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Bulgur wheat with carrots & hazelnuts

Bulgur wheat with carrots & hazelnuts

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Rating: 4 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep:
    • Plus soaking no cook
  • Easy
  • Serves 10

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

  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal451
fat18g
saturates2g
carbs62g
sugars16g
fibre10g
protein11g
low insalt0.2g
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Ingredients

Method

  • STEP 1

    Put the bulgur 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.

  • STEP 2

    Add the carrots, pumpkin seeds, hazelnuts, lemon juice and rapeseed oil, and season. Mix well and transfer to a large serving bowl.

Goes well with

Recipe from Good Food magazine, June 2012

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Overall rating

Rating: 4 out of 5.9 ratings

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