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Rhubarb Pilaf   Veg   HT  ACC  30mins



Serves 4-6     Hot  Vegetarian   Grains  Fruit  Nuts  Accompaniment 




225g/8oz  Uncooked Bulgur Wheat

600ml/20fl.oz. Boiling Water

100g/4oz Onions, chopped

1 tbsp Vegetable Oil

1 Garlic Clove, crushed

350g/12oz  Rhubarb, chopped

6 Dried Apricots, chopped

60ml/2fl.oz. Apple Juice

1 teasp Ground  Cinnamon

A large pinch of Cayenne Pepper

3 tbsp Honey

1 teasp Soy Sauce

25g/1oz Almonds Flakes

Sprigs of Mint to garnish





1. Place the bulgur in a large mixing bowl, add the boiling water and mix well. Cover and set aside to steep for 25 minutes. 


2. Meanwhile, in a large frying pan, heat the oil until hot, add the onions and fry gently until soft and transparent. 


3. Add the garlic and rhubarb and sauté for 1 minute, turning constantly. 


4. Add the apricots, apple juice, cinnamon and cayenne, mix well, cover and cook over a medium heat until bubbling.


5. Add the honey and tamari mix well then stir in the bulgur and heat through until hot.


6. To serve - transfer to a warm serving dish, garnish with the almonds and fresh sprigs of mint. Serve hot.



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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