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Cracked Wheat, Wild Rice & Pesto Pilaf

 

Ingredients

  • 100g  wild rice
  • 250g  cracked wheat
  • 500ml  hot chicken or vegetable stock
  • 2 tbsp  olive oil
  • 2  red onions, sliced
  • 150g  red pesto
  • 200g  mozzarella in pieces
  • 25g  basil leaves

This pilaf is full of texture and flavour and tastes great hot or cold.

5 minutes to prepare  and  25 minutes to cook.

Serves 4

£1.25-£1.49 per serving

Total time 30 minutes

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Rating: 5 / 5 stars - 1 vote(s).

Cracked Wheat, Wild Rice & Pesto Pilaf

Recipe details

This pilaf is full of texture and flavour and tastes great hot or cold.



Ingredients

  • 100g  wild rice
  • 250g  cracked wheat
  • 500ml  hot chicken or vegetable stock
  • 2 tbsp  olive oil
  • 2  red onions, sliced
  • 150g  red pesto
  • 200g  mozzarella in pieces
  • 25g  basil leaves

Nutritional information

  • Carbohydrates: 50g
  • Calories: 474
  • Sugar: 3g
  • Fat: 23g
  • Saturated fat: 8g
  • Fibre: 1g
  • Protein: 17g

Instructions

  1. Cook the rice in plenty of boiling water for about 20 - 25 minutes until tender.
  2. Meanwhile, put the cracked wheat and stock in a large saucepan. Cover and cook gently for 10 minutes until tender, adding a dash of water if the mixture dries out. Heat the oil in a frying pan and gently fry the onions for 8-10 minutes until very soft and browned.
  3. Drain the rice. Stir the onions, pesto, mozzarella and rice into the cracked wheat and season to taste. Stir in the basil, heat through for 1 minute and serve hot.

Cook's tip:

Cracked wheat is often labelled 'bulghur' wheat in the supermarkets, usually found alongside the dried beans and pulses.

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Nutrition (per serving)

  • Carbohydrates : 50g
  • Calories : 474
  • Sugar : 3g
  • Fat : 23g
  • Saturated fat : 8g
  • Fibre : 1g
  • Protein : 17g