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This healthy dish can be made with rice
or bulgur wheat, and includes a combination of vegetables, dried
fruits and nuts. Serve it with a dollop of thick, creamy yogurt and
some melted butter as a substantial lunch dish.
Ingredients
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25 gram butter
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2 medium carrots, cut into matchsticks
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75 gram blanched almonds
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3 tbsp pine nuts
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2 tbsp pistachio nuts, chopped
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175 gram soft dried dates, chopped
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a handful of fresh coriander, chopped, to
serve
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thick and creamy natural yogurt, to serve
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350 gram coarse-grain bulgur wheat,
rinsed and drained
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salt to taste
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2 tbsp ghee or butter, melted (optional)
Method
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Put the bulgur into a bowl, pour over
enough boiling water to cover it by 1in, and give it a quick stir.
cover the bowl and leave the bulgur to steam for about 25 minutes,
until it has soaked up the water and doubled in volume.
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Meanwhile, melt the butter in a wide,
heavy pan, add the carrots and fry for 10 minutes, until tender and
golden. Toss in the nuts and cook for a further minute, or until
they give off a nutty aroma and begin to color.
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Add the dated and, if they look dry, pour
in 15-30ml water. Tip the bulgur into the pan and toss until
everything is mixed well together. Turn off the heat, cover the pan
with a dish towel and lid, and leave to steam for 5-10 minutes.
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To serve, stir the coriander through the
bulgur, and pour over the ghee or butter, if you like. Hand round
yogurt in a small bowl. Serves 4-6.
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