Recipe details

Denise says:

Kasha is dry roasted bulgur wheat that is associated with tabbouleh. Here the grains are roasted in a dry frying pan until toasted. This enhances the flavour and gives a completely different taste and texture to the grains.   

This is delicious with hot or cold meats, salmon, cod or even as it is! The secret of perfect caramelised onions is to cook them on a low light covered ~ don’t be tempered to cook quickly as they will burn.

Preparation Time: 15 minutes
Cooking Time: 35 minutes

Serves: 6 people


350g bulgur wheat
800 ml vegetable stock
2 tablespoons vegetable oil
4 large onions – peeled and finely chopped
1 tablespoons brown sugar
4 cloves garlic – peeled and finely chopped
Bunch of fresh parsley – roughly chopped (keep some back for garnish)
Sea salt and Freshly ground black pepper – to taste


1) Pre-heat the oven to 180 C/350 F/ Gas mark 4.
2) Toast the kasha grains in a large frying pan for 2 -3 minutes or until the grains start to give off an aroma and start to turn light brown but not black!
3) Turn the heat off and carefully add the stock and stir as it will start to spit. Cover with a lid and leave for 10 minutes.
4) In a separate frying pan heat the oil. Sauté onion, brown sugar and garlic on a low light until they are soft and golden keeping the saucepan lid on. This will take about 20 minutes.
5) Add the parsley and cook for a further minute. Season well with salt and freshly ground black pepper.
6) Stir the caramelised onions into the cooked kasha and heat gently together until hot.
To serve the Denise Phillips way: Serve immediately with sprigs of fresh parsley.


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