Recipe Details

Bulgar Wheat Pilaff

Summary

An interesting alternative to potatoes or rice

Ingredients

• 25 g (1oz) pine kernals
• 25 g (1oz) flaked almonds
• 1 onion
• 225 g (8oz) Bulgar wheat
• 600 ml (1 pint) chicken stock
• 50g (1.75 oz ) raisins, sultanas or currants
• small bunch of coriander or mint, chopped
• salt and freshly ground pepper
• low fat cooking spray

Method

Toast the pine kernals and almonds in a dry frying pan.
Spray a pan with cooking oil and fry the onion for 4 mins or until soft. Add a tbsp of water if it sticks.

Stir in the Bulgar wheat and cook for a further 4 mins, stirring all the time.
Add stock, bring to the boil and stir. Then reduce the heat, cover and simmer for 20 mins until all the liquid has been absorbed.

Season, add the remaining ingredients and place a sheet of baking parchment over the pan. Replace the lid and allow to stand fpr 10 minutes.
Fluff up with a fork before serving