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Burghul pilaf


You'll need

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

  • 01
  • 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.
  • 02
  • 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.

Note Capsicum purée, salca in Turkish, is available from Middle-Eastern food stores.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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