bulgur wheat and pancetta

250g bulgur wheat

500ml boiling water

1 onion, finely chopped

200g pancetta

fresh parsley, chopped

40g pesto

• Add bulgur wheat to a pan, pour over boiling water and cover with a lid.
• Leave for around 15 minutes until the wheat has soaked up the water, drain off any excess. 
• Fry off onions and pancetta until golden. 
• Add the bulgur wheat, then stir through the pesto until warmed through, garnish with parsley .
• Serve alone or with chicken/pheasant breast.