Burghul pilaf
Ingredients
1 cup coarse burghul (cracked wheat), washed
½ cup broken ‘angel hair’ pasta
1 sml onion, diced
2 tsp ground cinnamon
2 tbs extra virgin olive oil
¼ cup parsley, chopped
4 spring onions, finely sliced
2 tbs flaked almonds, toasted
Method
- In a medium saucepan pan add some olive oil to cover the base and cook the onions until soft.
- Add the pasta and cook until golden.
- Add the burghul and mix to coat with oil.
- Add 2 cups water, the cinnamon and season.
- Simmer until just cooked (about 10 mins) and remove from heat.
- Stir through the parsley and spring onions and cover saucepan with a tea towel and the lid and let rest for 10 minutes.
- To serve, sprinkle with the flaked almonds.
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