Rhubarb Pilaf Veg HT ACC 30mins

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Rhubarb Pilafï¿½ï¿½ Vegï¿½ï¿½ HTï¿½ ACCï¿½ 30mins

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Serves 4-6ï¿½ï¿½ï¿½ï¿½ Hotï¿½ Vegetarianï¿½ï¿½ Grainsï¿½ Fruitï¿½ Nutsï¿½ Accompanimentï¿½

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Ingredients

225g/8ozï¿½ Uncooked Bulgur Wheat

600ml/20fl.oz. Boiling Water

100g/4oz Onions, chopped

1 tbsp Vegetable Oil

1 Garlic Clove, crushed

350g/12ozï¿½ Rhubarb, chopped

6 Dried Apricots, chopped

60ml/2fl.oz. Apple Juice

1 teasp Groundï¿½ Cinnamon

A large pinch of Cayenne Pepper

3 tbsp Honey

1 teasp Soy Sauce

25g/1oz Almonds Flakes

Sprigs of Mint to garnish

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Instructions

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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.ï¿½

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2. Meanwhile, in a large frying pan, heat the oil until hot, add the onions and fry gently until soft and transparent.ï¿½

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3. Add the garlic and rhubarb and sautï¿½ for 1 minute, turning constantly.ï¿½

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

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

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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 ï¿½ To cut into pieces of approximately the same size.
Boilï¿½ - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sautï¿½ï¿½ - 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.

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Freezing/Make ahead

Not suitable

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Tips, Options and Substitutions

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Main equipment required to make this Recipe

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	Chopping Knife
	Saucepan
	Wooden or Plastic Spoon

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