Bulghar Luncheon Recipes

Ingredients :

225 g

275 ml

2 tablespoons

1

2

1

1

6 tablespoons

2

50 g

4

8

50 g

1 tablespoon

50 g

bulghar (creaked wheat)

chicken stock, boiling

vegetable oil

large onion, finely chopped

large leeks, thinly sliced

large carrot, diced

red pepper, seeded and chopped

boiling water

tomatoes, skinned and chopped

seedless raisins

dried peach halves, soaked, grained and chopped

pre-soaked prunes, halved and pitted

stoned dates, chopped

chopped parsley

Cheddar cheese, grated

salt and pepper

1. Soak the bulghar for 10 minutes in the boiling stock.

2. Heat the oil and fry the onion, leeks, carrot and pepper in a non-stick pan over moderate heat for 5 minutes, stirring often.

3. Add the boiling water, cover and simmer for 15 minutes, stirring once or twice.

4. Mix together the bulghar and vegetables, stir in the tomatoes and dried fruit and heat gently, stirring all the time.

5. Season well with salt and pepper and stir in the parsley.

6. Sprinkle with the grated cheese.

Serves 4-6

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