Recipe - Egg And Beansprout Risotto (Bulgar Wheat)

4 lg Eggs
1 lg Onion; finely cut or sliced up
1 Green pepper; deseeded and
cut or sliced up
2 tablespoon Vegetable oil
125 g Mushrooms; cut or sliced up
225 g Cracked (bulgar) wheat
400 g Canned premium chopped
tomatoes
450 ml Vegetable stock made with a
stock cube
200 g Beansprouts
4 tablespoon Satay stirfry sauce
Salt and freshly ground
black pepper
Fresh coriander leaves to
garnish, optional

1. Place the eggs in pan of cold water, bring to the boil and simmer for 7
minutes until hardboiled. Drain, crack the shells immediately, then keep
under running cold water until cool. Leave in a bowl until required.

2. Cook the onion and pepper in the oil in a large frying pan for 34
minutes until they are soft. Add the mushrooms and cracked wheat, stir
everything well, then add the chopped tomatoes and the vegetable stock.

3. Bring to the boil, then simmer for 10 minutes until the wheat is nicely
puffed up and the stock has almost all been absorbed.

4. Meanwhile, shell the eggs, roughly chop three and cut the remaining one
into quarters and set aside.

5. Add the chopped eggs to the wheat mixture and satay sauce and heat for
23 minutes.

6. Season well with salt and pepper, then turn the risotto into a warmed
serving dish and garnish with the remaining egg and some fresh coriander
leaves, if using.

NOTES : This ‘risotto’ is actually made with bulgar, or cracked wheat,
which cooks much more quickly than rice. For extra crunch you could always
add a handful of dryroasted peanuts just before serving. It makes a tasty
but economical lunch or supper dish. Preparation time: 30 minutes
Calories/Fat per serving: 223cals / 8g Cost per serving: 90p
Recipe by: Tesco Recipe Collection, Issue Four 1997 Posted to MCRecipe
Digest V1 #680 by Kerry Erwin kerry@north.org on Jul 20, 1997