Burghul Pilav

MAIN COURSE
Ingredients
1 lb 450g cracked wheat (burghul)
8ozs 225g vegan margarine
1 onion, chopped
1 pt 600mls vegetable stock
1 tsp yeast extract
Method
Melt half the margarine in a heavy based saucepan. Fry the chopped onions until soft. Add burghul and fry lightly for 10 minutes. Season to taste and add yeast extract. Pour over stock to cover by half an inch 1.5cms. Mix well and simmer over low heat for 10 minutes.
Melt remaining margarine and pour over burghul. Place greaseproof paper over the pan and put on a tightly fitting lid. Leave over a low heat for 30 minutes.
Serve instead of rice with vegetable stews or other dishes.
Serves 4 people.
Variations:
2 tsps of chopped nuts or tofu cut into cubes, or fried aubergine cubes, stirred in at the end.

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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