Wednesday, 11 April 2012

Bulgur wheat with beans

These quantities will serve one as a main or 2 as a side dish, I am not one for measurements really, I would say 3 handfulls of wheat to a 'good' handful of the other ingredients.
75g Bulgur wheat
10g broad beans
10g edamame beans
10g chickpeas
1 shallot or a few spring onions thinly sliced
6 cherry tomatoes or similar quantity in sundried toms
10g feta cheese
Tbsp of olive or rapeseed oil
Tbsp Italian herbs (basil, oregano, black pepper) - also works well with tarragon for a stronger flavour
1/2 pint of cold vegetable stock

Add the bulgur wheat to the vegetable stock and bring to the boil over a medium heat, reduce to a simmer for about 15 minutes stirring frequently to prevent sticking or until all the water is absorbed.

Add the beans to a pan of slightly salted boiling water and boil for about 10 minutes. After about 8 minutes add the chickpeas.

In the meantime cut the cherry toms in half, and put in a heavy frying pan, add the olive oil and cook on a reasonably high heat until the skins start to blacken (not too much).  If using sun dried tomatoes only use a low heat to soften the tomatoes.
Turn down the heat and slice the shallot and add to the frying pan, also add the herbs, once the shallot has softened put to one side

Once the water is absorbed into the wheat put the wheat and the strained beans into the frying pan with the tomatoes and onions.

Bring back to the heat, stirring continuously.  Break the feta cheese into the mixture just before serving
Serve with wilted spinach and warm pitta bread

Like most of my recipes, there is always variation to the theme, try adding peppers, french beans, mushrooms or topping with a poached egg - for the meat eaters, goes well with panfried chicken or a gammon steak.


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