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Bulgar Wheat Pilaf with Feta Cheese and Beetroot
• 2 beetroot
• 1 onion
• 2 teaspoons of coriander
• 1 teaspoon of cumin seeds
• 2 cloves of garlic
• Handful of dried sultanas
• 250g Bulgar wheat
• Salt and pepper
• Handful of flaked almonds
• 1 unearthed feta cubed
• 2 Vegetable stock cubes
• Roast a couple of beetroot, covered in foil with some water in the bottom until cooked (cook for between 40mins and 1.5 hrs depending on size and age). Allow to cool then peel and chop into smallish pieces.
• Chop onion and slowly cook in a large frying pan until caramelized. Meanwhile roast whole coriander and cumin seeds.
• Towards the end of the onion caramelizing, add chopped garlic.
• Grind the spices in a coffee grinder or mortar, and then add to the onions.
• Add dried sultanas and the beetroot. Mix to ensure everything is coated well.
• Add Bulgar wheat and mix together, then pour on sufficient stock for the Bulgar wheat. (vegetable stock cubes work fine)Turn down the heat to low, season with some salt and a generous amount of pepper, pop on a lid and leave until the Bulgar is cooked. This should take about 30 minutes.
• Whilst this is happening, cube the feta cheese. Keep a little back also for garnish. Chop coriander leaves and stalks. Add the flaked almonds and sprinkle feta over the top along with the chopped coriander.
• Finally stir to mix, and season with a little S&P as required
• Serve on a warmed plate, sprinkling the rest of the feta and coriander on top, and serve with a side salad.