Burghul pilaf
Ingredients
1 cup coarse burghul (cracked wheat), washed
½ cup broken ‘angel hair’ pasta
1 sml onion, diced
2 tsp ground cinnamon
2 tbs extra virgin olive oil
¼ cup parsley, chopped
4 spring onions, finely sliced
2 tbs flaked almonds, toasted
Method
In a medium saucepan pan add some olive oil to cover the base and cook the onions until soft. Add the pasta and cook until golden. Add the burghul and mix to coat with oil. Add 2 cups water, the cinnamon and season. Simmer until just cooked (about 10 mins) and remove from heat. Stir through the parsley and spring onions and cover saucepan with a tea towel and the lid and let rest for 10 minutes. To serve, sprinkle with the flaked almonds.
