Bulgur wheat with carrots & hazelnuts
- Good Food team
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Serves 10
Easy
Prep: 10 mins
Plus soaking no cook
A star rating of 4 out of 5.10 ratingsRate
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Give your salad great texture by adding pumpkin seeds, sultanas and hazelnuts to wheat cooked in stock
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
-
kcal451
-
fat18g
-
saturates2g
-
carbs62g
-
sugars16g
-
fibre10g
-
protein11g
-
salt0.2g
low
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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.
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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