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Bulghar Wheat with Carrots & Hazelnuts

Give your salad great texture by adding pumpkin seeds, sultanas and hazelnuts to wheat cooked in stock

By bbcgoodfood · From Open Recipes · 8 ingredients
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Why it works: Carrot and hazelnut share more aroma than cooks usually use. They rank in the top 6% of all ingredient pairs, and 29 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

The recipe

Serves 10
Prep10 min

Ingredients

Contains: wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Carrot + hazelnuttop 6% of all pairs
    Aroma overlapstrong
    Mentioned together29 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Wheat + carrottop 5% of all pairs
    Aroma overlapstrong
    Mentioned together230 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Carrot + lemontop 5% of all pairs
    Aroma overlapstrong
    Mentioned together3,350 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Wheat + chickentop 6% of all pairs
    Aroma overlapstrong
    Mentioned together296 recipes

    Shared aroma: 1-hexanal (fruit).

  5. Wheat + pumpkintop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together134 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the lemon

How well each one fits the dish's main ingredients (wheat, chicken, carrot, pumpkin, hazelnut):

  1. Coconutbetter flavor fit
  2. Cherrybetter flavor fit
  3. Avocadobetter flavor fit
  4. Lemonthe original

Fit is the average pairing score against wheat, chicken, carrot, pumpkin, hazelnut. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).