Bulghar wheat with carrots & hazelnuts

Bulghar wheat with carrots & hazelnuts

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(3 ratings)

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Cooking time

Prep: 10 mins Plus soaking no cook

Skill level

Easy

Servings

Serves 10

Give your salad great texture by adding pumpkin seeds, sultanas and hazelnuts to wheat cooked in stock

Nutrition and extra info

Additional info

  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
451
protein
11g
carbs
62g
fat
18g
saturates
2g
fibre
10g
sugar
16g
salt
0.2g

Ingredients

  • 600g bulghar wheat
  • 140g sultanas
  • 1l hot vegetables or chicken stock
  • 4 medium carrots, coarsely grated
  • 100g pumpkin seeds
  • 100g toasted hazelnuts, chopped
  • juice 1 large lemon
  • 5 tbsp rapeseed oil

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Method

  1. Put the bulghar and sultanas in a bowl and pour over the hot stock. Cover with cling film and leave for 20-30 mins for the liquid to be absorbed. Once absorbed, run a fork through the grains to separate. Leave to cool.
  2. Add the carrots, pumpkin seeds, hazelnuts, lemon juice and rapeseed oil, and season. Mix well and transfer to a large serving bowl.

Recipe from Good Food magazine, June 2012

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Comments

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originalrumblytum's picture
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Quite bland as per the recipe - definitely more flavourings need to be added. Easy to make.

moirashaw1's picture
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Fabulous recipe. I added the rind of the lemon and a bit more lemon juice to give a slightly sharper flavour. Definately do the day before you need it.

justme2's picture
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Lovely, moist salad. Made for a BBQ. Very quick and simple.

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