Bulgar wheat with almonds, raisins and pine nuts

Recipe by:

Bulgar wheat that has been cooked with raisins and nuts is a soothing side dish or meal all by itself

Bulgar wheat with almonds, raisins and pine nuts

SERVES

2

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

40

MINUTES

CUISINE

Middle Eastern

COURSE

Side

Method

  1. Bring the water or stock to the boil in a pan.

  2. Add the cracked wheat, salt and pepper and stir, then cook, covered on a very low heat for about 10 minutes, or until the liquid is absorbed.

  3. Turn off the heat and leave covered for 10 minutes or until the grain is tender.

  4. Fry the almonds in one tablespoon of oil, stirring and turning them until they begin to colour.

  5. Add the pine nuts and stir until golden.

  6. Stir the nuts, the drained raisins and the remaining oil into the cracked wheat in the pan and heat through.

Ingredients

  • 1l stock or water

  • 500g  bulgar wheat

  • 1¼ teaspoons salt

  • pepper

  • 100g blanched almonds

  • 5 tbsp sunflower or light vegetable oil

  • 75g pine nuts

  • 50g  cup raisins, soaked in water for ½ hour

Method

  1. Bring the water or stock to the boil in a pan.

  2. Add the cracked wheat, salt and pepper and stir, then cook, covered on a very low heat for about 10 minutes, or until the liquid is absorbed.

  3. Turn off the heat and leave covered for 10 minutes or until the grain is tender.

  4. Fry the almonds in one tablespoon of oil, stirring and turning them until they begin to colour.

  5. Add the pine nuts and stir until golden.

  6. Stir the nuts, the drained raisins and the remaining oil into the cracked wheat in the pan and heat through.