m ((Minor) Code cleanup. Report a problem) |
m (clean up, typos fixed: , → , , bulgar → Bulgar) |
||
Line 9: | Line 9: | ||
* 900g/2 lb [[leek]]s, |
* 900g/2 lb [[leek]]s, |
||
* sliced, |
* sliced, |
||
− | * 225g/8oz [[bulgur| |
+ | * 225g/8oz [[bulgur|Bulgar]] [[Wheat]], |
* 1 teasp [[paprika]], |
* 1 teasp [[paprika]], |
||
* 600ml/20fl.oz. Boiling [[water]], |
* 600ml/20fl.oz. Boiling [[water]], |
||
Line 16: | Line 16: | ||
# Place the [[prune]]s in a bowl, cover with hot [[water]] and set aside to soak. |
# Place the [[prune]]s in a bowl, cover with hot [[water]] and set aside to soak. |
||
# Heat the [[oil]] together with about 2 tablespoons of [[water]] in a large saucepan, add the [[leek]]s, mix well and cook over a low/medium heat for 5 minutes, stirring. |
# Heat the [[oil]] together with about 2 tablespoons of [[water]] in a large saucepan, add the [[leek]]s, mix well and cook over a low/medium heat for 5 minutes, stirring. |
||
− | # Add the [[bulgur]], [[paprika]] and boiling [[water]] |
+ | # Add the [[bulgur]], [[paprika]] and boiling [[water]], mix well, bring to the boil then reduce the heat, cover and simmer for 10 minutes. |
# Drain the [[prune]]s, add them to the [[bulgur]] and season with [[salt]]. Mix well and continue to cook for a further 5–10 minutes until the [[bulgur]] is tender, adding a little more [[water]] if necessary to prevent it drying out. Serve hot. |
# Drain the [[prune]]s, add them to the [[bulgur]] and season with [[salt]]. Mix well and continue to cook for a further 5–10 minutes until the [[bulgur]] is tender, adding a little more [[water]] if necessary to prevent it drying out. Serve hot. |
||
Latest revision as of 11:06, 4 June 2013
Description
Ingredients
- 150g/+5oz prunes,
- Hot water,
- 120ml/4fl.oz. vegetable oil,
- 900g/2 lb leeks,
- sliced,
- 225g/8oz Bulgar Wheat,
- 1 teasp paprika,
- 600ml/20fl.oz. Boiling water,
- salt
Directions
- Place the prunes in a bowl, cover with hot water and set aside to soak.
- Heat the oil together with about 2 tablespoons of water in a large saucepan, add the leeks, mix well and cook over a low/medium heat for 5 minutes, stirring.
- Add the bulgur, paprika and boiling water, mix well, bring to the boil then reduce the heat, cover and simmer for 10 minutes.
- Drain the prunes, add them to the bulgur and season with salt. Mix well and continue to cook for a further 5–10 minutes until the bulgur is tender, adding a little more water if necessary to prevent it drying out. Serve hot.