

Method
 

  1. Heat the olive oil in a large, deep frying pan or saucepan. Add the onion and celery and cook for about 5 minutes, until softened. Add the garlic and cook for another minute.
  2. Add the turkey mince and cook, breaking it up with a wooden spoon, until browned and cooked through.
  3. Stir in the chopped tomatoes and crumble in the chicken stock cube. Add the bulgur wheat and enough water to cover the mixture. Bring to a gentle simmer.
  4. Cover and cook for about 12–15 minutes, stirring occasionally, until the bulgur is tender and has absorbed most of the liquid. Add a little more water if needed.
  5. Stir in the peas, kale and cannellini beans. Cook for another 5 minutes, until the kale has wilted and the peas are tender.
  6. Season with salt and freshly ground black pepper to taste. Stir everything together and serve hot.