Christmas Pilaf
Serves: 4
"This will make a great veggie option for Christmas day"
Ingredients:
250g bulgur wheata few glugs of olive oil
500ml stock or boiling water
2 onions, peeled and thinly sliced
1 tsp ground cinnamon
1 tbsp freshly grated ginger
a pinch of chilli powder or fresh
red chilli, chopped
2 clementines, zest and juice
150g halloumi, cubed (optional)
seeds of 2 pomegranates
a large handful or two of almonds, roughly chopped
a gloss of honey or agave syrup
a large handful of fresh mint leaves
a large handful of flat leaf parsley or watercress
method:
- Toast the bulgur wheat in a large, hot frying pan for a mo’. Add a good pinch of salt and pepper, a glug of oil and the stock. Cover 12 minutes, or till the liquid is absorbed. Let it sit, covered, for 5-10 minutes off the heat.
- Over a medium-low heat, sizzle your onions in a little oil and a pinch of salt till glossy and tender.
- Mix the cinnamon, ginger, chilli, clementine zest and juice and onions through the bulgur wheat. (You can do all this a day or two in advance. Chill until needed.)
- Fry the halloumi in a little oil until golden. Use the same pan to toast the almonds in a little oil and a pinch of salt. Gloss with honey. Let them cool on a wooden chopping board. Scatter over the pilaf with the halloumi, pomegranate seeds and fresh herbs. Gently mix it up and serve.
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