Name: Burghul pilaf
Yield: 8
Ingredients: ½ cup extra-virgin olive oil; 2 onions, finely chopped; 1 red capsicum, seeded and finely chopped; 2 tsp capsicum purée (see note); 2 vine-ripened tomatoes, peeled and finely chopped; 500 gm coarse burghul, rinsed and drained; 2 cups hot chicken stock or hot water

Ingredients

½ cup extra-virgin olive oil

2 onions, finely chopped

1 red capsicum, seeded and finely chopped

2 tsp capsicum purée (see note)

2 vine-ripened tomatoes, peeled and finely chopped

500 gm coarse burghul, rinsed and drained

2 cups hot chicken stock or hot water

Method

Main

1.Heat olive oil in a large, heavy-based saucepan, add onions and cook over medium heat for 3 minutes or until soft. Add capsicum and cook for another 3 minutes, add capsicum purée and stir to combine. Add tomatoes and cook for another 2 minutes or until soft.

2.Add ½ cup cold water and simmer for 10 minutes, then add drained burghul, stir to combine and cook for 2 minutes Add hot stock, bring to the boil and season to taste with sea salt and freshly ground black pepper. Cook, covered, over low heat for 10-15 minutes or until burghul is tender and liquid is absorbed.