Bulgur wheat with carrots & hazelnuts
By Good Food
Give your salad great texture by adding pumpkin seeds, sultanas and hazelnuts to wheat cooked in stock
- Prep:10 mins
Plus soaking no cook - Serves 10
- Easy
Nutrition per serving
- kcal 451
- fat 18g
- saturates 2g
- carbs 62g
- sugars 16g
- fibre 10g
- protein 11g
- salt 0.2g
Ingredients
- 600g bulghar wheat
- 140g sultanas
- 1l hot vegetables or chicken stock
- 4 medium carrots, coarsely grated
- 100g pumpkin seeds
- 100g toasted hazelnuts, chopped
- juice 1 large lemon
- 5 tbsp rapeseed oil
Method
Put the bulghar and sultanas in a bowl and pour over the hot stock. Cover with cling film and leave for 20-30 mins for the liquid to be absorbed. Once absorbed, run a fork through the grains to separate. Leave to cool.
Add the carrots, pumpkin seeds, hazelnuts, lemon juice and rapeseed oil, and season. Mix well and transfer to a large serving bowl.