Mushroom and bulgur wheat pilaf

Filling, Moroccan-inspired dish. Very healthy.

  • 1 teaspoon olive oil
  • 1 lg onion, sliced
  • 2 garlic cloves, crushed
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground allspice or fenugreek
  • sprinkling of cayenne
  • 200g bulgur wheat
  • 120g mushrooms, sliced
  • 100g green lentils
  • 750ml stock

In a heavy-bottomed sauce pan, fry the onion, garlic and spices in the oil until the onions are softened and coated in spice (about 3 minutes).

Add the bulgar wheat and cook for 2 minutes, stirring.

Add the mushrooms and lentils, and stir in.

Add the stock, and cook uncovered over a low heat for 30-35 minutes, or until the lentils are soft. Add more water/stock if necessary.

Delicious hot or cold with sour cream / natural yoghurt.

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