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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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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
- Cook the rice in plenty of boiling water for about 20 - 25 minutes until tender.
- 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.
- 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.