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Bulgur wheat with carrots & hazelnuts

Bulgur wheat with carrots & hazelnuts

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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

  • 600g bulgur wheat
  • 140g sultana
  • 1l hot vegetable or chicken stock
  • 4 medium carrots , coarsely grated
  • 100g pumpkin seed
  • 100g toasted hazelnut , chopped
  • juice 1 large lemon
  • 5 tbsp rapeseed oil

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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A star rating of 4 out of 5.10 ratings
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